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.
You can order Watermelon Cucumbers from Melissa’s Produce, here.
These beautiful cuties are an excellent snack, a superb crunch in a salad, divine pickled in a jar — and perfect marinated in Ponzu! (Ponzu is a Japanese citrus based sauce or marinade — it’s deliciously sweet, sour, salty, and bitter all at once.)
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon Mirin (sweet rice wine)
- ¼ teaspoon sea salt
- 6-ounces Watermelon Cucumbers
- Pinch of dry chile flakes
- In a small mixing bowl, combine the lime juice, soy sauce, vinegar, Mirin and salt.
- Slice the Watermelon Cumbers in half, lengthwise, and add them to the bowl.
- Mix the cucumbers to be sure they are all well coated, cover the bowl with plastic wrap, and let them marinate for at least 30 minutes, and up to an hour.
- Sprinkle with chile flakes when you're ready to serve.
This is not a sponsored post. Melissa’s Produce sent me Watermelon Cucumbers for recipe testing – all opinions are my own. I only promote, create recipes with, and write about products I love.