+ KEY FACTS ABOUT CUCUMBERS

Cucumbers are in the same family as zucchini, pumpkins, squash, melons and bitter melon; the Cucurbitaceae family. Cucumbers come in many sizes, and shapes:

• Common cucumbers are long and cylindrical in shape with dark green skin and white flesh with a crisp texture.

• Lebanese cucumbers are long and cylindrical in shape with dark green skin, white flesh and a crisp texture. They are smaller and have a smoother skin and a sweeter flavour than common cucumber.

• Telegraph cucumbers are the longest and thinnest of the cucumbers and have a 'hook' at one end. Their skin is dark green and has shallow grooves running parallel from top to bottom. Telegraph cucumbers are sweeter than the common cucumber.

• Apple cucumbers have white to light yellow-green skin and white flesh and are shorter and have a more rounded, oval shape than the common cucumber. They are crisp like an apple and have a mild sweet flavour. The skin can be quite hard so it is usually peeled.

+ FLAVOUR AND USAGE TIPS

• Eating cucumber raw is the most common way.

• Cucumbers are rarely cooked. Pickled cucumbers (with dill, and mustard seeds) are extremely popular.

• Snacking varieties can be enjoyed whole, without slicing.

• Some people prefer to remove the skin, and some prefer to remove the seeds and seed pulp as well prior to eating – but this is not necessary.

• Cucumber slices make a low-carbohydrate alternative to crackers for dips, and pair especially well with smoked salmon dips.

• Slice long cucumbers into batons, and use as a snack or with dips. Finely sliced cucumber adds a delicious freshness to Banh Mi and summer rolls.

+ PURCHASING & STORING TIPS

• The optimum storage for cucumber is 10-12.5°C.

• Cucumbers are sensitive to temperatures below 10°C, and short term storage at temperatures below this will result in chilling injury after 2-3 days. Consequences of chilling injury are water-soaked areas, pitting and accelerated decay. Cucumber varieties vary considerably in their susceptibility to chilling injury.

• This means it’s better to store cucumbers in a cool, dark place than in the refrigerator.

• Store cucumbers away from tomatoes, bananas and melons, however, as these will cause cucumbers to spoil faster.

• Storage of cucumber is generally less than 14 days as visual and sensory quality deteriorate rapidly.

• Shrivelling, yellowing, and decay are likely to increase following storage beyond two weeks.

• Shrink-wrapping cucumbers in plastic film does extend the shelf-life of cucumbers considerably, reducing moisture loss and shrivelling. An alternative is storing them in a sealed container in the vegetable drawer of the refrigerator, especially if you live in warmer climates.

+ HEALTH BENEFIT STATEMENTS

One serve of most cucumber types is 75g, which is about half a cup of chopped cucumber. This quantity of most cucumbers (except apple cucumbers which have no Vitamins present at claimable levels) provides:

• A source* of Vitamin C (Ascorbic Acid), a water-soluble vitamin that is lost with cooking and long storage duration.

• Common cucumber also provide a source* of Vitamin K, a fat-soluble vitamin, also known as phylloquinone. Vitamin K helps blood stick together (coagulate) and is also important for growth and the development of healthy bones.

*A source means one serve provides at least 10% of the Recommended Daily Intake, or at least 2g in the case of fibre.

As a source of Vitamin C (Ascorbic Acid), one serve (75g) of most cucumbers contributes to:

• A healthy brain and nervous system.

• Healthy bones and joints.

• A Healthy heart and circulation.

• Healthy immune system.

• Healthy skin.

• Good hydration

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+ KEY PHYTONUTRIENTS PRESENT

• The green colour of cucumber skin comes from chlorophyll which is the most abundant pigments in plants. It is the green pigment that helps plants produce energy from the sun.

• Cucumbers may contain triterpenes, for example cucurbitacins which are an important group of functional components found in Cucurbitaceae. These may taste bitter, and may cause indigestion or burping. Many modern day cultivars have been bred for low levels of these components.