Malabar Cucumber is medium in size and have a cylindrical and elongated shape. When young, the skin is smooth and light green with dark green striping and transforms into a vibrant orange with golden yellow striping when mature. The flesh is aqueous, off-white to cream-colored, and crunchy. There are also many small, bitter white seeds in the center of the flesh. Malabar cucumbers are crunchy and watery with a mild, floral taste.

Health Benefits 

Malabar Cucumber contain vitamin A, vitamin C, and vitamin E. They also contain antioxidants and minerals such as magnesium, phosphorous, and potassium.

Usage

Malabar Cucumbers is rarely eaten raw and are best suited for boiling, stir-frying, or pickling. They are commonly sliced and boiled in sambar, which are lentil-based stews of southern India and are sliced and added to curries or stir-fries. They are also diced in chutneys, mixed with salt, water, and spices to create pickles, or grated into dosas. Malabar Cucumber pair well with tamarind, garlic, onions, chiles, and coconut.

Storage

Malabar Cucumber will keep for a couple of weeks, depending on maturity, when stored in a perforated bag in the refrigerator.