“The Armenian cucumber has a bit of an identity crisis.
Botanically, it’s considered a melon, with seeds and a mushy center that resembles a cantaloupe and a raw aftertaste akin to watermelon rind. Gardening enthusiasts like to compare it to zucchini. But if it’s picked at the proper time, it has the crispiness and flavor profile of a garden fresh conventional cucumber, so that won out in the naming convention.” https://www.mysanantonio.com/food/recipes-cooking/article/Armenian-cucumbers-stand-out-for-size-and-11949986.php



I thought that I had allowed the fruit to zoom past right size for picking but apparently that is not true. Up to about 18 inches long they mimic an English cuke in flavor. The really big ones apparently become sweeter and more melon like in flavor. I suspect the larger and sweeter ones may caramelize while grilling adding even more flavors. I will have to report back with results in the near future.

Grilled Armenian cucumber…….I am happy to report that it turned out well. Next time I will season it a little spicier but one thing I really liked is that it retained it’s crunch after grilling. I like grilled zucchini but it zooms past retaining it’s crunch far too fast while grilling…..mush! “While the grill is heating up, slice the cucumber into 1½ to 2-inch chunks and lightly coat both sides with olive oil and sprinkle each side with Spice Rub to taste. Place the chunks on the side of the grill opposite of the coals, and cook for 15 minutes with the lid on the grill closed, flipping once midway through. Move the chunks over to the area directly above the coals. Sear for 2 minutes per side and transfer to a plate and enjoy.”

TTFN
Bishop
Goo Friend….. there is story there somewhere in my archives. https://bishopsbackyardfarm.com/2016/04/
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