Cucamelons, also known as Mexican Sour Gherkins, are small, cucumber-like fruits with a tangy flavor reminiscent of cucumbers and citrus. They are often used in salads, pickles, or eaten fresh as a snack. With their unique taste and appearance, they add a fun and flavorful twist to any dish.
Cucamelon thrives when grown alongside beans, dill, tomatoes , radish, onions, peas, and corn
Pest
Aphids, snails, mites, cutworm, flea beetles, slugs, and thrips
Watering
Cucamelons thrive in well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging and root rot.
Harvesting
When harvesting cucamelons, check for firmness and a bright, vibrant color. Twist or snip the cucamelons from the vine, being careful not to damage the plant. Harvest regularly to encourage continuous production. Cucamelons can be stored in the refrigerator for up to two weeks.
Culinary/ Uses
Cucamelons, are small, cucumber-like fruits with a unique taste. They can be eaten fresh as a snack, pickled for salads or charcuterie boards, added to salads for crunch, used in salsas or relishes, or as a garnish for cocktails or appetizers. Their versatility makes them a delightful addition to various dishes, offering both flavor and texture.
