Dayak Cucumbers
Estimated Inventory, lb : 0
Description/Taste
Dayak cucumbers are a small to medium-sized varietal and have an elongated, oval, oblong appearance with blunt, curved ends. The cucumbers ripen from green to shades of yellow-green, yellow-orange, and dark orange, occasionally featuring broken pale striping and mottling. The fruit’s exterior is smooth, taut, firm, and matte. Underneath the surface, the ivory to cream-colored flesh is semi-firm, aqueous, and crisp with a crunchy and succulent consistency. The flesh has a high water content and encases a central chamber filled with oval seeds suspended in an orange, translucent, gelatinous liquid. Dayak cucumbers release a subtle, refreshing scent when sliced, and the cucumbers can be eaten fresh or cooked. Raw Dayak cucumbers have a mild, neutral, and light taste with sweet, green, and melon-like nuances.
Seasons/Availability
Dayak cucumbers are available year-round.
Current Facts
Dayak cucumbers, botanically a part of the Cucurbitaceae family, are a rare species primarily found on Borneo Island. The fruits grow on trailing vines and are typically grown in home gardens as a culinary ingredient. Dayak cucumbers are also known as Timun Dayak, Tantimun, Tantimun Batu, and Sayur Lepang and are only cultivated in small quantities through villages and home gardens. The cucumbers are favored for their mild, neutral, and refreshing taste and are consumed fresh or cooked, primarily used in preparations similar to vegetables. Dayak cucumbers have been a staple garden plant throughout communities in Borneo for centuries and are a traditional crop. In the modern day, the fruits have remained a delicacy and are a specialty plant not well known outside of Borneo.
Nutritional Value
Dayak cucumbers have not been extensively studied for their nutritional properties. Like other cucumber cultivars, the variety may generally contain some fiber to regulate the digestive tract, iron to develop the protein hemoglobin to transport oxygen through the bloodstream, and calcium to build strong bones and teeth. The variety may also provide vitamin A to maintain healthy organ functioning, vitamin C to boost the immune system, and vitamin B6 to ensure a healthy metabolism. Dayak cucumbers are viewed as a hydration source and are consumed in beverages on hot days to combat fatigue and dehydration. The young leaves are also steeped into tea as a natural medicine to help lower blood pressure.
Applications
Dayak cucumbers have a mild, subtly sweet, and green taste suited for fresh and cooked preparations. Fresh Dayak cucumbers are typically shredded or chopped with aromatics and spices, including lime juice, coconut, chile peppers, and anchovies, to make raw condiments. This mixture is served over rice or eaten as a dip with grilled fish. Dayak cucumbers are also blended into juices with water and combined with sweeteners such as sugar for enhanced flavoring or mixed with coconut milk as a refreshing side dish. In Kalimantan, Dayak cucumbers are simmered into soups, discarding the seeds before cooking, and the soups are kept simple and plain with a few herbs, spices, and salt. The cucumbers are also cooked with wine and consumed with rice or various root vegetables and tubers. Beyond the cucumbers, the young shoots and greens are stir-fried with aromatics or simmered into broth. The young greens taste sweet and grassy and are viewed as a nutritious ingredient. Dayak cucumbers pair well with aromatics such as ginger, garlic, onions, and chile peppers, turmeric, coconut, sweet corn, eggplant, and meats such as poultry, pork, beef, and fish. Whole, unwashed Dayak cucumbers should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
Dayak cucumbers are named after the Dayak, a descriptor for several indigenous people groups found on the island of Borneo. Agriculture is an integral part of Dayak communities, and their crops are planted along rivers, in forests, in village gardens, and in fields created by swidden, a slash-and-burn farming method. Rice is the main crop cultivated by the Dayaks, and cucumbers are often grown and cooked like a vegetable. Dayak cucumbers are called Tantimun Batu and are cooked and served with river fish or pork. They are also incorporated into soups, mixed with chile peppers, lemongrass, shrimp paste, salt, and turmeric.
Geography/History
Dayak cucumbers are localized to the island of Borneo and have been present since ancient times. Much of the variety’s history is unknown, but the cucumbers have been a part of the indigenous populations throughout Borneo, especially in Indonesian Kalimantan. Dayak cucumbers are cultivated as a seasonal crop among the Dayaks, and the fruits, young shoots, and leaves are added to culinary preparations. The cucumbers are only grown in limited quantities and are relatively rare, unknown outside of Borneo. Some organizational movements throughout Borneo are encouraging farmers to increase the cultivation of cucumbers as an additional source of income to push the variety as a main crop. Today, Dayak cucumbers are grown on Borneo Island, and the cucumbers, young shoots, and greens are sold through local markets.
