Our refreshing cherry cucumber cups are perfect for summer entertaining. They’ll easily accompany fancy drinks or kick off a backyard barbecue.

Simple to make, these light nibbles will be a hit with both kiddies and adults. Just double or triple the recipe if making enough to feed a crowd.  

Recipe Development and Photography: Williams-Raines

YIELD: 8-10 cucumber cups 

INGREDIENTS 

Cherry cucumber cups 

  • 2 large cucumbers, peeled (optional), and cut into 2-inch rounds 
  • 1 1/2 Orondo Ruby® cherries, stemmed, pitted and diced small 
  • 1 small green pepper, emptied and diced finely 
  • 1/2 cup crumbled feta cheese
  • Handful of chives, minced
  • Handful of fresh basil, minced
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • Pinch of salt
  • Pinch of black pepper

Optional garnish 

  • A few chives, cut into 3-inch pieces  
  • 1/4 cup alfalfa sprouts

METHOD  

  1. Line up the cucumber rounds on a plate or tray that fits in the fridge. Using a small spoon, hollow out each round, taking care not to pierce the bottom. Cover and set aside in the fridge.
  2. Add all of the remaining ingredients (excluding garnishes) to a medium bowl and stir well to combine.
  3. Take cucumber cups out of the fridge and fill with the cherry mixture. Overfill the cups so that the cherry filling is visible on top. Use a small spoon to compact it and make sure it doesn’t topple off.
  4. If using, finish the cups with the optional garnish and serve. Tip: if you have time, place the finished cups in the fridge for 15 minutes before serving for extra crunchy freshness.  
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