distribution They tend to be short and thick, with a relatively tough skin, dry flesh, prominent seeds, a strong cucumber flavor, and some bitterness at the stem end and just under the skin, thanks to the presence of defensive chemicals called cucurbitacins that discourage pests European varieties, which are mainly grown in the controlled environment of greenhouses, are typically long and slender, with a thin tender skin, moist flesh, unformed seeds due to an absence of pollinating insects, a milder cucumber flavor, and no bitterness (breeders have eliminated the cucurbitacins) American cucumbers are often waxed to slow moisture loss, and so are almost always peeled before use, while European varieties are wrapped in plastic to accomplish the same purpose without compromising the edibility of their skin So-called “Armenian cucumbers” are actually an elongated African melon True gherkins are the abundant prickly fruits, round and about 1 in/2 cm long, of yet another African relative Bitter Gourds Bitter gourds have long been prized in Asia for a trait that’s considered a defect in cucumbers, the presence of bitter cucurbitacins There may be good reasons to cultivate a taste for cucurbitacins, because recent studies have found that they may help slow the development of cancers Bitter gourds are pale green, with an irregular, warty surface They’re usually eaten while immature, sometimes after an initial blanching to remove some of the watersoluble cucurbitacins, and are either stuffed or combined with other ingredients, which moderate the bitterness Mature fruits contain a red, sticky, sweet material that covers the seeds and is sometimes eaten Bottle Gourds Bottle gourds or calabashes are most often allowed to mature and then ...gherkins are the abundant prickly fruits, round and about 1 in/2 cm long, of yet another African relative Bitter Gourds Bitter gourds have long been prized in Asia for a trait that’s considered... cucumbers, the presence of bitter cucurbitacins There may be good reasons to cultivate a taste for cucurbitacins, because recent studies have found that they may help slow the development of cancers... gourds are pale green, with an irregular, warty surface They’re usually eaten while immature, sometimes after an initial blanching to remove some of the watersoluble cucurbitacins, and are either stuffed or combined with other ingredients,