At the University District Farmers Market we stopped at a stall selling lemon cucumbers, and after a good look at the quirky little orbs, curiosity won. We brought a couple home to try. The vendor said they taste like regular cucumbers, and he was right. They’re crisp, juicy, and mild, without that slightly bitter aftertaste you sometimes get from traditional cucumbers. I ate them raw, thinly sliced with a pinch of salt, and they were great, nice and crunchy. I could also see them in a simple salad with tomato and dill, or quickly tossed in a marinade with lemon juice, olive oil, salt, and pepper.
So what are lemon cucumbers? Despite the name, there’s no citrus involved. They’re a round, yellow type of Cucumis sativus (cucumber) with a mild, slightly sweet cucumber flavor. Apparently, this heirloom has been popular in home gardens since the late 1800s, prized for its thin, tender skin and crisp bite.
For the best texture, choose lemon cucumbers that are pale yellow and about tennis-ball size or smaller. That’s when the skin is delicate and the seeds are still soft, so you can skip peeling. Lemon cucumbers are all about freshness and crunch. If they turn deep golden, the seeds toughen, the skin thickens, and the flavor loses its sparkle.
