10 Types of Cucumbers and How to Use Them

Cucumbers are crunchy and delicious fruits that are loved by most. Yes, you read it right; cucumbers are fruits and not vegetables. They belong to the same family as melons, gourds, squashes, pumpkins and zucchini.

10 Types of Cucumbers and How to Use Them

Whether it is adding it into a salad, into a sandwich or pickling it, cucumbers are always delicious!

Did you know that there are 8 types of cucumbers and they are categorized into 2 types – pickling cucumbers and slicing cucumbers?

Well, now you know, but there’s more! So, read on for more information about the 8 types of cucumbers and how to use them!

10 Types of Cucumbers and How to Use Them

Slicing Cucumbers

These cucumbers are commonly eaten in sandwiches, salads, sushi and added into cocktails and made into juice.

1. Persian Cucumbers

Persian cucumbers are very similar to English cucumbers and have a rather bumpy skin. They come in different sizes. Their skin is thin and they have a rather mild flavour. They are used in salads and often in creamy-type dips as well.

2. American Cucumbers

American cucumbers are dark green colored straight cucumbers that grow up to about 10 inches in length. They sometimes have a yellow patch at the top. Their flesh is juicy and sweet. These cucumbers are often coated with wax and this is to prevent the loss of moisture. Thus, they need to be peeled before you can consume them. They can be eaten in the form of a salad or coupled with fish (like salmon).

3. Armenian Cucumbers

Armenian cucumbers can grow up to 15 inches in length and have a curved shape. They have crunchy flesh and soft seeds. Their skin is delicate and dark green or greenish yellow in color. They can be eaten raw in salads or can be grilled, pureed etc.

4. English Cucumbers

English cucumbers have a thin skin and hardly any seeds, sometimes no seeds even. They grow long in length, even up to 24 inches and they have a dark green skin. These cucumbers taste sweet, but mildly sweet and can be eaten raw or can be added into a cocktail.

5. Japanese Cucumbers

Japanese cucumbers have a dark green skin color and are slim/thin and long in shape. They have tiny seeds and their skin is thin, with small bumps. These cucumbers are quite expensive because they are sweet in taste and crisp and crunchy in texture. They can be eaten raw in salads or in garnishes and can also be used in sushi, sashimi and bento.

6. White cucumber

White cucumbers are best enjoyed raw, as per English cucumbers. Try making a white cucumber gazpacho or a simple and stunning white cucumber salad.

7. Garden cucumber

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These smooth-skinned and dark green cucumbers are commonly found in North America. Unlike English cucumbers, with these, you might be best peeling any bitter skin and removing the large seeds before cooking with them.

Pickling Cucumbers

These cucumbers are often used for pickling and for adding into dishes like pate, gazpacho etc. They are also added into dips and salsas.

1. Kirby Cucumbers

Kirby cucumbers are small/short cucumbers that come in dark green and yellowish green colors. Their skin is thin, but bumpy and they have small seeds which are rather insignificant. These cucumbers have a crisp and crunchy texture, with a mild flavour, perfectly suited for pickling. They are used in salads and gazpachos.

2. Gherkin Cucumbers

Gherkin cucumbers are small and stubby to look at and they only grow to about 2 to 3 inches in length. They have a bumpy skin and a light green color. They are best suited for pickling and can fit perfectly within a pickle jar.

3. Lemon Cucumbers

Lemon cucumbers are very similar to lemons in their shape and look. When these cucumbers ripen, their skin tends to gain a golden-yellow hue, while their flesh becomes crisp and tastes sweet. They hardly have any seeds and aren’t bitter in taste. They can be added into salads, smoothies, cocktails etc.