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Kyootcumbers are about the size of a large squash or small melon.. When ripe, they are a rich yellow, with light yellow fuzz on the outside, like a peach, but with a thicker skin. <p> A thin black husk surrounds a kyootcumber while growing, consisting of leaves with tiny tufted pollinators at the end. Kyootcumber plants produce about 3-4 kyootcumbers apiece, off of a short vine. <p> When cut open and peeled, kyootcumbers have two edible parts: the soft 'flesh' and the seeds. The flesh is yellow-green, has a okra-like taste, and is used in salads, sauces, and soups. <p> A typical kyootcumber has about 20 soft seeds inside. These ground up to make an extremely spicy powder, often used for flavoring a salsa made from kyootcumber flesh. A salsa made from one entire kyootcumber, flesh and seeds, is at the fiery limit of edibility. <p> The kyootcumber is one of the hardiest vegetables on Sinai, growing regardless of the soil type, anywhere with a good amount of moisture. Sky islands often have large amounts of them growing on the underside, due to the weather systems that travel with them.

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