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Cucumbers

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
The cucumber was domesticated in India around 1500 BCE, arrived in the Mediterranean region about a thousand years later, and is now the second most important cucurbit worldwide after the watermelon. Like the watermelon, cucumbers are notable for their crisp, moist, mild, refreshing character. Theyโ€™re mainly consumed raw or pickled, and sometimes juiced to make a delicately flavored liquid for use in salad dressings, poaching fish, and other procedures. The distinctive yet melon-like aroma of cucumbers develops when the flesh is cut or chewed, and comes from the action of enzymes that break long membrane fatty-acid molecules into smaller chains that are 9 carbon atoms long; the characteristic melon fragments are alcohols, the cucumber fragments aldehydes. The larger a cucumber grows, the lower its acidity and the higher its modest sugar content (1โ€“2%).

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