Ingredient Name:  Old Cucumber

Chinese Name:  老黄瓜 (lǎo huáng guā)

• A wildly cultivated plant in the gourd family
• Cylindrical and elongated body with tapered ends
• The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
• It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air

How do I prepare it?

• In soups, old cucumbers are washed and cut into large chucks
• Ensure to remove the interior seeds and do not remove the skin

Where can I buy this?

• In most asian supermarkets, you will find this unique type of cucumber
• In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
• Be sure to buy large, firm and heavy in weight cucumbers

What is the cost?

• Old cucumbers cost around $15-$20 HKD each

Any benefits?

• Old cucumber is good for clearing heatiness and has a diuretic effect
• Extremely high in dietary fibre, Calcium and Iron
• It is also a good source of Vitamins A, B6 and C

Any precautions?

• Old cucumbers are known to be a “cooling” food
• Women who are pregnant or menstruating should take caution when consuming this

 Additional Information?

• It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration

 References 

• http://en.wikipedia.org/wiki/Cucumber