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‘Poona Kheera’ is a traditional Indian cucumber variety known for its unique appearance, crisp texture and mild, sweet flavour. It’s heat-tolerant and prolific, making it ideal for warm climates and summer planting. Vines have good disease tolerance and are very hardy and early to produce fruit.

A sweet and mild Indian variety, it hails from the city of Poonah, or Pune, the cultural capital of the state of Maharashtra, India. There, it is popular juiced or in salads, and Pune street vendors sell it as a snack to beat the intense heat.

Start seeds indoors 3–4 weeks before the last frost or sow directly into warm soil after all danger of frost has passed. Choose a sunny location with well-draining soil rich in organic matter. Space seeds or seedlings 30-45cm apart. A trellis helps improve air circulation and keeps fruit clean.

‘Poona Kheera’ cucumbers are vigorous growers. Water consistently to keep the soil moist but not waterlogged, and mulch to retain moisture and suppress weeds. Fertilise with a balanced organic fertiliser every few weeks to encourage steady growth.

Harvest begins about 55–65 days after planting. Pick cucumbers when they are 10-15cm long for the best texture and flavor. Smooth-skinned fruits turn from white-green to golden-yellow to russet brown and may be eaten at any stage as they ripen, skin and all. Frequent harvesting encourages continuous production.

Poona Kheera is not only delicious raw or pickled, but its reliability and heat tolerance make it a favorite for home gardeners.

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