Although the entire cucumber is edible, seeds and all, there are many reasons why you may want to peel and seed this popular veggie. Here are a few:
What you’ll need:
- Leaving the seeds in may add too much moisture to recipes leading to soggy dishes.
- Certain recipes, like smooth white gazpacho soup, may call for removing the seeds and skin for texture purposes.
- Cucumbers that have grown too large may have larger, tougher seeds that are less pleasant to eat.
- The skin is more bitter than the flesh, so peeling may improve the flavor of dishes.
- Some people experience indigestion from eating cucumbers. Removing the peel and seeds may help minimize discomfort.
- Cutting board
- Vegetable Peeler
- Sharp knife
- First peel the skin from the cucumber in long thin strips using a vegetable peeler.
- Cut off the round caps at the ends of the cucumber, and slice the cucumber in half lengthwise.
- Use the teaspoon to scrape out the seeds in several gentle motions to prevent breaking the cucumber.
- Use the peeled and seeded cucumber as soon as possible. As soon as the skin is off, the cucumbers will begin to oxidize and turn soggy.
You can dice, grate or shred the cucumber once you have peeled and seeded it. In many dishes, such as salads and salsas, peeled and seeded cucumber is more refined and pleasant to eat.
Looking for cucumber recipes to try this technique with? Try these: