by Chef Justin Timineri Florida's Culinary Ambassador

With a burst of sunshine in every slice, the flavor of Florida cucumbers is delicate, bright and sweet—almost melon-y. Beneath the thin, tender skin, the flesh is juicy and cool. The expression “cool as a cucumber” is a cliché that is soundly rooted in fact. On a hot day, the temperature inside a cucumber can be up to 20 degrees cooler than the air outside.

Florida ranks second nationally in the production of cucumbers for the fresh market and third in the production of cucumbers for pickling and processing. Most of Florida’s cucumber farms can be found in the central west and southern portions of the state, specifically in Manatee, Hillsborough, Hardee, Hendry, Collier, Dade and Palm Beach counties.

Cucumbers are 95 percent water, which makes them very low in calories. In fact, there are just eight calories in a half-cup serving. They are free of fat, cholesterol and sodium, and are a source of vitamins A and C and potassium. To get the maximum health benefits out of cucumbers, don’t peel them (make sure they haven’t been waxed). The colorful skin contains most of the nutrients.

When shopping, look for firm, dark green cucumbers with no soft spots, bruises or yellowing. Avoid cucumbers that bulge in the middle, since they are likely to be bland and watery, with lots of big seeds. Also avoid cucumbers with withered tips. Instead, choose cucumbers with firm, rounded ends.

For best results, store cucumbers unwashed and uncut in the refrigerator crisper. Waxed cucumbers will keep for up to a week. Unwaxed cucumbers should be wrapped tightly in plastic to prevent dehydration. Even when carefully wrapped, the shelf life of unwaxed cucumbers is short, only about two or three days. Unfortunately, freezing won’t help cucumbers last longer—it will just make them mushy.

Before eating or preparing cucumbers, scrub them thoroughly. The seeds are usually small, soft and inoffensive, but removing them is easy to do. Simply cut the cucumber in half lengthwise and scrape out the seeds with the tip of a spoon.

CUCUMBER, MANGO AND WILD SHRIMP SALAD

4 large Florida cucumbers, peeled and cut into 1/2-inch cubes
1 large Florida mango, peeled, pitted and cut into 1/2-inch cubes
1 lb. medium Florida shrimp, cooked
3 Tbsp. rice wine vinegar
3 Tbsp. Florida sugar
6 Tbsp. French-style Dijon mustard
6 Tbsp. mayonnaise
3 Tbsp. chopped fresh dill
Florida hot pepper sauce
10 lettuce leaves

Mix vinegar and sugar in small bowl until sugar completely dissolves. Add mustard and mayonnaise. Cover and chill. Combine cucumbers, mango, shrimp and dill in large bowl. Toss with dressing to lightly coat, and season with salt and hot sauce. Arrange two lettuce leaves on each plate. Top with shrimp salad. Garnish and serve.

CUCUMBER SALSA

2 cups Florida cucumber, finely chopped, seeded and peeled
1 cup Florida radishes, chopped
1⁄3 cup Florida cilantro, chopped
11⁄2 Tbsp. rice wine vinegar
1 Tbsp. sugar

Mix all ingredients in medium bowl. Season with salt and pepper, to taste.

CUCUMBER, TOMATO AND RADISH SALAD WITH CITRUS DRESSING

2 Florida tomatoes,
seeded and finely chopped
2 Florida cucumbers, peeled,
seeded and finely chopped
3⁄4 lb. Florida radishes,
trimmed and finely chopped
2 Tbsp. fresh Florida lemon juice
2 Tbsp. fresh lime juice
1 Florida garlic clove, mashed to a
paste with 1⁄4 teaspoon salt
1⁄4 cup virgin olive oil
1⁄3 cup Florida cilantro, finely chopped,
or to taste
6 scallions, sliced thin

In a large bowl whisk together the juices and garlic paste, add the oil in a steady stream, and whisk the dressing until it is emulsified. Whisk in the chopped cilantro and salt and pepper to taste. Add the tomatoes, cucumbers, radishes and scallions, toss the salad to combine it well, and garnish the dish with the leftover cilantro sprigs.