Comments on: “Albino” Cucumbers…

By: Marketman

Marketman — Sat, 29 Jul 2006 05:20:49 +0000

Gosh a lot of these suggestions I would never have thought of…will have to try them out…many, many thanks for the different ways to use these cool cucumbers!

By: Bubut

Bubut — Sat, 29 Jul 2006 03:23:33 +0000

you can cut it in cubes, remove the seeds and add shelled shrimp and mayonnaise…add salt and pepper. Good refreshing salad.

By: kulasa

kulasa — Fri, 28 Jul 2006 23:33:49 +0000

Thanks Maricel. I’ve tasted this pipino drink before and tried to duplicate it. They told me it was cucumber and coconut. Tried doing it but I used the green cucumber (yuk!). It didn’t have much of the fruits, just the fresh piniping.

By: Maricel

Maricel — Fri, 28 Jul 2006 05:12:52 +0000

We also know this as “native” pipino. This can be cut into strings using the melon stringer and mixed into guinataang sariwa. Guinataang Sariwa is sweetened fresh coconut milk mixed with sliced boiled saba bananas, cubed boiled rootcrops (ube, kamote, kamoteng kahoy, tugi, tungo or what have you), sago, gelatin cubes, chico cubes, fresh and toasted pinipig served ice cold. This is usually served during the small barrio fiestas (actually another fiesta from the main one) known as Pasalamat (thanksgiving for a good harvest). A very refreshing dessert for the hot summer months.

By: connie

connie — Fri, 28 Jul 2006 04:12:55 +0000

Oh yeah, we have this kind of cucumber in abundance back home. My mom make cucumber salad with it as she calls it, just mixture of vinegar, brown sugar, salt and pepper. She does that with white raddish (labanos) too. The salad is usually eaten with longganisa when she’s out of homemade atchara.