Casaba Melon

Scientific Binomial Name: Cucumis Melo

Casaba melons may not pack the flavor found in other melons, but they can be stored longer than most.

Selection Information

Usage: Raw in fruit salads or in fruit platters. Casaba can also be carved into an attractive centerpiece.

Selection: Good-quality Casaba melons will be fairly large and firm with a small amount of softness at the stem end. The coloring will be rich yellow with very little green on the skin. The rind will be ridged when the melon has been allowed to ripen on the vine and the skin will have a slightly waxy feel when the melon is ripe.

Storage: Casaba melons should be stored at room temperature until fully ripe when the skin has turned bright yellow. You can refrigerate cut Casaba for up to two or three days.

Avoid: Avoid product that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored.

Seasonal Information

Available from California and Arizona from June until October, with the peak in July.

Product from South America is available during the winter months. The flavor can be good, but they won't be as sweet as those available in the summer months.

Casaba Melon Nutritional Information

Serving Size: 170g
Amount Per Serving
Calories 48	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	6%
Sugars 10g
Protein 2g
Vitamin A 0%	Vitamin C 62%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Casaba melons are low in Sodium, and very low in Saturated Fat and Cholesterol. Casaba's are a good source of Dietary Fiber, Vitamin K, Potassium and Copper, and a very good source of Vitamin C and Vitamin B6.

How to Carve a Casaba Melon Centerpiece

Casaba Melon Tips & Trivia

Casaba melon is a cultivar group of the Muskmelon, Cucumis melo Inodorus group.
Unlike the other melons, casaba melons do not have an aroma.