Writing, thinking, exploring and creating is a good description of my job. It is food that I write and think about, it is food that I explore and create with. Not all a bad job description. I am very lucky to get to make my living with something that I so do love. One of the best rewards of my work is getting to eat or drink the foods I explore, create with and write about. This uber refreshing drink is one such reward of my job.
In Mexico we make what we call aguas frescas to accompany our meals and help quench our thirsts during the long hot summer days. The word agua fresca loosely translates to fresh or cooling waters. They can be made with any fresh fruits, seeds, nuts, edible flowers, or even with rice. Depending on the main ingredient in the drink, the preparation process may differ a bit. When it is fresh fruits, like this cucumber, the basic preparation involves the fruit being blended with water, a sweetener of choice (though I don’t always find it necessary), and sometimes lime juice may be included. The best part about these drinks is that you can use whatever fruit is in season, and it is you who decides on the proportions so that you can enjoy the agua to the fullest.
In the very early days of this little blog of mine I shared a recipe for regular cucumber agua fresca. Today I’d like to share with you my newest cucumber agua recipe which involves a different type of cucumber. This is pepino blanco or white cucumber and it is quite special. It has only been since moving to this part of Mexico that I have become aware of it or even seen this type of cucumber — I’m not sure how popular it is around the world. What makes this cucumber special is its unique taste, it tastes like a cross between a regular green cucumber and honeydew melon. The fruit is juicy and mildly sweet, and the seeds resemble and have the same thick outer shell that honeydew has. It kinda of messes with your head a bit. But I assure you the taste is phenomenal. Even my husband, who hates cucumbers, drank a large glass of this beverage. Now let me give you the very basic recipe, which you can easily customise to your taste.
Table of Contents
White Cucumber Agua Fresca
- one white cucumber weighing 500 grams or 1 lb.
- 1.5 cups or 350 ml of ice cold filtered water
- juice from one medium lime about 1.5 tablespoons
- ice cubes
- Please See Notes
- Peel the cucumber, cut it in half then use a spoon to remove or scrape off the seeds. Roughly chop the halves and place the pieces into the blender with the water, lime juice and sweetener if using. Blend until you have smooth drink without any bits of cucumber. Taste and if desired add more water or sugar or lime juice. Serve over ice cubes or place in the refrigerator until ready to serve.
Please notice that I don’t add sugar or a sweetener to my agua fresca, but if you’d like you may do so — it’s all about personal taste. Additionally, you can mix in more water to thin down the drink, it is up to you. For a fun presentation, you can coat the rim of the glasses with some Tajin fruit seasoning or just ground chile powder.
See how super easy that was? It’s like making a smoothie! And if you want to give the glasses a little something extra and fun you can coat the glass rim just like I did. I used Tajin fruit seasoning to do so, have you ever used it? It is so good!
Well, thanks for stopping by again. Enjoy the agua fresca and the rest of your day, cheers!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…