Cucumber 'West India Gherkin'

An African native that has been naturalized in South America and other regions, maxixe is a distant cousin to our slicing cucumbers.
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Produces an ABUNDANCE of crazing looking fruits. The texture is very firm, so it can be simmered whole, sliced and cooked in any manner of ways-- or made into a salsa. The prickly skin must be peeled/grated off first since it can be rather tough and also barb-like. Tastes great cooked with tomatoes and coconut milk.

Maxixe is an excellent novelty plant. It tolerates heat, deplorable conditions and will still produce wonderfully. As far as plants go, this one's as tough as its thick skin. Can be trained up a trellis like cucumbers to save space.

This cucumber is grown widely in the South Texas area to be used as a vegetable which is cooked similar to cactus paddles with chile powd...Read Moreer and eggs.

65 days. Plant produces heavy yields of 2" long small cucumbers. This variety has been grown in the country for over 200 years.