– 3 cucumbers
Cucumbers are over 95% water and low in calories (16 per 100g), providing moderate amounts of vitamin K and silica while containing minimal protein or fat. They offer hydration and dietary fiber, particularly in the skin.
About
The cucumber is the edible fruit of Cucumis sativus, a herbaceous vine plant belonging to the Cucurbitaceae (gourd) family, native to South Asia and cultivated worldwide. Cucumbers are elongated, cylindrical fruits with thin, smooth or bumpy skin ranging from pale to deep green, and mild, watery flesh containing small seeds. The flavor is subtle, refreshing, and slightly herbaceous, with minimal sweetness. Culinary varieties include the slicing cucumber (for fresh consumption), pickling cucumber (smaller, thicker-skinned varieties for fermentation), and greenhouse or English cucumbers (seedless, thin-skinned).
Botanically, cucumbers are berries, though culinarily classified as vegetables due to their savory application and low sugar content relative to fruits. The fruit is typically harvested at the immature stage to maintain tenderness and minimize seed development.
Culinary Uses
Cucumbers are used fresh and cooked across numerous culinary traditions, though raw consumption dominates in Western cuisines. In fresh applications, sliced or diced cucumbers appear in salads, sandwiches, and cold soups such as gazpacho. Pickling varieties are fermented for preserves and condiments, particularly in Eastern European, Middle Eastern, and East Asian cuisines. Cucumbers are also used in infusions (cucumber-infused water), as a cooling element in raita (Indian yogurt-based condiment), in sushi preparation, and in various hot dishes across Asian cuisines. The skin may be peeled or retained depending on variety and recipe; seeds are typically left intact but may be scooped out if they are large or bitter.