Tired of boring old green cucumbers? Then why not mix up your salad drawer with some striking white cucumbers or 'White Wonders' instead and add a talking point to your summer salads.
Green cucumber vs white cucumber
When choosing between a standard green cucumber and an ivory white cucumber the difference can seem to be only skin deep.
Some fans report that small white cucumbers can taste sweeter, while others report a more sour or bitter flavour when it comes to the larger white cucumbers.
But as with all fruit and vegetables, it's always best to try before cooking, to balance any acidity or bitterness.
What are the nutritional benefits of eating white cucumbers?
White cucumbers have many antioxidant and anti-inflammatory properties and are rich in vitamins B and C. Just a single cup of white cucumbers can give you up to 20% of your daily recommended amount of Vitamin K. They also contain minerals such as potassium, magnesium, phosphorus and copper. The high water and low-calorie content of white cucumbers makes them ideal for a low-fat diet.
White cucumber varieties
There are several varieties of white cucumber, varying in size and sweetness.
White Wonder - otherwise known as Albino, Ivory King, Jack Frost, Landreths White Slicing or the long white is an heirloom variety introduced in 1893. It's known for its clean, cool taste and crunchy texture. Ideal for slicing into salads or pickling.
Crystal Apple - a rotund cucumber from New Zealand, that looks more like an apple. They’re white-skinned with just the faintest hue of green.
Salt And Pepper - pale yellow, almost white with translucent seeds and a crisp, mild flavour.
Himangi - creamy white, cylindrical, crispy and tasty.
White Angel - crisp and delicate flavour with tender less-bitter skin.
Snow Leopard - good fresh or salted.
Snow White - popular and easy to grow in greenhouses. Thin skin and small seeds.
The Bride - more demanding to grow, but delivers excellent flavour.
Bidigo-Lungo - great for use in salads as well as eating fresh.
White cucumber recipes
White Wonder cucumbers are perfect sliced up in simple salads, pickled, marinated or simply eaten whole and raw.
White cucumber salad recipe
Ingredients:
- White cucumbers - sliced
- Onion - sliced
- Sea salt
- White balsamic vinegar
- White pepper
- Water
Method:
Mix the sliced cucumbers, onion, and salt in a large mixing bowl.
In another bowl, mix the vinegar, white pepper, and water together.
Add the liquid mixture to the cucumbers and toss together.
Cover and refrigerate for 1 hour.
White cucumber gazpacho recipe
If summer says chilled soup to you, you can always try this recipe for white cucumber gazpacho, making a change from the traditional tomato.
Ingredients:
- White cucumbers
- Garlic
- Sweet onion
- chicken broth
- plain yoghurt
- lemon juice
- salt and white pepper to taste
Method:
- Dice peeled cucumber, a garlic clove and a handful of sweet onion.
- Blend with chicken stock until smooth and thick.
- Place blended ingredients in a large bowl and add yoghurt, more chicken stock, lemon juice, salt, and pepper and combine until well-blended and desired thickness.
- Season to taste.
- Cover and chill for several hours before serving cold.
If you enjoy Japanese flavours try this sunomo salad with cucumber, ginger rice wine vinegar, salt and sugar. Another great way to celebrate this ghostly beauty.
There’s so much to learn about Japanese food. Natto, or fermented soybeans, are a kind of superfood that’s extremely popular in Japan but little known outside the island nation. Find out more about natto, which literally means 'to offer beans' here. You can’t get more Japanese than sesame-coated seared tuna sashimi. Try this easy recipe served with carrot ribbons and wide noodles. It may not be the first thing that springs to mind, but bread is extremely popular in Japan, particularly a kind of white milk bread known as shokupan. Perfect at breakfast, it also makes a great snack throughout the day or a side dish to soak up soup or ramen.
