Don’t underestimate the cool crunch  of cucumber on a  sweltering day! Whether it’s in your drink, sandwich or salad, you’ll be grateful for this unsung summer hero. 

Cucumbers come in all shapes and sizes, each offering different ways of making food magic. The most common cucumber we see in our local stores is the English cucumber: smooth and long with a deep green colour.   

Slice, chop, peel, blitz or chomp on these for a burst of freshness. To test for quality, gently squeeze the ends, as these are the first to start breaking down. If the cucumber has shrunk within the plastic and is leaking water, then best to pick a different option.   

You’re looking for a firm cucumber flush against the packaging, with no skin dimpling, weeping or soft bruising.  

Cucumber granita 

Makes 6 cups • Total time 20 minutes, plus freezing

Ingredients 

¼ cup castor sugar 
1 cup boiling water 
1 ½ large cucumbers, chopped + extra slices for serving 
2 limes or 1 lemon, zested and juiced 
1 Tbsp freshly grated ginger 
1 green apple, sliced 
1 punnet (20g) fresh mint, leaves picked   

Method 

1. Add sugar to boiling water and stir to dissolve. 
2. Place remaining ingredients into a food processor, then add the sugar solution. 
3. Blend for 20-30 seconds until combined and smooth. 
4. Pour mixture into a shallow tray or container. Use a few if necessary – the liquid should be in a thin layer. 
5. Freeze mixture for 2-3 hours. Use a fork to scrape every 20 minutes to create the fine ice crystals. Serve in glasses with slices of cucumber. 

Foodie fact 
In Italy, a granita is mainly used as a palate cleanser between courses. It also makes a refreshing dessert. Its flaky ice crystals are super refreshing and can also be made with citrus, berry purée or watermelon.  

Quick cucumber kimchi 

Makes 2 cups • Total time 20 minutes, plus marination

Ingredients 

1 large cucumber, cut into spears 
1 Tbsp salt  

For the kimchi paste

1 sachet (50g) red curry paste 
3 Tbsp white grape vinegar 
1 clove garlic, grated 
1 lime, zested 
2 Tbsp vegetable oil 
1 Tbsp sugar 
1 tsp fish or soy sauce 
2 tsp white sesame seeds (optional)  

Method 

1. Toss together cucumber and salt in a bowl. Set aside for 30 minutes to draw out excess moisture. 
2. Rinse cucumber thoroughly and drain of excess liquid. 
3. Combine paste ingredients in a jar, add cucumber and seal. 
4. Shake jar to combine and refrigerate overnight or serve immediately garnished with sesame seeds. 

Foodie fact 
Kimchi is a spicy, aromatic Korean dish made of salted and fermented veggies. It’s traditionally used as a condiment or ingredient, rather than a side dish.  

Also read: Seeded hake with cucumber salad

Cucumber and pawpaw salsa 

Serves 4 as a side • Total time 20 minutes

 

Ingredients 

½ large cucumber, sliced into discs and half moons 
1 pawpaw, sliced into small cubes 
1 disc feta, crumbled (about 50g) 
½ lemon, juiced and zested 
Milled black pepper 
Olive oil, to drizzle   

To serve

1 packet nacho chips (optional) 

Method 

1. Toss cucumber, pawpaw and feta together in a large bowl. 
2. Stir through the lemon and black pepper and finish with a generous drizzle of olive oil. 
3. Toss salad together again and divide into three dip bowls. 
4. Serve as a salsa with nacho chips or as a side with one of our Mozambican piri-piri chicken 

Did you know? 

The Persian cucumber, also called a Mediterranean cucumber in our local stores, is a miniature version of the large English cucumber first developed in what is now known as Iran. Persian cucumbers have a lower water content than English cucumbers, but still provide the same health benefits.  

Gherkins are cucumbers, too! Smaller than the Persian cucumber, they are dotted with lots of bumps, and have a slight curve. They’re perfect for pickling and can be found ready-made in stores. Gherkins have a softer bite, with a deliciously tangy fermented flavour.  

Cucumbers are 96% water, so they’re naturally very hydrating. They also produce a good amount of potassium, which helps the body balance fluids, vitamin K (which keeps our bones healthy) and of course fibre to keep bowel movements regular. Cucumbers also have a low GI, which means they don’t raise blood glucose levels.  

To prepare, thoroughly wash your cucumber, cut off one or both ends (depending on how much you’re using) and you’re ready. To store, cover cucumber in its plastic or place in a resealable bag to prevent it drying out.  

Cucumber goddess sandwich 

Serves 2 • Total time 15 minutes

 

Ingredients 

For the mayonnaise pesto

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced
Salt and milled black pepper  

Method 

1. Combine mayonnaise and pesto. 
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber, avocado, lettuce and herbs. 
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich. 

Chef’s Tip
Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.  

Words by: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons  

Also read: Refreshing cucumber and rosemary spritzers