Lemon

Lemon cucumber is a distinctive heirloom introduced to the United States around 1894, named for its round shape and pale yellow color that resemble a lemon rather than for any citrus flavor. The vigorous vines produce many small, round fruits about the size of a lemon or tennis ball, with thin, tender skin turning from pale green to yellow as they ripen. The flesh is crisp, sweet, mild, and non-bitter, making them excellent for fresh eating out of hand, in salads, and for pickling. They are also easy to digest, which endears them to those sensitive to standard cucumbers. Maturing in about 65 days, this productive and unusual heirloom is a favorite for its novelty, prolific yields, and refreshing, mild flavor.