Island Fresh Cucumbers

Island Fresh Cucumber Information

• Information from aboutproduce.com
• Hawaii Farm Bureau Federation
  Mr. Alan Takemoto, Executive Director
  2343 Rose Street
  Honolulu HI 96819
  Phone: (808) 848-2074, Fax (808) 848-1921
  Email: hfbf@hfbf.org
  Website: www.hfbf.org

Island Fresh Cucumber Availability

*'X' indicates cucumber is available

Island Fresh Cucumber Recipes (return to Recipe Index)

• Cucumber Dip
• Cucumber Namasu
• Cucumber Sandwich
• Cucumber & Shiso Namasu
• Cucumber, Tofu & Kidney Beans Salad
• Island Fresh Stuffed Cucumbers
• Pickled Cucumbers (Ko-Ko)
• Pickling Cucumbers
• Swedish Cucumber Salad

8 oz. Island Fresh Japanese cucumbers
1 med. Carrot, shredded
¼ cup Sour Cream
¼ cup Mayonnaise
1 tablespoon Island Fresh Parsley, minced 

Shred cucumbers; press excess liquid through a strainer.  Combine with remaining ingredients.  Chill and serve with raw fresh vegetables.

Yield: 4-6 servings

3 cups Island Fresh Cucumbers, sliced thin
1 teaspoon minced Island Fresh Ginger Root
2 tablespoons Sugar
½ cup White Vinegar
½ teaspoon Salt

Cucumber should be peeled only partially.  Add salt to sliced cucumbers and let them stand, covered, 15 minutes.  Press excess liquid from cucumbers; then place cucumbers in prepared sauce.

1 Island Fresh Cucumber, sliced 1/8-inch thick
3 oz. Cream Cheese, softened
1 tablespoon Onion Juice
1-2 tablespoons Mayonnaise
6 slices Sandwich bread, frozen
1 dash Hot Pepper Sauce 

Remove crust from bread and cut diagonally, forming triangles.  Set aside.  Combine cream cheese, onion juice, and hot pepper sauce.  Add mayonnaise to get spreadable consistency.  Make sandwiches using cream cheese mixture as a spread and cucumber for filling. 

Yield: 12 petite sandwiches

2 Island Fresh Cucumbers, seeded and sliced thin
3-5 Green Beef Steak leaves (Shiso), chopped
½ cup Japanese Vinegar
2 tablespoons Sugar
½ tablespoon Mirin
¼ cup Octopus (cooked), Abalone, or Clams (canned), sliced

Combine vinegar, sugar and mirin together.  Pour cucumber, shiso, and octopus, abalone or clams.  Refrigerate for 1 hour and serve.

1 block Island Fresh Firm Tofu, cub and drain
1 can Kidney Beans, rinse and drain
2 Island Fresh Japanese Cucumber, sliced
½ or 1 Island Fresh Maui Onion, sliced
2 stalks Island Fresh Green Onion, sliced 

Sauce:
½ cup Sugar
½ cup Shoyu
½ cup Vinegar
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Chili Pepper
1 teaspoon Sesame Seed Oil
2 cloves Garlic, minced 

Mix sauce and add rest of the ingredients in a bowl.  Store in container and refrigerate.

6 medium Island Fresh Cucumbers
1 can (6½ oz.) Tuna, cut bit-size
¼ cup Sweet Pickles, chopped
1 tablespoon Lemon Juice
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Island Fresh Onions, chopped
¼ cup Olives, chopped
1/3 cup Mayonnaise

Cut cucumbers in half lengthwise.  Scoop out centers and chop coarsely.  Combine tuna, cucumber centers and remaining ingredients.  Toss lightly.  Fill cucumbers with this mixture.  Chill. Serve on a lettuce-lined serving dish. 

Variations: Crab, chicken ham or kamaboko may be substituted.

Pickled Cucumber (Ko-Ko) (return to top) (printable version)

1/3 cup Sugar
1/3 cup Vinegar
3 Chili Peppers
¾ cup Shoyu
1 teaspoon Monosodium Glutamate
7 Dried Shrimp, chopped
2-3 lbs. Cucumbers (Japanese type, long cucumbers)

Slice the cucumbers to bite-sized pieces.  Mix all other ingredients and add to the cucumbers.  Refrigerate and let it stand for a few days.

Yield: 25 servings

6 Island Fresh Cucumbers
1/8 cup Salt
2 tablespoons Hawaiian Salt
2 cups Sugar
½ cup Rice Vinegar
½ teaspoon Hondashi (optional)
2-3 Chili Peppers, chopped, to taste (optional)

Wash cucumbers, score with fork and sprinkle with salt.  Cut cucumbers into 1-1½-inch length.  Heat remaining ingredients with Hawaiian salt, sugar, vinegar, and hondashi until melted, then pour over cucumbers.  Leave overnight.  Pack in jars and refrigerate.

2 Island Fresh Cucumbers, sliced 1/8-inch thick
1 teaspoon Dry Mustard
1 tablespoon Water
1 teaspoon Island Fresh Onion, chopped fine
1 teaspoon Island Fresh Dill Weed
1 tablespoon Vinegar
½ cup Low-fat Plain Yogurt 

Combine mustard and water and let stand for 10 minutes.  Add onion, dill, vinegar and yogurt.  Pour over cucumber slices, toss lightly and serve. 

Alternatives: Sauce can also be used with fish or as a dip for vegetable platters.

Yield: 4 servings