Lemon cucumbers are also called apple cucumbers. Cucumber varieties may be classified as slicers, picklers, gherkins or burpless.

The lemon cucumber is a spherical, oval-shaped broad fruit that grows two to three inches in length. Changing color as it matures, its early, lemon-yellow color turns a golden yellow as it ripens. The mild, pleasant taste is complemented by a cool, crisp texture. Resembling a lemon in appearance, the flavor is more delicately sweet and less acidic than the common green cucumber. Similar to a kiwi, lemon cucumber skin has tiny bristles that are edible but may be easily removed.

Serving Ideas

Lemon cucumbers are most often used in raw preparations but may also be cooked or pickled. Use in fresh green salads, or juice into cocktails, agua frescas and smoothies. Pair with tomatoes, summer squash, carrots, other cucumber varieties, fresh herbs and cheeses, citrus, olives, vinegar. Rinse thoroughly and seed if desired. Rub with a dry kitchen towel to remove bristles.

Geography/History

The term "burpless" has evolved into a generic classification for cucumbers that are specially bred to produce a thin skin, be virtually seedless and have no bitter taste.

Seasons/Availability

Lemon cucumbers are available in summer. Look for lemon cucumbers at your local farmers markets.