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.
- 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