Sri Lanka Kakiri Cucumbers
Estimated Inventory, lb : 0
Description/Taste
Kakiri cucumbers are a small to medium-sized varietal, averaging 3 to 12 centimeters in length, and have a round, oblong, elongated, to oblate, curved shape, depending on growing conditions. The skin is smooth, taut, and firm, showcasing a golden yellow-orange hue. Some Kakiri cucumbers may have a solid nature, while others are covered in thick, dark green striping. Underneath the surface, the white flesh is often tinged with pale green just below the skin and has an aqueous, dense, and crisp consistency. The flesh also encases several chambers with tiny, cream-colored, tear-drop-shaped seeds ranging 3 to 5 millimeters in length. Kakiri cucumbers release a faint but pleasant aroma when ripe and are traditionally cooked before they are consumed. Once cooked, the variety has a refreshing, subtly sweet, and mild taste.
Seasons/Availability
Kakiri cucumbers are available year-round.
Current Facts
Kakiri cucumbers, botanically a part of the Cucumis genus, are an Asian variety belonging to the Cucurbitaceae family. The fruits grow on climbing, trailing vines throughout India and Sri Lanka and are harvested as a culinary and medicinal ingredient. Kakiri cucumbers are known by several names, including Kekiri, Karkati, and Gonkekiri in Sinhala, Madhuphala and Vrittakarkatii in Sanskrit, and Thumattikai and Metukku in Tamil. The variety is also occasionally referred to as cooking cucumbers or cooking melons, as they are typically only prepared heated in culinary dishes. Even though Kakiri cucumbers are fruits, they are cooked like a vegetable. In Sri Lanka, Kakiri cucumbers are an everyday, common ingredient widely found in fresh markets. Growers favor the variety for their heat tolerance, extended storage capabilities, and crisp, juicy flesh. Kakiri cucumbers are also incorporated into natural medicines and are a traditional ingredient used for centuries as a diuretic.
Nutritional Value
Kakiri cucumbers are a source of vitamin C to boost the immune system, potassium to balance fluid levels within the bloodstream, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and vitamin A to maintain healthy organs. The variety also provides calcium to build strong bones and teeth, magnesium to control nerve functions, zinc to heal damaged tissues, phosphorus to assist the kidneys in filtering waste, and other nutrients, including folate, vitamin K, niacin, vitamin B6, riboflavin, thiamine, and manganese. Beyond vitamins and minerals, Kakiri cucumbers are known for their high water content, naturally flushing the digestive tract and acting as a mild diuretic.
Applications
Kakiri cucumbers have a mild, subtly sweet flavor suited for cooked preparations. The variety is not commonly consumed raw and is treated like a vegetable, utilized mostly in cooked culinary dishes. Kakiri cucumbers are most famously incorporated into various curries with fragrant spices, aromatics, and vegetables. There are several types of curries using Kakiri, and the flavorful combinations are traditionally served over white rice. Kakiri cucumbers are also cooked and served on plates with multiple, smaller portions. These plates often feature stir-fried vegetables, pickled items, samba rice, seafood, or sauteed vegetables such as long beans, carrots, and leeks. The variety is popularly served with white fish and savory ingredients in Sri Lankan cuisine. While less common, some sources claim the flesh is also blended into various drinks as a refreshing beverage. Kakiri cucumbers pair well with aromatics such as chile peppers, onions, and garlic, curry leaves, pandan leaves, spices such as turmeric, mustard seeds, fenugreek seeds, cinnamon, and curry powder, coconut milk, and vegetables including beans, tomatoes, potatoes, carrots, cabbage, and cauliflower. Whole, unwashed Kakiri cucumbers should be immediately consumed once harvested for the best quality and flavor and can be stored in the refrigerator.
Ethnic/Cultural Info
Kakiri cucumbers are most notably known as a natural ingredient in Ayurvedic remedies. Ayurveda has been practiced in Sri Lanka for over 3,000 years. Ancient kings, including King Buddhadasa, were known for documenting remedies through texts and inscriptions on rock surfaces, and it is said that many of these remedies were passed down orally even before the invention of writing. Being an Ayurvedic healer was also a revered position, often ranked just below the king in past Sri Lankan civilizations. In Sri Lankan Ayurveda, Kakiri cucumbers are consumed to help ease issues with the digestive tract. The cucumbers are especially known for clearing urinary stones and urinary tract infections, as they are viewed as a natural diuretic. Kakiri’s refreshing and juicy nature is also utilized as a cooling ingredient to reduce inflammation and swelling in the body. In addition to the flesh, the seeds are ground into a powder and mixed into drinks with ground salt, peppers, and spices for urinary issues.
Geography/History
Kakiri cucumbers are native to India and have been growing wild since ancient times. The variety is thought to have been introduced to Sri Lanka over 3,000 years ago and is a common medicinal and culinary ingredient. Much of the history of Kakiri cucumbers is still being determined, as it was not an extensively documented crop. References that did mention the cucumbers were mainly medicinal texts, further showcasing their use as a medicinal aid. Today, Kakiri cucumbers are widely grown in home gardens throughout Sri Lanka and are commercially produced and sold in fresh markets. The cucumbers are primarily grown in the dry zone of the country, the north and eastern regions, and are also cultivated in India.
