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Hot House Cucumbers

For Chefs & Produce Managers
Food Service: 323-584-4940
Produce Managers: 800-468-7111

Melissa’s Hot House Cucumbers are more uniformly shaped than regular cucumbers and have an appealing green color.
Cucumbers can be divided into three categories: the field-grown slicing or table varieties, the much smaller, also field grown, pickling varieties and the greenhouse or hot house varieties grown under artificial light. As a member of the gourd family, the Cucumber is cylindrical in shape, green-skinned and has edible seeds surrounded by a mild, crisp flesh. The thin skin, unless waxed, does not require peeling.

Melissa’s Hot House Cucumbers are available year-round out of California and are "burp-less" cucumbers that are practically seedless. Usually eaten raw, Melissa’s Hot House Cucumbers are not waxed, so no peeling is necessary.

They can be sliced in salads, cut into spears and served with a dip, or used in sandwiches in place of lettuce. Combined with yogurt or sour cream and served with curry dishes, Melissa’ s Hot House Cucumbers may be cooked briefly and added to soups and sauces.

Melissa’s Hot House Cucumbers are more uniformly shaped than regular cucumbers and have an appealing green color. Look for firm, good green color and avoid any cucumbers with soft or yellow spots.

Melissa’s Hot House Cucumbers may be refrigerated up to a week.