Cool, crisp, and refreshing, raw cucumbers bring delightful crunch to all kinds of salads, noodle dishes, and sandwiches, but can you cook cucumbers, too—and if so, are the results just as revivifying? Though typically categorized as a vegetable, botanically speaking, the cucumber is, in fact, a fruit—and it has more to offer than you might think. When developing recipes for her cookbook Cucumbers, author Dawn Perry says she was surprised by “just how versatile cucumbers are, and how forgiving!” Here, she shares her tips and techniques for cooking cucumbers, providing additional enticement for enjoying this universal favorite.

Why Don’t We Cook Cucumbers More?

It might surprise you to learn that cucumbers are downright delicious when cooked—and if so, you are not alone. Perry theorizes that most people don’t think to cook cucumbers simply because they taste so good when garden-fresh. “They can absorb big flavors even in their raw state (see pickles) versus, say, carrots—another great thing to eat raw but that takes a lot more coaxing or processing to take on/in flavor,” she says.

Cooking Cucumbers

Cucumbers lose some crunch when sautéed, grilled, or roasted, but you can still retain crispness if you cook them quickly at a high heat. They absorb sauces and fats well, making them unctuous and luscious when cooked. However, be ready to give cucumbers a helping hand—they might need a bit more attention than other vegetables, but the result is worth it. Keep in mind:

• Cukes cook differently: “Cucumbers are really mild to start with and generally low in sugar, so they don’t caramelize the way other veg might when cooked,” says Perry. 
• Marinade after cooking: “Prepare to add flavor back to the equation,” she advises, suggesting a post-marinade with lemon juice, garlic, chili flakes, and olive oil. 
• Boost flavor: She recommends assertive flavors such as soy sauce and rice vinegar, plus fresh herbs and citrus, which “really wake up the freshness.”

The Best Cucumbers for Cooking

Not every cucumber can take the heat, so it’s important to select the right type—preferably seedless. There are a few common varieties of cucumbers to consider:

Persian Cucumbers

About 6 inches in length and usually sold in a pack of multiples, Persian or mini cucumbers are crisp and great for cooking halved or even whole. “Smaller, firmer varieties will hold their shape and are less likely to get mushy than the waxy options at grocery stores,” says Perry. 

English Cucumbers

Also called hothouse cucumbers, this variety is usually wrapped in plastic, has thin skin, and is nearly seedless, which not only makes them perfect for cold courses, like our Chilled Avocado-Cucumber Soup, but sautéing (see below). 

Garden Cucumbers

The most common (and least expensive cucumber) found in nearly all grocery stores, garden cucumbers are great for snacking and pickling,—but not ideal for cooking. Perry warns against their seedy insides. “Those seeded cross sections are so pretty,” she says. “But seeds also mean weaker structure inside, so they’re more likely to get floppy when they meet the heat.”

The Best Methods for Cooking Cucumbers 

Cucumbers are adaptable, taking well to several cooking techniques, including sautéing, grilling, and baking or roasting.

Sauté

Thinly sliced and cooked in a hot skillet or wok, cucumbers still maintain some crunch and freshness even when cooked, like in our Sautéed Cucumbers recipe. Or give sliced cucumbers a quick stir fry with ground beef or sliced steak, it’s a perfect pairing. 

Grill

High heat is a friend of the cucumber, preventing it from becoming too mushy or watery, so grilling is an optimal technique. “Too long over the heat and you run the risk of drawing out more liquid than you might want,” says Perry. Be sure to rub your cucumbers with some oil before grilling them, and chop them roughly to toss into a summer salad after grilling. 

Bake

Perry turned to Julia Child for inspiration for her recipe for butter-baked cucumbers. She cuts the cucumbers lengthwise, which allows the skins of the cucumbers to keep the meat intact without becoming mushy or falling apart. In a baking dish with sliced shallots and, of course, plenty of butter, baking cucumbers is a surprising way to bring out a new side of this beloved fruit. For another cucumbers-in-the-oven recipe try our Roasted Cucumbers With Cream and Horseradish.