casaba melon

Pronunciation: [kah-SAH-bah]

Though it was first cultivated in Persia thousands of years ago, the casaba melon wasn't introduced to the United States until the late 19th century when it was imported from Kasaba, Turkey. This large, round muskmelon (see melon) has a thick yellow rind with deep, rough furrows. The creamy-colored flesh is extremely juicy and has a distinctive yet mild cucumberlike flavor. Casabas are now grown in California and are most readily available from May through September, though some can be found up until December. Choose a melon with an even-colored yellow rind with a slightly wrinkled appearance; it should give slightly when gently pressed at the blossom end. Avoid casabas with soft spots or mold. Store at room temperature until completely ripe, then refrigerate.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Market Watch: Casaba Melon

This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am now a loyal fan.

Melon 5 Ways

Nothing says summer like biting into a wedge of juicy melon. While simple snacking is tasty, we’ve got 5 more ways to devour this seasonal goodie.

Summer Fest: Melon Refreshers

Use watermelon, cantaloupe, honeydew or a combination of these in-season melons to make cool, refreshing summer treats.

Market Watch: Sun Jewel Melon

Have you heard of Sun Jewel Melon? This Asian melon is a true farmers' market find.

Spotlight Recipe: Balsamic Melon Salad

Add a little spice to fruit with this scrumptious salad. Balsamic vinegar adds flavor without racking up calories and keeps this recipe at under 140 per serving. Serve with a sandwich, an omelet or even as dessert.

Get The Facts: Melon Safety

The recent Listeria outbreak and cantaloupe recall has a lot of consumers worried. Here’s a look at melon outbreaks and tips for keeping your loved ones safe.

There's More to Melon — Summer Fest

As you know, “melon” is an umbrella term, bringing to mind all of our thick-skinned, juicy-on-the-inside favorites, be it watermelon, cantaloupe or honeydew.

Weekly Bits: Cool Java Tricks, Sweet & Savory Melon and More

Last week, you (the readers) shared great tips on healthier chicken salad recipes and making baby food at home. This week: DIY frozen treats, the perfect cold brew and creative ways to dress up your watermelon.