Cucumber 1 article

Crisp, high-water flesh beneath an edible peel makes cucumber a refreshing Cucumis sativus gourd used mostly raw. Slicing, English, Persian, and pickling cucumbers differ in size, skin, and seediness, but all are usually eaten fresh as spears, sandwich slices, salads, or components of yogurt sauces; pickling types are also preserved in brine. Its cool, watery crunch and mostly raw use distinguish cucumber from zucchini, despite their similar elongated shape.