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Marinda cucumbers are elongated, somewhat uniform fruits, averaging 8 to 11 centimeters in length, and have a cylindrical shape with rounded ends. The skin is semi-thick, dark green, firm, and is covered in small bumps giving the fruit a knobby or textured appearance. Underneath the surface, the flesh is pale green, crisp, and aqueous, encasing a central chamber with round, delicate, and thin, pale green to ivory seeds. Marinda cucumbers have a mildly sweet, green, and vegetal taste, lacking the bitter notes that are commonly associated with some cucumber varieties.
Seasons/Availability
Marinda cucumbers are grown in greenhouses in Asia creating year-round availability.
Current Facts
Marinda cucumbers, botanically classified as Cucumis sativus, are a bumpy, hybrid variety that belongs to the Cucurbitaceae family. The cucumbers are an early-season, fast-growing cultivar that matures in approximately forty-five days, favored by both home gardeners and small farms in Asia for their short growing season, allowing for increased cultivation. In Russia and Kazakhstan, Marinda cucumbers are one of the more popular varieties grown in greenhouses year-round for local markets as the plant is resistant to many diseases, can survive in northern regions, and produces many fruits that can be sold for fresh consumption and use in canning.
Nutritional Value
Marinda cucumbers are a source of dietary fiber, which contributes to regular digestion habits, and contains some vitamins A, C, and K, manganese, magnesium, and potassium. The cucumbers also contain anti-inflammatory properties that can help calm irritation within the body and have diuretic and laxative effects.
Applications
Marinda cucumbers are best suited for raw applications as their mild, crunchy flesh is showcased when consumed fresh, out-of-hand. The cucumbers can be sliced and added to green salads, chopped and sprinkled over soups, marinated and consumed as a side dish, or paired with cooked meats. They can also be salted, pickled, and canned for extended use. Marinda cucumbers pair well with beets, tomatoes, dill, kale, carrots, onions, pine nuts, potatoes, and meats such as mutton. Fresh cucumbers will keep up to one week when stored in the refrigerator.
Ethnic/Cultural Info
In Russia, the cucumber is a symbol of prosperity and hope in Lukhovitsy, which is a town famous for a unique pickle recipe. Lukhovitsy locals have been cultivating and pickling cucumbers as a significant source of income for many years, and the town has even erected a monument depicting a cucumber on top of a barrel with leaves and a gold coin to honor the cylindrical fruit and the economic impact it has made on the townspeople. On the monument, there is an inscription that reads, “For the cucumber with appreciation from Lukhovitsy citizens," which is a reflection of the eternal gratefulness of the locals. Lukhovitsy is also famous for its pickle recipe, which utilizes unusual ingredients such as the leaves of fruit trees as well as dill, spices, and garlic to make complex, flavored pickles. The jarred fruits are often sold in Moscow.
Geography/History
Marinda cucumbers are descendants of cucumber varieties originally from Asia in regions such as India, and the original varieties have been growing since ancient times. In the 14th century, the fruits were spread along trade routes into Europe, and in the 15th century, they arrived in Russia, where they were popularly canned and preserved for extended use through the cold winter months. While the exact origins of Marinda cucumbers are unknown, it is believed that they were developed in Moscow in the late 20th century and released to the market in the early 21st century. Marinda cucumbers can be found at local markets in Asia, and the fruits in the photo above were found at the Green Market in Almaty, Kazakhstan.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Marinda cucumbers are a hybrid variety known for their resilience and versatility. Widely cultivated in Russia and Kazakhstan, these robust plants can thrive in northern regions and are resistant to diseases, making them ideal for greenhouse farming. They mature in just about forty-five days and produce abundant fruits used for fresh consumption or canning, supporting consistent year-round markets.
Kazakhfilm weekend food fair
Vishnevaya 32, Almaty, Kazakhstan
Crispy and most loved Marinda cucumbers of Kazakhstan.. Marinda cucumbers are known for their crisp, pale green flesh and mildly sweet, vegetal flavor. They average 8 to 11 centimeters in length. They feature semi-thick, dark green skin with a textured appearance due to small bumps. Unlike some other varieties, Marinda cucumbers lack common bitter notes, making them versatile for various culinary uses and popular in markets valuing sweeter profiles.
Supermarket Magnum
Almagul microdistrict 18 A, Almaty, Kazakhstan
Marinda Cucumbers: These cucumbers are ideal for raw applications, showcasing their crisp texture and mild flavor. They can be sliced into salads or soups, marinated as a side dish, or paired with ingredients like beets, dill, carrots, or mutton. They're also suitable for pickling and canning, lasting up to a week when refrigerated. Their versatility makes them a favorite in culinary preparations.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Crispy and most loved Marinda cucumbers of Kazakhstan.. Marinda cucumbers are a fast-growing, hybrid variety botanically classified as Cucumis sativus, maturing in about 45 days. They thrive in Asia and northern regions like Kazakhstan and Russia, where they are cultivated in greenhouses year-round due to their resistance to diseases. These cucumbers are praised for their versatility, being consumed fresh or canned, and their high productivity makes them a favorite of home gardeners and small farms.
Market Orbita
Microdistrict Orbita, Almaty, Kazakhstan
Marinda cucumbers are thought to have been developed in Moscow during the late 20th century and introduced to the market in the early 21st century. They are descendants of ancient cucumber varieties originally from Asia, such as those in India, which spread to Europe in the 14th century and to Russia in the 15th century, where they became popular for canning and preservation during cold winters. They are commonly found in markets, like the Green Market in Almaty, Kazakhstan.
Kazakhfilm weekend food fair
Vishnevaya str 32, Almaty, Kazakhstan
The cucumber monument in Lukhovitsy features a barrel with leaves, a gold coin, and an inscription, "For the cucumber with appreciation from Lukhovitsy citizens," symbolizing the town's gratitude and economic reliance on this fruit. Lukhovitsy cucumbers are pickled with unique ingredients like fruit tree leaves, garlic, dill, and spices, creating complex flavors. These pickles are popularly sold in Moscow, furthering the town's cultural reach.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Marinda cucumbers are mildly sweet with a green and vegetal taste, notable for lacking the bitterness found in some cucumbers. They are 8 to 11 centimeters long with a cylindrical shape and knobby, dark green skin. The flesh is pale green, crisp, and juicy, surrounding a chamber filled with thin, pale green to ivory seeds. These cucumbers have a semi-thick, firm texture, making them versatile for fresh and preserved uses.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Crispy and most loved Marinda cucumbers of Kazakhstan...Marinda cucumbers pair well with ingredients like beets, tomatoes, dill, kale, carrots, onions, pine nuts, and potatoes, as well as meats such as mutton. Besides being enjoyed fresh or in salads, they can be marinated as a side dish or even salted, pickled, and canned for longer storage. When kept in the refrigerator, fresh marinda cucumbers can last up to one week, maintaining their mild, crunchy texture.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Marinda cucumbers, known for their crisp texture and bumpy skin, are a hybrid variety classified as Cucumis sativus. They grow quickly, maturing in about forty-five days, making them ideal for gardeners and small farms. Resistant to numerous diseases, they thrive in northern climates and are cultivated year-round in greenhouses across Russia and Kazakhstan. Their versatility makes them popular for fresh consumption and canning, contributing to local markets significantly.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Marinda cucumbers are believed to have been developed in Moscow in the late 20th century and first appeared on the market in the early 21st century. They are descendants of ancient cucumber varieties from Asia, including regions like India, which were distributed to Europe in the 14th century and later to Russia in the 15th century. These cucumbers are often preserved for long-term use, making them a valuable resource during cold winters.
