How to Avoid Bitter Cucumbers, According to an Expert

Following these tips won't leave a bad taste in your mouth.

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There's nothing more refreshing than a cucumber. I mean, there’s a reason why the phrase “as cool as a cucumber” exists; cukes may just be the most soothing of all the produce out there, a reason why they’re one of my favorite summertime snacks.

However, sometimes I’ll slice up some cucumbers, add them to a salad, and pop a forkful in my mouth, only to be confronted with the very worst outcome: bitterness. And as my cucumber intake has increased with the hotter months, I've begun to wonder, is there any way I can avoid this dreaded bite?

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How to Avoid Bitter Cucumbers

Apparently, there is, according to Veronica Tegen, CEO of The Food Geek, a food and garden website based on agricultural research, and board member of the Midwest Fruit Explorers. Tegen is a supertaster, which means she detects any level of bitterness in food whatsoever, and she’s done extensive research on bitter foods.

When it comes to cucumbers, the bitter element is attributable to variety. “Some cucumbers can be very bitter, like the common American slicing cucumbers, whereas other varieties have very little, if any, bitterness, like Persian and English cucumbers,” Tegen says.

The reason why the variety matters: Some varieties produce less cucurbitacin than others. "Many modern varieties have been bred to be bitter-free, lacking the genes that produce the bitter compound," she explains.

But it’s not just the breeding that influences the bitter taste in cukes, Tegen adds, it’s also the growing conditions. Hot weather or drought can concentrate bitterness in the fruit’s flesh, especially that of American cucumbers. "Cucumbers harvested after a heat wave and delivered days later to the grocery store have a higher chance of tasting bitter," she notes.

If you’re looking to avoid bitterness, Tegen says your best bet is to buy Persian or English cucumbers. However, if you do find yourself with a bitter cuke, you can reduce the bitterness by removing the skin and cutting off the ends. She says you can also try mellowing the bitterness with salt, pairing it with a sweet element like fruit, or quickly pickling it.

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