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Casaba Melon FAQs

Fresh casaba melon has a refreshing flavor that’s as subtle as it is complex. The texture is as soft as cantaloupe when ripe, and tastes like a slightly sweet cucumber and the faintest hint of peppery warmth, with a touch of the musk that these types of melons are known for. The outer rind and raw casaba melon seeds are inedible until cooked.

 Casaba melons have a buttery yellow. textured rind that’s inedible. Inside, the flesh has a texture similar to a cross between honeydew and asian pear, with a pearly white color. At the center, elongated teardrop shaped seeds are small and offwhite.

A winter muskmelon, the sunny casaba melon is botanically known as Cucumis melo var inodorus. If you’ve never had casaba melon before, you’re in for a real treat!

Casaba melons have a flavor that blurs the line between botanical fruit and culinary vegetable. Their sweetness is so faint that this fruit can be used in a wide range of sweet and recipes, and in drinks for every age. From fruit salads to ceviche, salsas to granitas, casaba melons are a delicious fruit experience. Whether donning raw chunks of casaba with lime and salt, chopping them into gazpacho or grilling thick casaba slices alongside fish steaks, casaba melons elevate every recipe they touch!

Casaba melons may need extra time to ripen once they’re harvested. You’ll know the casaba is ripe when it's hard, ridged rind is a cheery yellow. The whole fruit will feel heavy for its size in your hands, and should be free of blemishes. Tap firmly on the fruit with one of your fingers, and listen for a hollow sound. If it sounds muted or flat, it may still need to ripen.

Casaba melons are believed to have originated in Turkey. Today, casaba melons are also cultivated in the United States, Central and South America.

On the outside, casaba melons are a buttery yellow color with a thick, textured rind. Inside, the flesh is similar to a cross between a honeydew melon and an asian pear, with a similar color. The watery flesh is pearly white, and at the center, elongated teardrop shaped seeds are small and offwhite.

Casaba melons may need extra time to ripen once they’re harvested. You’ll know the casaba is ripe when it's hard, ridged rind is a bright, buttery yellow. The whole fruit will feel heavy for its size in your hands, and should be free of blemishes. Finally, tap firmly on the fruit with one of your fingers. There should be a hollow sound. If it sounds muted or flat, it may still need to ripen.

Casabas are one heck of a culinary canvas! Beneath their thick, ridgy rinds, casaba’s mild flesh is a welcome addition to many kinds of recipes. Enjoy raw casaba melon in salads, smoothies, shakes and sorbets. 

Turn up the heat to bring out their natural sugars! Toss slices on the grill to caramelize them, cook casaba down into candies and syrups, or bake the delicate fruit into pastries. Experiment with this versatile fruit and share your experiences with us on Instagram @Fruitstandcom.

Raw casaba melon seeds are inedible. They can be edible if cooked.

Casaba melons are believed to have originated in Turkey. Today, casaba melons are also cultivated in the United States, Central and South America.

Casaba melon is known to be a good source of folate, along with vitamins C and B6, along with other nutrients that can have great health benefits. Keep reading to learn the nutrition of casaba melon.

Casaba Melon Nutrition (100g)

  • Calories: 28
  • Protein: 1 g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugar: 8g
  • Calcium: 11mg
  • Magnesium: 11mg
  • Phosphorus: 5mg
  • Potassium: 182 mg
  • Sodium: 9mg
  • Vitamin C: 22mg

Read more about the nutrition of casaba melon by the USDA here.

The casaba melon season in the United States lasts from around August through December, peaking in the fall.

Casaba melons have a flavor that blurs the line between botanical fruit and culinary vegetable. Their sweetness is so faint that this fruit can be used in a wide range of sweet and recipes, and in drinks for every age. From fruit salads to ceviche, salsas to granitas, casaba melons are a delicious fruit experience.

Fresh casaba melon has a refreshing, mildly sweet flavor of Asian pear with a barely-there hint of peppery warmth. As soft as honeydew when ripe, casaba melon also tastes like a slightly sweet cucumber with the faintest hint of musk that these types of melons are known for.

These big botanical berries add mild, musky sweetness to tons of recipes. Whether donning raw chunks of casaba with lime and salt, chopping them into gazpacho or grilling thick casaba slices alongside fish steaks, casaba melons elevate every recipe they touch!

There are countless ways to add crisp, mild casaba melon sweetness to drink recipes. Casaba is delicious in juices, enhanced waters, cocktails, batch drinks, smoothies and liqueurs. To make delicious alcoholic and non-alcoholic beverages, use your melons to make a basic syrup or toss frozen chunks into your blender to sip on something a little more slushy.

Fresh casaba melons can be stored on the countertop until they fully ripen. Their thick, waxy rind allows casaba melons to keep fresher for longer than other varieties, lasting as long as two weeks depending on your climate. Sliced or whole ripe casaba melons should be stored in the refrigerator for up to three days. 

To freeze casaba melons, wait until they are fully ripened. Then, slice the casaba to remove the inedible seeds and rind. Freeze sliced melon on a cookie sheet with space between each piece. Once frozen, store the fruit in an airtight container in the freezer for up to three months.

Yes! Casaba melon is safe for dogs to eat. Frozen chunks of casaba melon may be a delicious and soothing treat for teething puppies - just make sure you’ve removed all the seeds. Over at FruitStand, we love sharing fruit with our wet-nosed friends, so we encourage you to clear the safety of any new fruits or veggies with your veterinarian before offering them your pooch.

Casaba melon fruit is very light in color but it may still leave a slight mark on some fabrics. Smock up before diving into your next ripe casaba!

If casaba melon drops onto your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.

Are casaba and honeydew melons the same thing? We’re glad you asked! These two melons are often confused because they’re known for similar sizes, colors and even flavors.

That said, these are two totally different melon experiences. Casaba has a milder flavor that has even more cucumber essence than its much sweeter cousin, the honeydew. Side by side, it’s easy to see that the casaba melon has a more textured, yellow rind, with a pointed shape at one end. Honeydews are smooth and round or oblong in shape with a pale green rind. Inside, both melons have a semi-firm yet juicy flesh that’s pale whitish-green. Casaba melons have an even paler color, making their fruit a pearly white.

It’s easy to get odors from casaba melon out of your kitchen with a few simple steps. First, discard any spoiled casaba melon and get it outside! Then, clean the area where casaba melon was stored with hot, soapy water or home cleaning spray. Let it dry thoroughly.

To prevent bad smells from fruit in your kitchen and home, keep an old-fashioned box of baking soda in your fridge and anywhere you store food every two to three months to prevent unpleasant aromas before they start. Immediately refrigerate cut casaba melon in an airtight container in the refrigerator. When not refrigerated, only store whole, fresh fruit in a cool, clean and well-ventilated area. See our section on how to store casaba melon  for help on keeping them fresher for longer!

If you’ve ever wondered where to buy casaba melons, we’ve got great news for you! FruitStand is proud to partner with small, specialty farmers to bring you exceptional quality casaba melon. To be the first to know when FruitStand is shipping casaba melon harvests, join our email newsletter!

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