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.

By: Choy

Choy — Fri, 28 Jul 2006 03:15:11 +0000

just tried your cucumber with visayan vinaigrette, mm. it makes for spectacular pulutan! whether imbibing beer or scotch, it was a perfect and refreshing partner to the libation of choice at a recent birthday bash.

but then again, by around 2 a.m. a couple of the more alchohol-affected guests tried out the cucumber’s efficacy against eyebags, and while some thought it hilarious, it was really kinda messy.

so be careful when serving with drinks…and drunks.

By: goodtimer

goodtimer — Thu, 27 Jul 2006 03:59:42 +0000

In our family, this type of cucumber is cooked as “ulam” (the green ones are the type used for “ensalada” or for pickling). Skinned, seeded and sliced a bit thick diagonally, it is sauteed in garlic, onions, some ripe tomatoes, ground pork and shrimps with patis. Once cooked, add a mean dash of black pepper. Yes, it’s cooked like upo but tastes better than upo.

By: linda

linda — Thu, 27 Jul 2006 01:31:03 +0000

Try peeled thinly sliced cukes,season with freshly ground pepper,salt to taste and a little sugar and place on buttered fresh bread and voila! you now have British royalty cuisine!

By: NYCMama

NYCMama — Wed, 26 Jul 2006 17:50:15 +0000

I once tasted this at a spa: they simply sliced cucumbers, and let several slices float on top of a pitcher of water, no ice. The water takes on the fresh taste of the cukes! Perfect for a hot day, serve on ice!

By: Corrine

Corrine — Wed, 26 Jul 2006 17:01:00 +0000

Interesting what one can do with this cucumber. I made greek salad out of it. You can even juice it and mix with other fresh fruit juices