Bitter Cucumbers A Temporary Problem (2024)

FAQs

Bitter Cucumbers A Temporary Problem? ›

Symptoms: Cucumbers taste bitter. Corrective Action: This is a temporary problem caused by plant stress, for example, temperatures below 60°F or above 90°F, drought conditions, or poor plant nutrition.

Bitterness seems to vary with the type of cucumber grown.” Because of the potential for unpleasant side effects, I suggest not eating the rest of a cucumber (or any other member of the Cucurbit family) if the taste is bitter.

In most cases, cutting off the stem-end and removing the skin of bitter cucumbers will remove much of the bitterness. Some fruits will be bitter all the way through and should be discarded. Bitter cucumbers will not taste any better when pickled!

Cucurbitacins are highly oxygenated tetracyclic-triterpenes with strong taste and toxic effects.

Citrullus colocynthis, also known as bitter cucumber, is a fruit-bearing plant. Low doses of its seeds and fruit can reduce blood glucose levels. Higher doses are associated with side-effects like colonic inflammation and rectal bleeding.

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Another traditional way of dealing with this bitterness is by salting cucumber slices or chunks and letting them sit for about 10-15 minutes, this helps in absorbing the bitter compounds. Then rinse the cucumbers thoroughly under cold running water to remove the salt and enjoy.

The cucurbitacin in it may also cause indigestion and lead to bloating and flatulence and sometimes to diarrhea, nausea, and vomiting. Moreover, the cooling effects of cucumber could also worsen sinusitis. So, it is always better to eat this vegetable in moderation.

Once the milking was complete, I did a taste test. They were similar enough that I wondered if the small changes I could detect were in my head. Perhaps the milked cucumber was a touch sweeter? Then I tasted again and, no, they were identical.

Answer: The bitterness in cucumbers is produced by the compound cucurbitacin. Cucurbitacins are normally found in the leaves, stems, and roots of cucumber plants. The cucurbitacins spread from the vegetative parts of the plant into the cucumber fruit when plants are under stress.

Any yellow cucumber varieties listed above are specifically meant to be eaten when yellow and are perfectly edible. However, pickling or slicing cucumbers that are meant to be green are unpalatable if they've turned yellow. They tend to be pithy with large seeds and quite bitter.

How can I get the bitter taste out of cucumbers? ›

Expert Response. Libbie: Bitterness is usually concentrated under the skin and at the stem end. It isn't consistent from cucumber to cucumber from the same vine and isn't consistent throughout the flesh. So peeling the skin and the bitter stem end section should help.

To be safe, you should still check for signs of spoilage before eating. If it feels squishy rather than firm, it's bad, but if only one end is soft, you can cut that portion off and eat the firm end. If you see any mold growth on the skin, don't eat the cucumber.

That bitter flavor in wild cucurbits — the family that includes cucumber, pumpkin, melon, watermelon and squash — is due to compounds called cucurbitacins. The bitter taste protects wild plants against predators.

Bitter foods are often unpopular because of their strong, characteristic odor, which is unpleasant for many people. However, some bitters are very nutritious and contain many healthful phytochemicals that help reduce the risk of cancer, heart disease and diabetes, and support the gut, eyes and liver.

Many cultivars are listed as bitter-free, including Burpless, Carmen, County Fair, Diva, Fanfare, Garden Sweet, Marketmore 76, Slice More, Sweet Slice, Sweet Success, Sweeter Yet, and Tasty Green.