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Lemon Cucumbers are lemon-shaped cucumbers with a yellow skin.
They have very crunchy flesh and are very juicy, particularly in the centre.
Despite their name and looks, they have no lemon flavour. The flavour is very mild and almost sweet.
People debate when to harvest them. Some say they are best harvested when 2 inches (5 cm) wide, about the size of an egg. At this size, the skin and seeds are edible. Others prefer them when they are fully ripe, about the size of a tennis ball (3 inches / 7 1/2 cm.) The skin has a bit more toughness to it, and is a deeper yellow. The darker yellow the skin, the older they are, and the larger the seeds inside.
The plant can be trained to grow on a trellis.
60 to 75 days from seed.
Cooking Tips
Lemon Cucumbers can be eaten sliced in salads or on their own, pickled or eaten out of hand like a fruit. They can also be stuffed.
Storage
Lemon Cucumbers have a poor shelf life. After they're ripe and picked, they last only about two days before they start to shrivel.
History
Introduced into America in 1894 by the Crosman Seed Company, possibly from Russia.
Also called:  Apple Cucumbers
Other entries for Cucumbers
Armenian Cucumbers, Cucumbers, Japanese Cucumbers, Kidma Cucumbers, Kirby Cucumbers, Lemon Cucumber, Pickling Cucumbers, Russian Cucumbers
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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