The “Maroon Cucumber” (Cucumis anguria) is an exotic relative of the common cucumber, often known as the West Indian Gherkin or Maxixe.
While they look like small, spiky watermelons or oversized gooseberries, they taste like a slightly tangy common cucumber. Because of their firmer texture, they are unique in that they can be eaten raw or cooked like a zucchini.
The Essential Identification “Shouldn’t”
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Don’t eat them when they turn yellow: Just like the puffball mushrooms we discussed, Maroon Cucumbers are best when they are firm and bright green. Once they turn yellow, they become extremely bitter and the seeds get hard and woody.
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Don’t worry about the spines: The “hairs” or spines on the outside look intimidating, but on a young Maroon Cucumber, they are soft and edible. If they feel a bit prickly, you can rub them off with a kitchen towel or peel the skin.
Recipe 1: Brazilian Maxixe Stew (Cozido)
In Brazil, these are a staple ingredient in hearty meat and vegetable stews.
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Prep: Wash the cucumbers and scrape off the soft spines with a knife. Cut them in half or quarters.
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The Sauté: Sauté diced onions, garlic, and bell peppers in olive oil.
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The Simmer: Add the cucumbers to a pot with beef or chicken broth, diced tomatoes, and a pinch of cumin.
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Finish: Simmer for 15–20 minutes until the cucumber is tender (it will have a texture similar to a cooked zucchini but with a cleaner, “greener” taste). Serve over white rice.
Recipe 2: West Indian “Chow” (Pickled Salad)
This is a popular way to eat them in the Caribbean. It’s refreshing, spicy, and crunchy.
| Ingredient | Amount |
| Maroon Cucumbers | 1 lb (scraped and sliced into rounds) |
| Garlic | 2 cloves, minced |
| Cilantro/Shado Beni | 1 handful, chopped |
| Lime Juice | From 1 large lime |
| Scotch Bonnet Pepper | A sliver (to taste) |
| Salt/Black Pepper | To taste |
Instructions: Toss all ingredients in a bowl and let it marinate in the fridge for at least 30 minutes. The acidity of the lime juice “cooks” the cucumber slightly while keeping that famous crunch.
Recipe 3: The Quick Sauté (The Zucchini Method)
If you have just a few, treat them like summer squash.
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Slice them into 1/4 inch rounds.
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Sauté in butter or olive oil over medium-high heat for 3–5 minutes.
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Add a splash of soy sauce or a sprinkle of sea salt and dill at the very end.
Would you like me to find a specific source for seeds or a growing guide if you’re planning on planting these in your garden this season?
