Casaba Melon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucumis melo
Raw in fruit salads or in fruit platters. Casaba can also be carved into an attractive centerpiece.
A Good-quality Casaba melon 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.
Finally, you can hear the seeds rattle inside a juicy melon when shaken. Often, melons will have a decidedly bleached side that rested on the soil - this does not affect the quality of the melon.
Avoid product with a rough stem end with portions of the stem remaining - this means the melon was harvested too early.
Product with green coloring, soft or sunken spots or dark and dirty spots that look moldy are all signs of poor quality.
Only refrigerate melons that have become too ripe or have been cut. Store whole ripe or cut melons between 40°F and 45°F. A whole ripe melon can be refrigerated for about three to five days.
Keeping the seeds inside a cut melon will help keep it moist. Cut melons should be wrapped, and always taste better if they are brought to room temperature before eating.
Freezing melons is not recommended.
After picking melons will ripen but their sugar content does not increase much. At room temperature it takes up to four days for melons to ripen and get more juicy. Melons are ethylene sensitive, so they ripen faster if stored with ethylene-producing frui
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.
Unlike the other melons, casaba melons do not have much of an aroma - even when ripe.
The word lemon is believed to have been derived from Asian language words meaning, "sour" or "sour fruit."
By the year 1299, the Mongolians had (...)
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