One stellar representative of the Cucurbitaceae family (the family of gourds, squashes, cucumbers, melons, and watermelons that we introduced last week) is the humble cucumber, the second most consumed cucurbit after watermelon.

The largest producers of Cucumis sativis, or cuke (say it aloud and you’ll be part way to pronouncing cucurbits) are China, Turkey and Iran. Cucumbers, which originated in India 3500 years ago and were probably domesticated in Asia, are a refreshing treat on a hot summer day. Their characteristic aroma, with its hint of melon, is released when the flesh is cut into. They have a high water content, some vitamin A and C, provide fiber and are low in calories. Significantly, they are one of the vegetables the National Cancer Institute has identified as having cancer-protective properties. They are an excellent food to include as part of a healthy diet.

Commonly used for either slicing or pickling, the cucumber’s characteristics will speak to you about how to use them. Two slicing cucumbers available at the market now are the Armenian cucumber and the American cucumber.

The Armenian cucumber is actually a long and slender fruit (a melon of African origin) with very thin, light green skin that is bumpless. It is a superior slicing cucumber. The taste of an Armenian cucumber is mild, crisp, and never bitter. It does not need to be seeded since its seeds are small and soft. It is best eaten fresh, sliced and unpeeled, and should never be pickled. This gem of a fruit is normally very difficult to find; stop by the Tran Orchard Farms table to sample and buy it.

The American cucumber is readily available in U.S. grocery stores and markets since it was bred for a long shelf life to facilitate long distance distribution. It has a thick, dark green skin, tends to be rounded at the ends, and contains very well developed seeds. This vegetable is also good for slicing, but its large seeds should be scooped out and you may prefer to remove the peel to avoid the bitterness. American cucumbers have a slightly bitter taste that originates just under the skin and at the stem end where the flesh contains biochemical compounds called cucurbitacins that function as a defense against herbivores.

One colorful way to enjoy Armenian cucumbers is to combine them in a salad with purple jasmine rice. Cook a suitable amount of rice according to package directions. Remove from the heat and cool completely by spreading evenly in a lightly oiled four sided baking pan. Crush some toasted coriander seeds with a mortar and pestle, or carefully with the flat blade of a large knife. Combine the crushed coriander with chopped cucumber, sliced scallions, extra virgin olive oil, a pinch of grated lemon zest and a little fresh lemon juice. Add the cucumber mixture to the rice and serve at room temperature.

Look for cucurbits and other vegetables and fruits at the Harlingen Farmers Market every Saturday from 3 - 4:30 p.m., 712 N. 77 Sunshine Strip in the courtyard at El Mercado Mall.