Snake Cucumbers
Estimated Inventory, lb : 0
Description/Taste
Snake cucumbers vary in size and shape, depending on cultivation conditions, age at harvest, and whether they were grown on the ground or trellises. Fruits grown on trellises will have a straight and slender appearance, while fruits grown on the ground will become twisted, bent, and curved. Most Snake cucumbers are harvested when they have reached 30 to 38 centimeters in length and 2 to 5 centimeters in diameter, but if left on the vine, they have the capacity to reach 76 to 91 centimeters in length. The fruits are cylindrical, elongated, and slender, and the blossom end tends to be slightly thicker and more bulbous. The fruits grow from rough, rounded, brown stems covered in stiff, short hairs, and the fruit’s skin is thin and deeply ribbed with spineless, longitudinal furrows. The skin is primarily light green and transitions to shades of pale yellow when ripe. Underneath the surface, the yellow-green flesh is firm, aqueous, and tender with a crisp, succulent consistency. Immature fruits will have a drier consistency, while mature fruits develop a juicy, crunchy texture similar to a carrot. The flesh also encases rows of edible seeds aligned in the center. Snake cucumbers release a subtle melon-like aroma when sliced and can be eaten in their entirety, including the skin. The flesh has a mild, sweet cucumber flavor with melon-like undertones.
Seasons/Availability
Snake cucumbers are typically available in the early summer. They also sometimes appear in some warm, tropical regions in the early winter or post-monsoon.
Current Facts
Snake cucumbers, botanically classified as Cucumis melo var. flexuosus, is a general name for an elongated species belonging to the Cucurbitaceae family. Despite their cucumber moniker, Snake cucumbers are botanically a melon and are distinct from common cucumber species, which belong to Cucumis sativus. The species acquired its cucumber descriptor for its similarity in appearance and taste, and its twisting, curling shape inspired its snake moniker. Snake cucumbers are known by many regional names worldwide, including Snake melons, Serpent melons, Armenian cucumbers, and Serpent Yard-Long cucumbers in English, Gootah and Kutah in Armenian, Chanbar in Persian, Uri in Japanese, and Acur in Turkish. They are also known throughout India as Kakri and Tar in Punjabi, Kakdi, Kakkri, and Kakadee in Hindi, Karkati in Sanskrit, Kakur and Kamkura in Bengali, Kamkdi in Marathi, and Vellarikai and Kakkarikkaay in Tamil. Snake cucumbers grow on annual, creeping vines extending 1 to 2.7 meters in length, and the cucumber-like fruits are heat tolerant, hardy, and fast-growing. The species is adaptable and can be grown on the ground or trellises, changing the shape of the fruits, and there are several varieties within this species varying in size, shape, and coloring. Snake cucumbers typically appear in markets throughout Asia, the Middle East, and Eastern Europe for a short season and are only sold fresh through local markets for a few weeks. The elongated, crisp, and mild fruits are versatile and are traditionally consumed raw or cooked in a wide array of savory preparations.
Nutritional Value
Snake cucumbers are a source of potassium to balance fluid levels within the body, fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and vitamin E to guard the cells against damage caused by free radicals. The species also provides some iron to develop the protein hemoglobin for oxygen transport through the bloodstream, vitamin A to maintain healthy organs, magnesium to control nerve functions, and other nutrients, including vitamin K, zinc, phosphorus, B vitamins, and manganese. Snake cucumbers are known for their water content and are consumed as a refreshing source of hydration on hot days in India. The fruits are also used in natural medicines to flush toxins from the body, aid digestion, and reduce inflammation.
Applications
Snake cucumbers have a mild, subtly sweet, and vegetal taste suited for fresh and cooked preparations. The fruits should be washed before use and do not need to be peeled. Once prepped, Snake cucumbers are often chopped into salads, diced into salsa, or sliced into thin pieces and eaten with creamy dips. The fruits can be consumed raw and sprinkled with chili powder, salt, or pepper as a snack. They can also be layered into sandwiches, served as a side dish, or pickled as a tangy condiment. In addition to fresh preparations, Snake cucumbers are incorporated into chutneys, raitas, and chaats, pureed and chilled into gazpacho, or cooked into stir-fries. They can also be mixed into various vegetable dishes, simmered into soups and curries, or added to meat and rice-based dishes. Beyond culinary dishes, Snake cucumbers are sometimes blended and juiced into shakes, smoothies, and other mixed drinks. Snake cucumbers pair well with fruits such as pomegranates, mangoes, watermelons, bananas, pineapples, and lemons, tomatoes, spices including turmeric, coriander, mustard seeds, asafoetida, and chili powder, cheeses such as feta, ricotta, and goat, meats including beef, pork, and poultry, seafood, and aromatics such as garlic, ginger, and onions. Whole, unwashed Snake cucumbers have a short shelf life and are recommended for immediate consumption after purchase. The fruits will only keep for a few days.
Ethnic/Cultural Info
Snake cucumbers are a seasonal crop valued in India as a refreshing summertime food. Each year, the species is only in season for a few weeks and is not found through traditional grocers. Snake cucumbers are primarily associated with traveling street vendors who rotate through seasonal products. When available, Snake cucumbers are displayed hanging or in large piles through these vendors and the fruits are sold whole or prepared by the vendor. Sliced Snake cucumbers are an anticipated summer snack as the fruits contain high water content, creating a refreshing, crisp, and succulent eating experience. Vendors slice portions of the fruits lengthwise into four smaller pieces and sprinkle them in salt and pepper, chili powder, or other spices. This prepared snack is meant to be eaten on the go and is a welcomed reprieve from the hot summer weather. Another customary Snake cucumber preparation in India is adding it to khamang kakdi, a salad comprised of roasted peanuts, coconut, lemon juice, spices, sugar, and chiles. This salad is typically served as a side dish and is placed beside pickles and chutney on dinner tables for weddings, festivals, religious gatherings, and other summertime celebrations.
Geography/History
Snake cucumbers are believed to be native to a widespread region spanning from India and Pakistan to Turkey, Armenia, and the Eastern Mediterranean. The species has been growing wild since ancient times, and early varieties were planted in Egypt. The species was later found in the Ancient Greek and Roman Empires. Snake cucumbers were notably introduced from Armenia to Europe, being established in Italy in the 15th century. Later, Armenian immigrants carried them to the United States, where the species was planted in home gardens in the late 19th and early 20th centuries. Today, Snake cucumbers are grown in tropical to subtropical regions worldwide, especially in Asia and Eastern Europe. The species is not commercially cultivated on a large scale and is mostly grown by small farms. When in season, Snake cucumbers are locally sold in their growing regions and are considered a specialty crop. The Snake cucumbers featured in the photograph above were sourced from a market in Chennai, India.
Recipe Ideas
Recipes that include Snake Cucumbers. One
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10-Minute Armenian Cucumber & Tomato Salad |
