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Cucumber Biplane

 Cucumber Biplane
Fresh from the CT test kitchen comes a flight of fancy that's sure to win grins from youngsters—and get them to eat their vegetables without a fuss. In fact, to make it really nifty, ask each of your young ones to help to assemble a plane from cucumber, carrots and olives (be sure an adult does the cutting, of course).
1 ServingsPrep/Total Time: 15 min.


  • 1 medium cucumber
  • 2 medium carrots
  • 9 toothpicks
  • 1 small carrot
  • 3 small pitted ripe olives
  • Vegetable dip and parsley sprigs, optional


  • With a sharp knife, cut a thin slice from bottom of cucumber so it
  • sits level. Cut out a section of one end of the cucumber to form the
  • cockpit; discard cutout piece. Scoop out flesh from cut section,
  • forming a 1/4-in. shell. For wings, cut medium carrots in half
  • lengthwise. With a vegetable peeler, shave one end of the carrots
  • into a wedge. On each side of cucumber, cut a horizontal slit 3 in.
  • from plane's nose a fourth of the way from the top and another
  • fourth from the bottom. Insert wedge end of carrots into slits to
  • form wings. For bars between wings, insert four toothpicks
  • diagonally through carrots on each side. With kitchen shears, cut
  • excess toothpick above and below wings. For plane's tail, cut a
  • 1-1/2-in.-long piece from the small carrot; cut a 1/4-in.-thick
  • slice from the piece. Cut slice in half diagonally to form a
  • triangle. Cut a 3/4-in. slit on tail end of plane. Insert carrot
  • triangle for tail. For wheels, cut remaining toothpick in half.
  • Insert one on each side, 2 in. from the front of plane; attach
  • olives. If desired, fill cockpit with dip, add remaining olive for

2 of 2

Cucumber Biplane (continued)

Directions (continued)

  • pilot and garnish with parsley. To serve, cut cucumber into slices,
  • starting at the tail end. Remove toothpicks and wings. Yield: 1
  • plane.
Nutritional Facts: 1 serving (1 each) equals 135 calories, 2 g fat (trace saturated fat), 0 cholesterol, 175 mg sodium, 27 g carbohydrate, 9 g fiber, 5 g protein.