Watermelon Gherkin Cucumber
Inventory, lb : 0
This item was last sold on : 11/14/23
Watermelon gherkin cucumbers are tiny and oblong, approximately 2-3 centimeters in length. About the size of a quarter, Watermelon gherkins grow on a climbing vine and resemble a watermelon with smooth, lime green and white striped firm, crunchy skin. The inner flesh is pale green, soft, and aqueous with many small edible seeds. Watermelon gherkins provide a crisp, tangy, and succulent texture with flavors reminiscent of cucumbers and tart citrus.
Gherkin cucumbers are available summer into fall.
Watermelon gherkin cucumbers, botanically classified as Melothria scabra, are technically not cucumbers but are given this description in honor of its similar flavor and texture. It is an heirloom variety rediscovered and to popularize the fruit several seed companies have coined new names, including Cucamelon, Sandia de Raton, Mouse melon, Mexican Sour gherkin, Cuka-nut, and in France, Concombre à Confire (preserving cucumber). Watermelon gherkins have increased in popularity in home gardens and specialty restaurants because of its novel size, unique flavor, and high productivity.
Watermelon gherkins are high in vitamin A and vitamin K.
Watermelon gherkin cucumbers can be used in both raw and cooked applications. It can be consumed fresh, and the skins and seeds are edible. Watermelon gherkins are popularly used to make pickles and can also be added to salsas for unique texture and flavor. They can also be juiced to add flavor to cocktails or used whole as a martini garnish. In addition to raw applications, Watermelon gherkins can be sautéed in olive oil and garlic and served as a vegetable side dish or stir-fry. Watermelon gherkins pair well with tomatoes, chilies, citrus, pickling spices, garlic, fennel, watermelon, honeydew melon, pork belly, roasted and grilled white fish, yogurt, young mellow cheeses, cilantro, and mint. Watermelon gherkins will keep up to ten days when stored in the refrigerator.
Watermelon gherkins have been a staple of Central American cuisine since pre-Columbian times. The melon's most common name in Spanish is "sandíta," or little watermelon. In Mexico and Central America, the Watermelon gherkin fruit is often used in nonculinary ways, including in medicine, but little information can be found about specific uses in mainstream records. Since its revival in 2015, Watermelon gherkins have been increasing in popularity by bloggers and chefs who like to showcase unusual recipes and produce.
Watermelon gherkins are native to Central America and Mexico and were first classified by French botanist Charles Victor Naudin in 1866. Today they are found in farmers markets, home gardens, and specialty grocers in Central America, Mexico, the United States, and select growers in England.
Restaurants currently purchasing this product as an ingredient for their menu.
|Paradisaea Restaurant||La Jolla CA||732-915-6669|
Recipes that include Watermelon Gherkin Cucumber. One is easiest, three is harder.
|She Eats||Cucamelon Bruschetta|
|The Pot Licker||Lemon Pickled Mouse Melons|
|Garden Betty||Cucamelon Radish Salad|
|Chicken in a Cherry Sauce||Cucamelon Bloody Mary Salad|
|Circa Happy||Marinated Mexican Sour Gherkin Cucumbers|
|A Dish A Day||Stir-Fried Mouse Melon|