2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Anguria / Cucumis anguria / is an annual liana-like plant of the Pumpkin family / Cucurbitaceae /, which originates from the tropical and subtropical regions of Central and South Africa. Anguria is also known as Antillean cucumber. It is also found with the names bur cucumber, bur gherkin, West Indian gherkin and others. Anguria is a close relative of cucumber / Cucumis sativus / and melon / Cucumis melo /.
Liana-shaped anguria can crawl on various surfaces. The stems of anguria reach 3-5 meters in length. They are thin and fragile. They are dotted with many hairs and branches. Anguria is characterized by strongly dissected leaves, reminiscent of watermelon leaves. The most interesting, however, are the fruits of the Antillean cucumber.
They are rounded, light green and reach a length of 3 to 8 centimeters and have long handles. The fruits of anguria are provided with thorny and even soft thorny growths. The taste of unripe fruits of Antillean cucumber is almost the same as that of ordinary cucumber, which is why they are used in the same way. They are full of many creamy seeds. When fully ripe, the fruits acquire a yellow-green color and weigh up to 50-100 grams.
Anguria is grown mainly in Angola, Mozambique, Tanzania, Zambia, Zimbabwe and Namibia. The plant is also found in Nicaragua, Peru, Ecuador, Costa Rica, Cuba, Guatemala, Haiti, USA, Russia. In the wild, anguria is found in deciduous and mixed forests. It also grows in savannas and semi-deserts. You can usually see up to 1500 meters above sea level. Anguria is not a very popular crop in our country, but still some experienced gardeners grow it because of its exotic appearance.
History of anguria
Anguria was brought to the United States in the eighteenth and nineteenth centuries by Minton Collins of Richmond, Virginia. As we know, some unknown cultures find it difficult to gain a foothold in new markets. However, Anguria is not one of them. This plant is rapidly gaining popularity due to its high productivity. Anguria arouses consumer interest initially because of its unique shape.
It later became clear that it was easy to clean and just as quick to prepare. And unlike its relatives, it is protected from insect infestations and manages to remain intact. Anguria began to be used in low-calorie salads and thus became a truly beloved product. In addition to the already known prickly anguria, a variety of it appears, which has no thorns and is even easier to consume.
Composition of anguria
The fruits of anguria is a source of protein, fat, calcium, phosphorus, iron, vitamin A, thiamine, niacin, ascorbic acid. The leaves of the plant have not been well studied yet. Antillean seed oil contains the following acids: palmitic, stearic, oleic, linoleic and linolenic.
Growing anguria
Anguria is grown as a vegetable or as an ornamental plant. It requires almost the same care as an ordinary cucumber. In our country seeds for anguria can be found, but maybe only in some specialty stores. Otherwise, it is easiest to order online. Anguria is a thermophilic plant and does not tolerate colds. The plant grows most successfully at a temperature of 25-26 degrees.
Temperatures below 12-13 degrees are relatively poorly tolerated by plants, and when temperatures drop as low as 5 degrees, anguria dies. The plant loves light and does not tolerate windy places. Anguria has special requirements for the soil - it should be fertile, well drained and if possible neutral. Suitable precursors of anguria are root vegetables, legumes, grasses and others.
For best results it is recommended anguria to be grown through seedlings. One day before the seeds are sown in plastic pots arranged in warm greenhouses, they (optional) can be soaked in a special solution, and then left for one or two hours in the sun.
Then the seeds of anguria are sown in pots with a diameter of 11 centimeters, and you can use peat compost. After about 25-30 days the plants can be transplanted into polyethylene greenhouses. Before planting anguria, the soil can be cultivated to a depth of 15-20 centimeters.
Anguria are grown furrowed at a distance of 90x40 centimeters. After planting, the plants are watered with warm water. The most important thing for angurs is to get enough heat and light. During the vegetative period, angurs should be provided with a temperature of 20 to 35 degrees.
The rest of the process of growing anguria is exactly the same as for ordinary cucumbers. The fruits of anguria begin to ripen seventy days after the plant sprouts. If the plant is grown well, it is able to form over seventy fruits.
Benefits of anguria
Anguria It is grown as an ornamental plant and in some countries around the world it even "appears" at fruit and vegetable exhibitions, where it attracts all eyes. Once picked, the fruits of anguria can be stored for a long time at home as interesting souvenirs that would impress any guest.
We cannot fail to mention that anguria is also good for our health. The fruits of this plant have a beneficial effect on cardiovascular disease and diseases of the gastrointestinal tract. Due to its water content, anguria helps to keep the body well hydrated, as well as to rid the body of toxic elements. Anguria helps to easily digest and maintain beautiful and healthy skin. Anguria, like cucumber, contains salts and vitamins that are good for cell growth and has a diuretic effect.
Anguria in cooking
Anguria is also grown for its fruits. Anguria are compact and often canned, but keep in mind that when the fruit is old, it is no longer suitable for use. In the fresh state, the fruits of anguria can be successfully added to any salad and vegetable dishes.
Risotto with anguria
Necessary products: olive oil - 1/4 tea cup, onion - 2 tea cups (chopped), anguria - 4 pieces (cut), rice - 1 tea cup, garlic - 3 cloves, tomatoes - 2 tea cups (chopped), parsley - 1 stalk, corn - 1/2 tea cup (canned), lemon juice - 1 lemon, salt, pepper
Method of preparation: Heat olive oil in a large skillet. Add onion and garlic and stew for a few minutes. When soft, add the rice and one or two teaspoons of water. If desired, you can soak the rice for half an hour in advance in a tea cup of water.
After the rice, add the corn, peeled and sliced anguria, garlic, tomatoes and stir. Keep on the fire until the water evaporates. Finally, season with lemon juice, pepper and salt, then stir and remove from the heat. Serve the dish warm by sprinkling it with chopped parsley.
