How to Pick Nutritional Cucumbers

Cucumbers can be found year-round at your local grocery store, and they're a delightfully crisp way to eat healthy. Cucumbers can be added to salads or cooked lightly to add nutrition and flavor to fish dishes or kabobs. To make the most of your recipes, pick a cucumber with the maximum freshness.

Difficulty: Easy

Instructions

1. Choose cucumbers that are firm from tip to tip. Squeeze gently from one tip to another to see if the cucumber is soft before using it for recipes.

2. Look for a dark green color without spots or blemishes for your recipes. You'll want an even color throughout the cucumber.

3. Find a small cucumber. Generally, the smaller cucumbers taste better and are crunchier in recipes.

4. Make sure that the cucumbers are stored in a refrigerated section of the store so that they stay fresh.

5. Eat the skin of the cucumber. This is where most of the cucumber's nutrients are stored. Choose an unwaxed cucumber though, if you're planning to eat the skin or if your recipes require it.

Tips & Warnings

• Use cucumbers within 2 to 5 days to ensure the maximum quality and nutrition. Store partially used cucumbers by wrapping them tightly or storing them in an airtight container. Always refrigerate your cucumbers.
• Avoid shriveled or yellow cucumbers. Shrilled ends are a sign that the cucumber has begun to decay while yellow skin means that the cucumber is too ripe, and will have a bitter taste.
• Don't buy cucumbers stored on ice, as this makes cucumbers mushy and spotty inside.

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