Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 22 lbs : 0
This item was last sold on : 07/21/13
Casaba melons are available in the summer and fall.
Casaba melons are a unique variety of cantaloupe. They belongs to the winter melon group, which also includes honeydew melons. The winter melon classification is attributed to their growing season, their hardiness and long shelf-life. Casaba melons are a parent melon to the Crenshaw melon.
The Casaba melon is quite uncommon in its appearance, thus once identified, easily recognized. It has a roughly-rounded shape that comes to a point at its stem end. Its skin is golden yellow with hints of green throughout. Its hard-ridged, thick rind has irregular, shallow furrows running from end to end. The creamy pale green flesh is mild and sweet. It conveys flavor nuances of Asian pears. Its aroma: subtle and clean. Unlike most Cantaloupe varieties, it is void of the typical netting. The Casaba melon generally weighs three to five pounds.
Use Casaba melons in place of other winter melons, or substitute for Cantaloupe. Casaba melon pairs well with curry, cucumber, coconut milk and lime. Use Casaba melon in fresh preparations such as cold soups, fruit salads and drinks. To store, keep uncut melons at room temperature until fully ripe then refrigerate up to five days. Refrigerate cut up melon in a covered container up to three days.
This melon was introduced to the United States in the late nineteenth century, when it was imported from Kasaba, Turkey. Unlike several melon varieties, the Casaba does not "slip" from the vine at maturity. The fruits are harvested by cutting the stem when the melons are reasonably mature and then held in storage until the blossom end becomes soft.
Recipes that include Casaba Melon. One is easiest, three is harder.
|Chocolate and Zucchini||Apricot and Melon Crumble with Pinenuts|
|Redacted Recipes||Cool as a Cucumber, Melon and Tomato Salad|
|Eat and Dust||Phut, Avocado and Beansprout Salad|
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