Ingredient Name: Old Cucumber
Chinese Name: 老黄瓜 (lǎo huáng guā)
What is this?
- A wildly cultivated plant in the gourd family
- Cylindrical and elongated body with tapered ends
- The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
- It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air
How do I prepare it?
- In soups, old cucumbers are washed and cut into large chucks
- Ensure to remove the interior seeds and do not remove the skin
Where can I buy this?
- In most asian supermarkets, you will find this unique type of cucumber
- In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
- Be sure to buy large, firm and heavy in weight cucumbers
What is the cost?
- Old cucumbers cost around $15-$20 HKD each
- Old cucumber is good for clearing heatiness and has a diuretic effect
- Extremely high in dietary fibre, Calcium and Iron
- It is also a good source of Vitamins A, B6 and C
- Old cucumbers are known to be a “cooling” food
- Women who are pregnant or menstruating should take caution when consuming this
- It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration
Hi there, is it really true that old cucumber soup is not suitable for pregnant mums? I just finished this soup for my daughter and come across your post.
Dear Ling, probably only in the first trimester as it’s “cooling”, but honestly, it’s mildly cooling, so should be OK. If you are worried, you can always pop in 2-3 slices of ginger to neutralize it. I wouldn’t worry too much though! Lisa