West India Burr Gherkin heirloom cucumber

'West Indian Gherkin' A delicious (and healthy!) snack. Originating in Africa, this fruit arrived in Jamaica in the 17th century and from there found its way across North and South America. The young fruits are delightfully fresh and sweet and have been used for centuries as a 'quencher' after a bite of pepper. The plants yield an enormous harvest. Ripe fruits are 5 cm, round to oval, full of soft spines. At this stage, they are particularly ornamental; in Brazil, ripe fruits are an ingredient in maxixada soup.

GENERAL INTRODUCTION CUCUMBERS:
Cucumbers, which produce long vines, may be pruned regularly. For outdoor cultivation, a reasonable summer is needed (depending on the variety), and all varieties grow well in a greenhouse. Sometimes it is advisable to let the plant grow outside if fruit set fails! Cucumbers are usually harvested unripe, unless the skin becomes particularly beautiful when ripe. Unripe fruits are sliced and used raw in salads, while 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 descriptions of our species and varieties; some are purely ornamental and NOT edible!

Names:
Latin: Cucumis anguria
Dutch: Oeraugurkje
Also known as: Surinamese Wild Gherkin, Spiny Gherkin, Maxixe, Dadunga, Cohombro
English: Cucumber