Tuesday, June 30, 2009

Armenian Cucumbers


Introduced from Armenia to Italy in the1400s, Armenian Cucumbers are hard to find, but are one of the best-regarded slicing cucumbers.

Botanically, a close relative of the honeydew melon, our Armenian green cucumbers are locally grown in California, just east of Paso Robles. A field melon and of the species Cucumis melo, this Armenian variety has several aliases including Syrian cucumber, Turkish cucumber, Metki melon and snake melon.

It's crisp, thin-skinned, and mild-flavored, and it has soft seeds. Usually served raw in salads, sandwiches, drinks, sushi, and hors d'oeuvres to add crunch, but they can also be cooked like Zucchini.

2 comments:

Brad said...

Do you peel them before eating?

rdtjr05 said...

Not necessary at all.