It only took a week for the 4" cucumber to go from yellow-white to rusty brown. The russeting started from both tips and spread toward the middle, and it also plumped up quickly. If it were a standard cucumber variety you'd say I let it get overripe and it is now too bitter and mushy to eat. But this is not a standard cucumber, it is an Indian variety called "Poona Kheera" from Baker Creek Heirloom seeds. 
The skin is not rough, but it is a little chewy, but not unmanagable. Cut open it released the standard cucumber aroma, but it was so crisp it was almost like cutting an asian pear. Tasting not a hint of bitterness, it was crunchy and light, some might even say bland. And the seeds, although you can see in the picture are not small, at this stage of ripeness the seeds were still immature and tender.
These unique cucumbers are also supposed to keep a long time at room temperature, however this one didn't even make it past 10 minutes, so I can't comment on it's keeping ability. It is now just a crunchy memory. Good thing there are more fruits forming on the plant.
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