If you are tired of growing the same old cantaloupes and watermelons every summer, it is time to introduce the Casaba melon (Cucumis melo var. inodorus) to your garden. Closely related to the honeydew, this unique winter melon offers a less sugary, more complex flavor profile with a distinct hint of spiciness and cucumber-like freshness.
With its deeply wrinkled, bright golden-yellow rind and pale green-to-white flesh, it is as beautiful as it is delicious. Its tough, thick rind gives it incredible winter storage capabilities. Here is everything you need to know about growing Casaba melons and two simple recipes to showcase their unique flavor.
What is a Casaba Melon?
Unlike cantaloupes, which feature a raised, net-like webbing on their skin, Casaba melons are deeply corrugated with long wrinkles running from stem to blossom end. The most popular variety grown in the United States is the ‘Golden Beauty’.
The fruit starts out pale green and transitions to a striking bright yellow as it matures. The stem end often tapers slightly, giving it an acorn-like shape. Because they lack the strong, sweet aroma of a cantaloupe (hence the Latin name inodorus, meaning “without odor”), telling when they are ripe requires a different technique.
How to Grow Casaba Melons
Casaba melon care is very similar to other vining melons. They are heat-lovers that demand full sun and a long growing season.
- Climate Requirements: They thrive in hot, dry climates. While they can be grown in humid areas, excess moisture on the leaves makes them highly susceptible to powdery mildew and rot.
- Planting: Wait until the soil temperature reliably reaches 65°F (18°C). If you live in a cooler zone with a short summer, you must start the seeds indoors 4 weeks before your last frost date. Space the transplants 18 to 24 inches apart in well-draining soil.
- Moisture Management: Laying black plastic mulch under the vines is highly recommended. It keeps the soil hot, suppresses weeds, and prevents the developing melons from resting directly on wet soil (which causes belly rot).
Most melons “slip” (detach naturally from the vine) when they are fully ripe. Casaba melons do not slip. You must cut them from the vine with a sharp knife when the rind turns fully golden yellow. After cutting, store them at room temperature for a few days until the blossom end (the bottom) feels slightly soft to the touch.
Casaba Melon with Muscat Wine and Prosciutto
The classic Italian combination of sweet melon and salty prosciutto is elevated to a gourmet level with a splash of sweet dessert wine. This requires zero cooking and makes for an incredibly elegant summer appetizer.
- Prep Time: 20 minutes
- Yield: 8 servings
- Calories: 92 kcal per serving
Ingredients
- 1 Ripe Casaba melon (halved and seeds removed)
- 1/4 cup Muscat wine (or Moscato)
- 1/4 pound thinly sliced Prosciutto
Instructions
- Cut each cleaned and seeded melon half into four distinct wedges.
- Carefully slice the rind off the bottom of each wedge.
- Place the wedges on a serving platter and drizzle the Muscat wine evenly over the melon.
- Gently drape 1 to 2 slices of prosciutto over each piece of melon. Serve immediately.
Spicy Chilled Casaba Soup
If you have never had a chilled fruit soup, this is the perfect starting point. The mild, slightly spicy flavor of the Casaba pairs beautifully with the kick of fresh jalapeño, making it a refreshing palate cleanser on a scorching summer day.
- Prep Time: 15 minutes
- Yield: 5 to 6 cups
Ingredients
- 5 to 6 lbs Casaba melon (seeded, peeled, and cut into large chunks)
- 2 tsp neutral Salad oil (like Canola or Grapeseed)
- 1 fresh Jalapeño pepper (seeded and diced) OR 1/4 tsp Tabasco sauce
- 1/2 cup fruity White wine
- 1/4 cup fresh Lime or Lemon juice
- 2 to 4 tbsp Honey (adjust to taste)
- Lime wheels and fresh black pepper for garnish
Instructions
- In a small skillet, heat the oil over medium-high heat. Add the diced jalapeño and cook for about 3 minutes until soft.
- Pour the white wine into the skillet and bring to a rapid boil for 1 minute to cook off the harsh alcohol. (If using Tabasco instead of fresh jalapeño, simply boil the wine and Tabasco together and skip the oil).
- Remove from the heat and pour the wine mixture into a food processor or high-speed blender.
- Add about 1 cup of the melon chunks to the blender and begin processing. Gradually add the remaining chunks until the mixture becomes a completely smooth puree.
- Blend in the lime juice and honey, tasting as you go to achieve your preferred balance of sweet and tart.
- Refrigerate the soup for at least 2 hours. Ladle into chilled bowls, float a lime wheel on top, and sprinkle heavily with cracked black pepper.
