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Cassabanana is sweetly scented and resembles a yellow-orange, orange-red, or maroon-black cucumber. Smooth glossy skin surrounds yellow to orange pulp.
The Cassabanana is not a banana at all, but a member of the Cucurbitaceae (squash) family. Its scientific name is Sicana Odorifera, and it is also known as a musk cucumber.
Cassabananas are a source of Vitamin C.
Ripe fruit is sliced and eaten raw, often with a little sweetener added. It is also used in juices. Cassabanana is popular in jams and jellies. The immature fruit is used for cooking, most often in soups and stews.
Seeds of the Cassabanana are used in traditional medicine in Brazil and Puerto Rico to treat sore throats and fevers.
This perennial vining fruit, believed to be native to Brazil and currently cultivated in Central and South America, is known for its strong sweet scent. The fragrance is long-lasting, and the Cassabanana fruit is often stored in linen closets as a moth repellant.
Recipes that include Cassabanana. One is easiest, three is harder.
|Zoom's Edible Plants||Cassa-Banana Puree|