History
The West Indian gherkin, also called massissi, whose scientific name is Cucumis anguria, is a climbing plant native to Africa, particularly the southwestern region. It was later brought to South America and the Caribbean by enslaved Africans, especially those from Angola. It was therefore during the period of slavery that the West Indian gherkin was introduced to Martinique.
Varieties
The number of varieties is unknown, though several are believed to exist. The fruit differs between the Caribbean and Africa. It is a creeping, branching plant with long, slender stems covered in stiff hairs. The palmate leaves have three rounded lobes, are rough to the touch, serrated, and have a hairy underside.
The small monoecious flowers bloom yellow from June to September.
The numerous spiny, but not prickly, fruits resemble the husk of a horse chestnut. They are ovoid, long‑stalked, and come in various colors with longitudinal stripes of yellow, green, white, or ivory.
The seeds are white, flat, and pointed at both ends.
The West Indian gherkin prefers cool, loose, humus‑rich soils, a warm to temperate climate, and a sheltered, sunny exposure. The fruits must be harvested before they are fully ripe, while still young and green.
Medicinal properties
The West Indian gherkin is known for its refreshing qualities. It was once used in traditional medicine to treat stomach ailments.
Uses
West Indian gherkins are prepared raw with vinaigrette. They can also be steamed, boiled, or even fried. They are often served with salted cod along with tomatoes, onions, garlic, and herbs.
They are also used to make Antillean‑style fritters and are eaten in vinaigrette with parsley, hot pepper, and tarragon.
The youngest fruits can be pickled in vinegar.
The West Indian gherkin must be peeled, its numerous seeds removed, and then cut into slices or pieces.
