Ponzu-Marinated Watermelon Cucumber Recipe

Ponzu-Marinated Watermelon Cucumber Recipe

The first time I laid eyes on these Watermelon Cucumbers from Melissa’s Produce, I thought they were teeny-tiny watermelons.  (Go figure.)  At first glance they’re super cute — and when you take a closer look, maybe even slice one in half, they’re truly exquisite.  A more vibrant green inside than other cucumber varieties, and a wide range of green hues blended into soft stripes on the outside.

In season in August and September, Watermelon Cucumbers are not a genetically-modified hybrid — they’re a central American delicacy that has been eaten in Mexico for centuries.   Sometimes called Cucamelons or Mexican Gherkins, they’re subtly lemony, a bit sweet, and have a fantastic crunch.  You get all of this in one bite, as they are about the size of small to medium grape.

Ingredients

  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon Mirin (sweet rice wine)
  • 1/4 teaspoon sea salt
  • 6-ounces Watermelon Cucumbers
  • Pinch of dry chile flakes
Read the whole recipe on Weekend Recipes