Small Lebanese Cucumber (小黄瓜)

Lebanese small cucumbers are large and cylindrical, with a dark green skin, white flesh and a crunchy texture. They are smaller than conventional cucumbers, have a smoother skin and a sweeter taste. The flesh inside is crunchy and delicious, with a bright, melon-like flavour and some edible seeds. The fruits are often harvested at an immature stage, just before full ripeness and before the seeds fully ripen and harden.

STORAGE

Wrap the cucumbers in a paper towel to prevent them from rotting in the refrigerator. Raw cucumbers wrapped in a paper towel will stay dry as the towel absorbs water and moisture. If you put the cucumbers in the vegetable compartment of the refrigerator while they are surrounded by a paper towel, they stay fresh because the moisture content is reduced.

FUN FACTS & TIPS

Lebanese cucumbers are best eaten raw. They can be eaten whole or sliced as part of a salad, as a raw vegetable or as a sandwich. They are considered a refreshing component that can be used as a contrast to spicy and hot dishes. Gazpacho, ceviche, sushi, sashimi and bento are all traditional preparations. Cucumbers are also popular pickled and served as a side dish or snack. They also go well with tomatoes, citrus fruits, rice, raw seafood, cured and smoked salmon, melons, yoghurt, chillies, peppers and mint.

NUTRITION & HEALTH BENEFITS

• Helps with weight loss
• Improves the immune system
• Improves the digestive system
• Used as a medicinal supplement for insomnia
• Healthier pregnancy outcomes
• Lowers blood pressure
• Reduces bloating and weight loss
• Promotes detoxification

Contains vitamin C, vitamin A and B6, sodium, potassium, folacin, traces of calcium, niacin, iron, zinc, manganese, silicon and sulfur

Common Names: Beit Alpha, Lebanese cucumbers, Persian cucumbers, Pickling cucumbers, Disambiguation, Cucumis Sativus, Givvo, Cucumis Sativus, 腌制小黄瓜