Ccumis anguria.


 Introduced into the US from Jamaica in 1793, this unusual relative of the cucumber actually traces to Africa, where it is a common ingredient in many regionalcuisines. Known in Brazil as maxixe it is cooked with hot peppers, dried shrimp, andcoconut milk. In early America it was primarily harvested very young (as in the picture)and pickled like French cornichons.The pest-free vines ramble over the ground like watermelons, although they arealso easy to trellis. The burr gherkin is quite prolific, but once mature the fruits are seedyand covered with stiff spines. Harvest the fruits young and often. Good for stir fries andsalads, the flavor is similar to a cucumber. ~20 seed minimum per packet.

West Indian Burr Gherkin