Agriculture Reference
In-Depth Information
peeling deeply and removing the stem end. This step will be sufficient for most people;
however, among those who are extremely susceptible to burpiness, any cucumber will
have some effect.
Although they may not look it, cucumbers are very sensitive fruit. More than 95 per-
cent water, they begin to soften almost as soon as they are picked. Without treatment, they
should be eaten within three or four days. The most common method used for extending
the shelf life of cucumbers is coating them with wax to slow the loss of moisture. This
wax is technically edible, but it has an unpleasant greasy quality even when washed. If
you can find only waxed cucumbers, peel them.
Another alternative shippers use is sealing cucumbers tightly in plastic. This is more
expensive, but it does not leave any residue on the fruit. Water loss is not the only threat
to cucumbers. They are also susceptible to chilling damage. If refrigerated for very long,
they'll begin to develop pitting on the surface. Keep them tightly wrapped in the warmest
part of the refrigerator (about 50 degrees is ideal) for the best results. Cool as a cucumber,
yes, but not too cold.
W H E R E T H E Y' R E G ROW N: Georgia grows about a quarter of all the
cucumbers in the United States, followed closely by Florida. About 45 percent of the cu-
cumbers eaten in the United States are imported, primarily from Mexico.
H 0 W T 0 C H O O S E: Remember that the worst thing that can happen to a cu-
cumber is moisture loss, so avoid any that look shriveled or wilted.
