S & L Produce, Inc.

Cucumber

RETAIL

Because cucumbers are a basic salad ingredient, displays that tie in with several salad vegetables, along with items such as salad dressing and croutons, work well. Include  cucumber sticks in packaged relish tray assortments. Cross-merchandise with pickling spices and vinegar.

Feature cucumbers in large displays because they are a high-profit staple item. Sales often improve when the lettuce market is good, so expand displays at that time.

Use signs to advise shoppers that partially used cucumbers will stay more fresh if tightly wrapped in plastic wrap before refrigeration.

FOOD SERVICE

Baked cucumber boats can be filled with bread crumbs and Parmesan cheese, or with tuna, chicken, or ham salad.

Cucumbers also can be sliced, dipped in batter and fried. These are especially good served with spicy mustard or cocktail sauce.

Fresh cucumbers sauce is a good accompaniment to cold meat or fresh. Chilled cream of cucumber soup makes for a light meal.

HANDLING

- Ethylene-sensitive. Do not store or transport with commodities that produce ethylene.

- Susceptible to chilling injury. Damage sometimes is not apparent until the produce is returned to a warmer temperature. Chilling injury can cause water-soaked spots, pitting, or tissue collapse. Extensive decay will develop when cucumbers are removed from low temperatures.

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for cucumbers: fat-free, saturated fat-free, sodium-free, cholesterol-free, and low in calories.

Details

Temp

45-50°F

Humidity

90-95%

Mist

No

Shelf Life

10-14 days

Nutrition

Serving Size:
1/3 medium cucumber (99g)

Calories

15

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

3g (1%)

Dietary Fiber

1g (4%)

Sugars

2g

Protein

1g (2%)

Vitamin A

4%

Vitamin C

10%

Calcium

2%

Iron

2%

For reference only.
Percent values based on
2,000-calorie diet.