West indian gherkin (Cucumis anguria)
Also known as: Gooseberry gourd, Bur cucumber, West indian gourd, Cackrey, Maroon cucumber
The West Indian gherkin (Cucumis anguria) has a botanical relationship with the common cucumber (Cucumis sativus) as they both belong to the Cucurbitaceae family. It thrives in subtropical and tropical regions and is cultivated similarly to the common cucumber.
However, the West Indian gherkin was introduced to various parts of the world and has become an invasive species in some areas, including parts of Australia and North America.
Uses of the West Indian gherkin include:
- Eating raw in salads.
- Cooking in various dishes.
- Pickling for a crunchy texture.
Its unique taste and versatility make it a valuable addition to many culinary traditions.
Attributes of West indian gherkin
Images of West indian gherkin
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