These grow wild here in south Texas. We like to cook them in salsas, stewed beef and eat them raw with lime juice and chili powder. They are really good to eat.
In Puerto Rico they eat it with salt cod fish my mom use to scrap the spikes of and cook them together with the cod fish it was delicious it use to grow in the mountains
I also bought cucamelon seeds and ended up with these west Indian burr gherkins. I was so confused but just solved the mystery of what was actually growing and found your video! Thanks 🌱✨
These are really good. You do not need to peel them. You can eat them as is or pickle them or have in salads. The spines are soft and they are not an issue. They do have a good flavor. But it needs to be hot outside to grow they like heat.
That is also how they are prepared in the Dominican Republic: squeeze the seeds out first, then cook with garlic, onions, tomato, cilantro, etc. Some people use a lemon squeezer to crush them first. I am looking to grow them this Summer.
For every litre of water add 2 tbsp sea salt and tsp sugar, then marinate for 24 hrs. Place them in large glass jar with lid. Or just eat like they are
These grow wild here in south Texas. We like to cook them in salsas, stewed beef and eat them raw with lime juice and chili powder. They are really good to eat.
In Puerto Rico they eat it with salt cod fish my mom use to scrap the spikes of and cook them together with the cod fish it was delicious it use to grow in the mountains
I also bought cucamelon seeds and ended up with these west Indian burr gherkins. I was so confused but just solved the mystery of what was actually growing and found your video! Thanks 🌱✨
You’re welcome! They’re tasty 😋☺️
I got Mexican sour ones growing now. And just ordered west Indian ones never had any of these before can't wait to try them thanks
Nice and you’re welcome!
These are really good. You do not need to peel them. You can eat them as is or pickle them or have in salads. The spines are soft and they are not an issue. They do have a good flavor. But it needs to be hot outside to grow they like heat.
Thank you Jeffey for the info and for stopping by! Misilla
I have never heard of those, but they look awesome! And the sound very crunchy and tasty 😋
They are yummy! Thank you!
I just got some of these seeds for Christmas! Thanks for making a video about them.
You’re welcome and thank you for watching!
looks very interesting sounds like something I could grow in my garden next year I well have to think about that
They sure are neat! Thank you for stopping by!
Hi there.
Good information.
Keep on growing.
Have a good day.
🤓👍👍😁😎😉🙄
love your content!! thanks for the inspiration!
Thank you very much, I'm glad you enjoy the videos. Greetings from WA state, Pacific NW! Have a great day! Misilla
I'm in florida I have one so far
Nice!
Interesting. I have never grown this yet.
They are definitely unique!
Very interesting !!
Thank you my friend, they sure are! :)
They not closly related to cucamelon melothria scabra this is cucumis anguria. It is as close as a watermelon or a achoca to a cucumber.
I always wanted to grow those
Hi, you can try next season, it might be too late now. They sure are a neat cucumber to have in the garden. Thanks for watching! Misilla
Love cucamelons, but growing these for the 1st time this year! I love finding varities that Thimas Jefferson grew for our own colonial garden.
My seedling is off to a slow start. Did yours grow slowly too?
We don’t eat the seeds, we squeeze them out, when they are cooked they are really delicious.
Thank you for sharing!
That is also how they are prepared in the Dominican Republic: squeeze the seeds out first, then cook with garlic, onions, tomato, cilantro, etc. Some people use a lemon squeezer to crush them first.
I am looking to grow them this Summer.
Hi. I have a plant and it has fruits in it. I would like to know how will I know when it is ready to pick. Can someone please tell me.
Hi hope you had a good harvest. I picked them when they are still green and about 2 inches long.
@@LearnToGrow1 thank you.
👍👍🐓👍👍 so nice
Thank you for stopping by!
Xwhat is the name of the 2 flowers you used here ?
Looks like nasturtium and borage
I don't have to idea 👀🤔👍👍
Pretty neat cucumber isn't it? Thanks for watching my friend! Misilla
I wonder how they would be pickled.
Me too, but I don't think I have enough to pickle, but they are great raw. Thanks for watching! Misilla
For every litre of water add 2 tbsp sea salt and tsp sugar, then marinate for 24 hrs. Place them in large glass jar with lid. Or just eat like they are
@@LearnToGrow1 did you end up pealing them every time? Have you tried NOT pealing first?
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