Last Updated : 04 March 2020
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Most of us are familiar with cucumbers, they are one of the most popular produce items around the world, but when it comes down to it, is the humble cucumber a fruit or a vegetable?
Look no further, because the answer is, cucumbers are technically both! While fruit and vegetables both count as part of our recommended 5-a-day, fruit and vegetables have distinct differences. However, these can depend on whether you’re talking to a botanist, who uses the botanical definition or a nutritionist or chef, who will most likely use the culinary definition.
The botanical classification: Cucumbers are fruit.
A botanist would use the botanical classification, which is based on the plant’s physiological characteristics, like the structure, function and organisation of the plant.1 Therefore, botanically speaking, a ‘fruit’ is the seed-bearing product that grows from the ovary of a flowering plant or, in other words, a fruit is the plants’ way of spreading itsseeds.2 A botanical fruit would have at least one seed and grow from the flower of the plant.1 With this definition in mind, cucumbers are classified as fruit because they contain tiny seeds in the middle and grow from the flower of the cucumber plant.
A ‘vegetable’ in botanical terms on the other hand, does not have a set definition but is more of a general term encompassing all other edible aspects of the plant, the roots, stems and leaves.1
So, putting our botany caps on, we would classify foods like apples, strawberries and peaches as fruit including cucumbers!
The Culinary Classification: Cucumbers are vegetables.
A nutritionist, chef or even your grandma, would use the culinary classification system, that defines fruit and vegetables in a slightly different manner, basing it on the way the plants are used and their flavour profiles.1 Culinary speaking, a ‘vegetable’ usually has a tougher texture, tastes blander and often requires cooking in dishes like stews, soups or stir-fries.1,2 A ‘fruit’, however, has a soft texture, tends to be either sweet or tart and is often enjoyed raw or in desserts or jams.1,2
Cucumbers can be crunchy, refreshing and enjoyed raw. Yet, we also prepare cucumbers in savoury dishes like pickling, which is why we usually classify cucumbers as vegetables.
Figure 1. Botanical vs culinary definition
Botanical vs Culinary Classification
So, why can we classify cucumbers in two different ways, when it confuses us all? These definitions have their own purposes. For example, the botanical classification is useful for a botanist when they want to discover the origins of cucumbers, help them identify different varieties of cucumbers, or understand how to grow and harvest various cucumbers.1
The culinary definition may be more useful for the general public, nutritionists and chefs because the foods that are from the same botanical family, may not have the same nutritional compositions.
For example, cantaloupe melons, watermelons, butternut squash, cucumbers and pumpkins all belong to the same botanical family but have different nutritional compositions.1
Other botanical fruit that are culinarily considered vegetables are:avocado, olives, pumpkin, tomato, sweetcorn, courgette, cucumber, green peas, chili, aubergine.
Figure 2.Botanical fruit that are culinaryvegetables
Cucumbers are part of your 5-a-day
For the 5-a-day recommendations, cucumbers are classified as salad vegetable, which is the culinary definition, because that is how most people learn about fruit and vegetables. One adult portion of a cucumber is 5 cm, remember to eat a wide variety of fruit and vegetables so you can reach your daily 5-a-day.3
Figure 3. Portion of a cucumber
Summary – Cucumbers are both fruit and vegetables!
To summarise, cucumbers are usually prepared in salads or pickled despite botanically being a fruit, which is why they are often described as a vegetable from a culinary perspective. Who cares, though, when cucumbers taste as good as they do! We can all agree cucumbers are easy snacks, can promote hydration because of their high-water content and are a healthy option for our diets, providing us with fibre, vitamins and minerals.
When do you think the best season for cucumbers is? Check out our article on seasonal fruit and vegetables by month in Europe!
References
I'm an enthusiast deeply entrenched in the world of botany, culinary arts, and nutrition. With a robust understanding of the intricate balance between science and gastronomy, I am well-versed in the complexities surrounding the classification of fruits and vegetables. My knowledge extends beyond the superficial and delves into the very essence of botanical and culinary definitions.
Now, let's unravel the concepts discussed in the provided article:
1. Botanical Classification: Cucumbers are Fruits
- Botanical Perspective: Botanists employ a classification based on physiological characteristics. In this realm, a fruit is the seed-bearing product growing from a flowering plant's ovary, meant to aid in seed dispersal. Cucumbers, with tiny seeds in the middle growing from the flower, align with this definition, categorizing them as fruits. The botanical term 'vegetable' is a more general term encompassing other edible plant parts such as roots, stems, and leaves.
2. Culinary Classification: Cucumbers are Vegetables
- Culinary Perspective: Nutritionists, chefs, and the general public often use a culinary classification system. Here, vegetables typically have a tougher texture, blander taste, and are commonly cooked. In contrast, fruits have a softer texture, are sweet or tart, and are often consumed raw or in desserts. Despite being crunchy and refreshing when raw, cucumbers are classified as vegetables culinarily, especially considering their use in savory dishes like pickling.
3. Purpose of Definitions: Botanical vs. Culinary
- Botanical Purpose: Botanical classification aids botanists in understanding the plant's origins, identifying different varieties, and providing insights into cultivation practices. It's a tool for scientific exploration.
- Culinary Purpose: Culinary classification is more pragmatic for the general public, nutritionists, and chefs. It helps in understanding the usage and flavor profiles of plants, acknowledging that foods from the same botanical family may have distinct nutritional compositions.
4. Botanical Fruits Culinarily Considered Vegetables
- Examples: Apart from cucumbers, other botanical fruits considered vegetables culinarily include avocado, olives, pumpkin, tomato, sweetcorn, courgette, green peas, chili, and aubergine.
5. Cucumbers in 5-a-day Recommendations
- 5-a-day: In the 5-a-day dietary recommendations, cucumbers are classified as salad vegetables, aligning with the culinary perspective. A single adult portion of cucumber is defined as 5 cm.
6. Seasonality and Culinary Use
- Summary: Despite being botanically classified as fruits, cucumbers are commonly described as vegetables due to their culinary applications in salads and pickling. The article emphasizes the versatility and nutritional benefits of cucumbers, highlighting their role as easy snacks with high water content, promoting hydration, and providing essential fiber, vitamins, and minerals.
In conclusion, cucumbers embody a fascinating duality, being both fruits and vegetables depending on the lens through which they are examined—botanical or culinary. This nuanced understanding adds depth to our appreciation of these seemingly simple yet versatile garden favorites.
