Seasonality: May - SepOrigin: USA, MexicoThe casaba melon was first cultivated in Persia thousands of years ago. It wasn't introduced to the United States until the late nineteenth century when it was imported from Kasaba, Turkey.Casaba melons are golden yellow with greenish coloration on their wrinkled exterior. The round, pumpkin shaped melon has a slight point at the stem end. The flesh is creamy-green, juicy and lightly sweet. Delicious eaten by as is, or for added flavor, try it with a sprinkle of ginger, salt, or a squeeze of lemon or lime juice. Casaba melons add sweetness to fruit salads and are refreshing used in drinks, like fruit punch, margaritas or daiquiris.Melissa’s Casaba Melons are hand-selected for excellent quality. Choose melons that are firm with a sweet fragrance. Look for fruit heavy for its size, yielding slightly under pressure. Keep cut or ripe fruit in refrigerator for up to three days. Ripen at room temperature.
