7 Fun Facts About Cucumbers
Available now at the farmers' market through early November are many varieties of cucumbers, including the Japanese, Persian, snake (pale green), lemon (round and yellow), and pickling cucumber. Choose firm, dark green, slender cucumbers that do not have soft spots and wrinkled skins. The same goes for lemon cucumbers which should be firm. Avoid those that have a dull color, starting to turn yellowish. Cucumbers should not be frozen due to the dramatic texture change after being frozen; therefore the best way to use cucumbers (either with or without the skin) is to use them in salads or as part of a recipe as soon as possible. Cucumbers should be stored in the refrigerator and are best if used within one week.
Fun Facts About Cucumbers
- All of these products can be made directly from California fresh cucumbers: eye soothers, facial astringent, facial masks, soaps.
- Cucumbers belong to the same family as pumpkins, zucchini, watermelon, and other squashes.
- Cucumbers are about 96% water and are low in calories.
- The inside of a cucumber can be 20° cooler than the outside temperature, thus the phrase, “cool as a cucumber.”
- Pickles are cucumbers that have been cured in a brine or vinegar solution.
- More than half of the cucumbers grown in the U.S. are made into pickles.
- Americans love pickles so much that about 5,200,000 pounds are consumed daily. That translates to about nine pounds per year, or 106 pickles per citizen.
Photo above: Chipotle Pickle Chips with Onion, Debra Morris