Abstract

Stuffing cucumber is a unique vegetable native to South America, where it commonly grows wild. In Northwest India and Bhutan, it is cultivated for its edible fruits. The plant is characterized by its monoecious nature, featuring small flowers and large, deeply lobed leaves. The fruits are puffy, somewhat hollow and possess a tender texture. They are distinguished by soft spines, a tapered neck and black seeds. In Asian cuisine, stuffing cucumber is consumed both raw, as a substitute for traditional cucumbers and cooked, offering versatility in dishes. This crop is valued not only for its culinary uses but also for its nutritional benefits, which include vitamins, minerals and dietary fibre. By promoting the cultivation and consumption of stuffing cucumber, there is potential to enhance dietary diversity and nutrition in regions where it is grown, contributing to improved food security and health outcomes.

Keywords:Culinary uses; Dietary diversity; Food security; Nutritional benefits; Stuffing