Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
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, 24 lb : 0
This item was last sold on : 06/16/14
Crenshaw melons are available during the summer months. During the winter Crenshaw melon are often imported from Baja, Mexico.
Considered one of the sweetest varieties in the melon family, the Crenshaw is a hybrid cross between the Casaba melon and the Persian melon. There are two types of Crenshaw melons: green and white. The white variety is the most common as it is sunburn resistant. The Inodorous group of melons is called winter melons and includes the Crenshaw, honeydew, Casaba, Santa Claus, Persian and Juan Canary. These melons are generally larger melons, take longer to grow and have better shelf-lives than summer melon varieties. What they often lack compared to summer melons is fragrance.
The teardrop shaped Crenshaw melon, also spelled Cranshaw, has a yellow and green, corrugated, rough, firm rind void of netting. Its dense, tender, peach-colored flesh is sweet and slightly spicy. The melon's skin turns golden-yellow at the peak of ripeness and will have slightly waxy feel. Crenshaw melons can weigh as much as eight to ten pounds.
Crenshaw melons are full-flavored and sturdy enough to be cooked. Fresh Crenshaw can be used as a breakfast fruit and as a salad ingredient. The Crenshaw may also be used as an ingredient in cold soups and desserts. Crenshaw melons pair well with fresh mozzarella, lime, mint, almonds and white wine. The Crenshaw is similar to a Cantaloupe in color and flavor and may be substituted.
Crenshaw melons grow in temperate and warm regions throughout the Mediterranean and the Americas. These melons also grow well in desert regions in Spring and Fall months. Their parent melons are native to Turkey and Iran. Crenshaw melons are known as one of the more delicate melons, thus handling is difficult and shipping is limited.
Restaurants currently purchasing this product as an ingredient for their menu.
|Shorehouse Kitchen||La Jolla CA||858-459-3300|
|Cal A Vie||Vista CA||760-945-2055|
Recipes that include Crenshaw Melon. One is easiest, three is harder.
|Chocolate and Zucchini||Apricot and Melon Crumble with Pinenuts|
|Not Eating Out In New York||Cucumber Melon Salad|
|Use Real Butter||Melon Granita|
People have spotted Crenshaw Melon using the Specialty Produce app for iPhone and Android.
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hy-vee Sycamore il
Near Sycamore, Illinois, United States
About 18 days ago, 7/04/14
Upper Haight Farmers' Market Near San Francisco, California, United States
About 300 days ago, 9/25/13
Spotter's comments : Crenshaw Melon spotted at Upper Haight Farmers' Market. Mmm... From Cipponeri Family Farms.