Nourishments—

Keeping Cool With Cukes

By Nancy K. Crevier

“Cool as a cucumber” is a familiar saying, and indeed, even in the heat of a mid-summer day, a cucumber pinched off of its trailing vine seems to retain the coolness of the earth. The slender green cylinders that ripen quickly when nights are warm and days are hot lend themselves to so much more than pickles,  although much can be said for the unforgettable flavor of a homemade dill.

Cucumber sandwiches have been the hallmark of tea time for decades. Salads, soups and salad dressings are rounded out by the addition of cucumbers and in a less common, but increasingly popular use, cucumbers find themselves in the stir-fry mix.

The mild taste of the cucumber makes it a fine companion for fish, whether sautéed or raw, as a garnish or in a sauce.

Of the more than 100 varieties of cucumbers grown worldwide, nearly a third of them are bred for pickling purposes. Slicing and English cucumber varieties are the ones most often found in supermarkets and at farmers’ markets.

The long, slim English cucumber is a hothouse variety bred to be more easily digestible. Wrapped tightly in plastic, English cucumbers are not commercially waxed to retain freshness, and do not need to be peeled before use. Homegrown or locally grown slicing cucumbers are also sold unwaxed, which is a nutritional advantage. The bulk of the vitamins and minerals contained in this fruit lie next to the skin.

Not everyone loves cucumbers. Complaints of bitterness and a tendency to burp after eating them put cucumbers low on the list for many people. But at only 16 calories in a cup, a crisp cucumber is the perfect diet treat. The few negative qualities of the cucumber have been addressed over the years by growers as well.

“Burpless” cucumbers, such as Sweet Slice, and the English cucumbers are readily available. By removing the seeds during preparation, cucumbers are less apt to “repeat” and is a kitchen trick worth trying.

English cucumbers have a reputation for being less bitter than slicing cucumbers, making them popular with fussy chefs. Bitterness is caused by the formation of cucurbitacins during growing, compounds that impart a bitter flavor. Weather and soil conditions affect the amount of cucurbitacins formed and can vary from year to year. Usually, the entire cucumber will not be affected by bitterness. The highest concentration of cucurbitacins is found near the stem end and just beneath the skin of the cucumber, so slicing off the ends and peeling can easily eliminate this complaint.

An old housewives’ tale suggests rubbing the cut ends against each other to eliminate bitterness. It only takes a moment, so why not give it a whirl?

There is another myth that circulates concerning cucumbers: placing slices on puffy eyes will reduce swelling. Is it fact or fiction?

A little of both, it appears.

If stored in the refrigerator, chilled slices of cucumber will reduce swelling around the eyes, but only because it is the cold that does so. A cold wash cloth can do the same, but it seems so much more exotic to relax with cucumbers placed gently  upon the eyes.

A plaster of grated cucumbers on the face for 15 to 20 minutes is reputed to be a beneficial face tonic. A touch of milk and rose water added to the mixture lends a smooth touch and a sweet scent to a relaxing pause in the day, whether there are actual healing properties to the cucumber or not.

Whether the beauty of a cucumber is in or on the eye of the beholder, it is a fruit worth adding to the shopping list this summer.

Cucumber Melon Salad

1 medium cucumber, peeled, seeded and cut into 1-inch chunks

3 C watermelon balls or 1-inch chunks

1 C cantaloupe balls or 1-inch chunks

1 C crumbled feta cheese

1/3  C fresh mint, minced

2 Tbs fresh lemon juice

1 Tbs light olive oil

Pinch salt

Mixed greens

Combine cucumbers and melons in medium bowl with mint. Divide greens among four plates and top with melon mixture.

Sprinkle feta over top.

Whisk lemon, salt and oil together. Drizzle over melon.