Red Hmong Cucumbers
Estimated Inventory, lb : 0
Description/Taste
Red Hmong cucumbers are a medium to large varietal, averaging 10 to 12 centimeters in length, and have a cylindrical, thick shape with blunt, curved ends. The variety has the capacity to grow as large as 30 to 60 centimeters in length and can weigh up to 500 grams. The cucumber’s skin is thick, semi-smooth, taut, and firm, developing rough, textured markings with age. The coloring changes from white to light green, yellow, golden-orange, to red-brown, and in the red-brown stage, the mentioned markings occur on the surface. Underneath the surface, the flesh ranges in color from pale green, white, to yellow, depending on cultivation and degree of ripeness, and has a dense, aqueous, succulent, and crunchy consistency. The flesh also envelops a central cavity filled with tiny cream-colored seeds suspended in a gelatinous liquid. Young cucumbers have softer seeds, while older cucumbers develop a hard nature. Red Hmong cucumbers are known for their high water content and are typically consumed at their yellow-green, pale yellow, and yellow-orange stages. The variety can be eaten raw or cooked and has a light, mild, refreshing, and subtly sweet taste when young. Mature Red Hmong cucumbers become slightly more vegetal and may have a bitter or sour nuance.
Seasons/Availability
Red Hmong cucumbers are grown year-round in tropical climates. In temperate to subtropical climates, cucumbers range in season from April through December.
Current Facts
Red Hmong cucumbers, botanically classified as Cucumis sativus, are a rare variety belonging to the Cucurbitaceae family. The large cucumbers are native to Southeast Asia and were thought to have been traditionally bred in Laos, where they were an integral culinary ingredient grown in home gardens. Red Hmong cucumbers are treasured by the Hmong people group. The variety was introduced worldwide through migrating Hmong communities, and the cucumbers are a specialty variety treated as a delicacy among cucumber enthusiasts. Red Hmong cucumbers mature in approximately 60 to 70 days and are primarily a garden cultivar not commercially produced on a large scale. Growers favor Red Hmong cucumbers for their productive nature, heat resistance, large size, and versatility, used in various stages of ripeness. In the modern day, Red Hmong cucumbers are challenging to find in markets and are localized to regions where they are grown in gardens. The cucumbers can be eaten raw or cooked and are utilized in a wide array of culinary preparations.
Nutritional Value
Red Hmong cucumbers have not been studied for their nutritional properties. Like other cucumbers, the variety may be a source of fiber to stimulate the digestive tract, potassium to balance fluid levels within the body, and iron to build the protein hemoglobin for oxygen transport through the bloodstream. Cucumbers, in general, also contain calcium to build strong bones and teeth, vitamin C to boost the immune system, vitamin A to maintain healthy organs, and other nutrients, including vitamin B6, magnesium, copper, phosphorus, and manganese.
Applications
Red Hmong cucumbers have a mild, vegetal, subtly sweet, and sometimes faintly bitter taste suited for fresh and cooked preparations. The variety remains mostly neutral and sweet, even when grown to large sizes, and is known for its high water content. Red Hmong cucumbers are primarily incorporated into refreshing beverages. The flesh is combined with mint, brown sugar, and water and can be left slightly chunky or blended into a smooth consistency. Cucumbers are thought to remove heat from the body and are consumed on hot, humid days as a reprieve. Red Hmong cucumbers can also be sliced into salads, shredded into side dishes and crunchy slaws, or mixed into rice dishes. The seeds are not commonly consumed within the cucumbers and can be scooped out and discarded. Red Hmong cucumbers can also tolerate heat and are used as a vegetable in cooked dishes. The cucumbers are simmered into curries, stews, and soups, stir-fried with vegetables, or cooked with roasted meats. Red Hmong cucumbers pair well with fruits such as mangoes, lychees, citrus, and coconut, lime leaves, herbs such as cilantro, Thai basil, and mint, aromatics including shallots, garlic, and onion, fish sauce, and peanuts. Whole Red Hmong cucumbers should be stored unwashed in a plastic bag in the refrigerator’s crisper drawer. The cucumbers can be eaten at various stages and should be consumed within a reasonable time, according to preferences, for the best quality and flavor.
Ethnic/Cultural Info
Hmong cucumbers were notably featured in a seasonal Hendrick’s Gin campaign in the United States. In 2022, the Scotland-based gin company developed a partnership to highlight pairing their gin with rare cucumber varieties. Hendrick’s is famous for infusing its gin with cucumbers, roses, and other botanicals, and in the campaign, the company partnered with Farmer Jones Farm to curate a box of rare cucumbers. Hmong cucumbers were one of the listed varieties, and the five other cultivars included African Horned, Cucamelon, Gagon, Aonaga Jibae, and Muromsky cucumbers. The campaign was called the Curious Cucumber Collection, and one of the marketing goals was to increase awareness surrounding unusual cucumbers. The cucumbers were grown by Farmer Jones Farm in collaboration with the Director of Food and Agriculture at the University of Fraser Valley, Lenore Newman, and Lesley Gracie, a Hendrick’s Distiller. After its release, the campaign helped generate awareness around the specialty cucumbers, and due to the success of the operation, the Curious Cucumber Collection is being considered for future summer releases. The kit contained six cucumber varieties, a booklet about each variety, a tasting mat, and recipe cards to produce gin-centric cocktails with slices of unusual cucumbers.
Geography/History
Red Hmong cucumbers are native to Southeast Asia and were thought to have been first found in Laos. According to the Hmong American Farmers Association, Hmong cucumbers were bred in the town of Muang Xai in the Oudomxai province in Laos. It is unknown the date of origin, but over time, the variety was selectively improved and grown in home gardens as a culinary ingredient. Hmong cucumbers spread worldwide with the migration of Hmong refugees. Historically, the Hmong people resided in China and later moved during the 19th century to Thailand, Vietnam, Burma, and Laos. The Hmong mainly lived in small villages, typically in the mountains, and were farmers, providing food for their community to remain self-sufficient. In 1955, the Vietnam War broke out, and by 1961, the war had spread into Laos. The Hmong desired to maintain their way of life and partnered with the United States forces to guard US radars, rescue downed American pilots, and acquire knowledge surrounding enemy operations. This partnership was a part of the “Secret War,” but despite their efforts, the United States eventually pulled out of the war, leaving the Hmong vulnerable to the communist party. The Hmong were brutally slaughtered by communist government groups, and in 1975, thousands of Hmong families fled Laos to refugee camps in Thailand. From these camps, they traveled to the United States, Australia, France, Germany, and Canada. Within the United States, the largest Hmong populations settled in Wisconsin, California, and Minnesota. These refugees carried seeds of traditional vegetables from their homes and planted them in home gardens. One of these vegetables was the Hmong cucumber, and Hmong immigrants are credited with bringing the variety to California. Today, Hmong cucumbers are grown on a small scale in the United States and are a rare, specialty variety. Outside of the United States, it can be found in Hmong communities worldwide. The Red Hmong cucumbers featured in the photograph above were sourced through the Berkley Bowl in Northern California.
Recipe Ideas
Recipes that include Red Hmong Cucumbers. One is easiest, three is harder.
C Hawj Creations | Hmong Cucumber Water |