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Old cucumbers are large in size, roughly 6 to 8 inches long and yellow to golden-brown in color. The aged fruit has a tough, thick skin with pale green flesh. Old cucumbers are rather bitter or even bland, allowing for a variety of seasoning possibilities. The tough fibrous seeds should be removed before consumption.
Old or mature cucumbers are available during the mid-summer months into the winter if stored properly.
Old cucumbers are the mature fruit of a cucumber plant. These gourd-looking fruits are widely used in Southeast Asian cuisine, and hold a special place in Chinese herbology.
Old cucumbers are high in dietary fiber, calcium and iron. It contains Vitamins A, B6 and C, which are beneficial to health and wellness. Old cucumbers may also act as a diuretic.
Old cucumbers are most commonly used in Cantonese style soups. Cut an Old cucumber lengthwise, remove the seeds and discard. Make sure to leave the skin on, keeping the flesh from disintegrating in the broth. Slice each half into small slices or segments and add to a pork or chicken stock. Old cucumbers can be stored in the refrigerator for up to a month.
In Chinese, cucumbers are called ‘yellow gourds’ or ‘baby yellow gourds’ despite their green color. The name refers to the commonly used Old cucumber, which sheds its green color when it ages. In Chinese herbology, Old cucumbers are considered to have ‘yin’ properties or ‘cooling’ properties, versus the ‘yang’ or heating properties. Old cucumber is added to meals as a cooling ingredient during the time of year when it is hottest and the most humid. Old cucumbers are most commonly found in Southeast Asia and China.
Recipes that include Old Cucumbers. One is easiest, three is harder.
|Cooking Crave||(Non-Halal) Old Cucumber Soup|
|Red Cook||Old Cucumber and Pork Soup (老黃瓜豬骨湯)|