Olive cucumber

A climber or creeper with ornamental leaves that resemble maple leaves. The small yellow flowers have a delightful fragrance; first, an abundance of male flowers appear, and then horn-shaped fruits develop in the axils of the female flowers. They are ready for harvesting when 3-5 cm long. They can be pickled in the same way as gherkins or eaten raw in salads. Sometimes they are smooth, sometimes (softly) spined. This Peruvian wonder lowers cholesterol. In Peru, the fruits are also harvested larger, 10-30 cm, and are then mainly used for stuffing, which gave rise to the Spanish name Pepino de Rellenar (Stuffing Cucumber).
Bitter-free, long, green, prolific. Tolerates nocturnal cooling well. The true professionally grown cucumber.

GENERAL INTRODUCTION TO CUCUMBERS:
Cucumbers that produce long vines can be pruned regularly. For outdoor cultivation (depending on the variety), a reasonable summer is needed, and all varieties grow well in a greenhouse. Sometimes it is advisable to let the plant grow outdoors if fruit set fails! Cucumbers are usually harvested unripe, unless the skin becomes particularly attractive when ripe. Unripe fruits are sliced and used raw in salads; ripe fruits can be scooped out like a melon. Many small cucumber-like fruits or (extremely) young harvested fruits are eaten as gherkins (pickled) or as a healthy snack with a drink or meal. Pay attention to the individual description of our species and varieties; some are purely ornamental and NOT edible!

Names:
Latin: Cyclanthera pedata
Dutch: Olijfkomkommer (Olive Cucumber)
Also known as: Kaywa, Korilla, Achocha, Inca Cucumber, Mexican Gherkin or Ancient Gherkin
English: Cucumber from Peru, Stuffing Cucumber, Slipper gourd, Lady's slipper, Sparrow Gourd