Red Hmong Cucumber (Cucumis sativus): heirloom variety of the Hmong people who live chiefly in Souther China, Vietnam, and Laos, and to an small extent, in the USA, where they took this rustic ecotype. The plant is more resistant to fungal diseases, very productive and long-lived; it keeps producing until the arrival of colder temperatures.
One of the greatest features of this cucumber is that it remains tender even when it reaches its biggest size, it changes to yellow to red. It can be consumed at its largest, however the taste won't be as a great as it is at its yellow stage. It is sweet, juicy, and fresh, a must have!
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