PIPINONG GUBAT
"Pipinong gubat" is the Tagalog term for "wild cucumber," referring to a vine-like plant called "Melothria pendula" which produces small, cucumber-like fruits and is often found growing wild in forested areas; essentially, it's a creeping cucumber in the Philippines.
Scientific name: Melothria pendula
Common English name: Creeping cucumber
means "forest".
Characteristics: A climbing vine with small, cucumber-shaped fruits that can be eaten when young.
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An intriguing and underappreciated ingredient that is causing a stir in the culinary world is the wild cucumber, sometimes referred to as pipinong gubat in the Philippines. The pipinong gubat, which is frequently overlooked in favor of its domesticated sibling, the common cucumber, has a unique flavor and texture that makes it a fascinating addition to salads and other cuisines. Pipinong gubat is worthy of a spot on your plate, regardless of whether you are a foodie who wants to try new flavors or someone who is interested in classic Filipino ingredients.
What is Pipinong Gubat?
Wild cucumber, also known as pipinong gubat in Filipino, is a plant that thrives in the Philippines and other tropical countries' forests, meadows, and other untamed areas. Wild cucumbers grow unhindered in nature, in contrast to the common cucumber, which is usually grown in gardens or on farms. Typically, pipinong gubat vines can be observed spreading out over the ground or climbing up trees. It produces smaller, more oval-shaped fruit with skin that is distinctly spiky.
Pipinong gubat has a distinct flavor that distinguishes it from its cultivated cousin's milder, water-based flavor. It is slightly bitter and tangy. With the right preparation, this bitterness can be subdued, making it a flexible ingredient for a variety of recipes, particularly salads.
Using Pipinong Gubat in Salads
Adding pipinong gubat to a colorful, fresh salad is one of the best ways to savor it. It balances off the sweetness of fruits or the richness of other vegetables with its acidic, somewhat bitter flavor, adding a certain dimension to the dish. Washing the wild cucumber well to get rid of any dirt or debris is the first step in preparing it for salad. Although the prickly skin may be peeled off, some people would rather keep it on for added visual appeal and texture.
Mix pipinong gubat with fresh lettuce, tomatoes, and onions to make a simple salad. To accentuate its inherent tanginess, you can also add a small amount of vinegar or calamansi (Filipino lime). To bring all the tastes together, add a little salt, pepper, and olive oil. Other tropical fruits, such as pineapple or mango, can be used for a more complex and energizing flavor if you want to be more inventive.
This is my yummy pipino SALAD
