Huckleberries resemble tiny blueberries in appearance. Their flavor is similar yet what differentiates them is that have a floral, intense sweet-tart flavor and aroma.
The Gold beet is made up of both an edible root and edible leaves. The root is pale orange, swollen and globular, reaching sizes of up to four inches in diameter. The root's variegated golden-orange flesh is firm, earthy and sweet.
Inventory, 22 lbs : 0
This item was last sold on : 07/21/13
Casaba melons are available summer through the early winter.
Botanically known as Cucumis melo var inodoras and a member of the Cucurbitaceae family the Casaba melon is a unique variety of muskmelon. They belong 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 along with Cantaloupe to the Crenshaw melon.
Compared to other muskmelon varieties the Casaba melon is unique in its appearance, thus once identified it is easily recognized. It has an ovoid to round shape that comes to a point at its stem end. When ripe its skin will be a golden yellow with hints of green throughout. Its thick rind has irregular, shallow furrows running from end to end. The creamy pale green to white flesh is mild and sweet in flavor with nuances of Asian pear. Unlike other muskmelon varieties its aroma is very subtle and its skin is void of the typical netting.
Casaba melons are best utilized in fresh preparations. Its flavor will work well in both sweet and savory salads. Pureed it can be added to cold soups, smoothies, sorbets, sauces and cocktails. The Casaba melon pairs well with curry, cucumber, chilies, lime, red onion, mint, basil, coconut milk, ricotta, mozzarella and cottage cheese. An excellent keeper once ripe uncut Casaba melon will keep at room temperature for up to two weeks. Refrigerate cut up melon in a covered container up to three days.
The Casaba 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.
|Redacted Recipes||Cool as a Cucumber, Melon and Tomato Salad|
|Chocolate and Zucchini||Apricot and Melon Crumble with Pinenuts|
|Eat and Dust||Phut, Avocado and Beansprout Salad|
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