OTHER THAN APPEARANCE, HOW ARE THE DIFFERENT CUCUMBER VARIETIES DIFFERENT?
Cucumbers, no matter the variety, come from the cucurbitaceae family, which also includes the various types of squashes, pumpkins, melons, gourds and even luo han guo. Cucumbers typically comprise 95 per cent water, making them nature’s water bottles. They also taste great in water.
Like real water bottles, cucumbers come in all shapes and sizes. They can have stripes, splotches, bumps or an all-over green appearance. Some, like the zucchini or courgette, can be yellow; others such as the lemon cucumber are round (no lemony flavour though).
“Here’s a fun fact: A cucumber is botanically a fruit,” said Jaclyn Reutens, a dietitian with Aptima Nutrition and Sports Consultants. “Zucchini has a slightly higher fibre content than the local and all-green Japanese cucumbers but the difference is insignificant.”
Which cucumber variety to go for depends on your recipe. In general, choose cucumbers with small bumps or burps for pickling as they are harder and have tougher skins. If you need garnish or are making a sandwich or a salad that calls for raw cukes, opt for a softer variety with thinner skin as well as smaller or no seeds.
