Dosakai cucumbers are small in size and are round to oblong in shape. The smooth rind is edible, thin, yellow, and is overlaid with hues of green and orange with intermittent stripes and spots. As the cucumber matures, the skin becomes a darker yellow, and the green patches grow smaller. The pale cream to white flesh is firm, watery, and crunchy with small, yellow, edible seeds encased in a slippery coating. The flesh also has a mild, sweet fragrance that is reminiscent of melon. Dosakai cucumbers can be consumed both raw and cooked. When raw, they have an opaque flesh that is semi-sour and tart with slightly bitter seeds. When cooked, the flesh becomes translucent and soft with a tangy, sweet flavor. Seasons/Availability Dosakai is available year-round, with peak season in the late fall through winter. Current Facts Dosakai, botanically classified as Cucumis sativus, is a small yellow cucumber that is a member of the Cucurbitaceae family along with melons, squash, and gourds. Also known as Kankri or Khira in Hindi, Vellari in Malayalam, Dosekaya in Telugu, and Dosakaya, Dosakai cucumbers are extremely versatile and can be used as pickling and slicing cucumber. Popularly grown in the south-east state of Andhra Pradesh in India and Sri Lanka, Dosakai cucumbers are predominately used for pickling and are also a common home garden plant because they are easy to grow and produce high yields. Nutritional Value Dosakai cucumbers are a rich source of dietary fiber, eliminating toxic compounds from the gut, and also contain vitamins C, E, and K, potassium, and magnesium.
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