What is Casaba's melon?

Melon Casaba is a type of muskmelone, closely related to mead and cantaloupe. Although it is originally from Asia Minor, Casaba is commercially grown in South America and southwestern United States, especially in California and Arizona. This fruit gets its name from Kasaba in Turkey, where it was imported to the United States at the end of the 19th century. Like other melons, Casaba is usually given raw on fruit plates or fruit salad.

because it is not as sweet or tastes as other melon varieties, Casaba is less popular than relatives. Casaba melon, however, has the advantages of long durability and juicy meat with cucumber similar to taste. In addition, it is available in summer and winter, because the US grown Casabas and South American Casabas ripen in different seasons. The taste of Casab melon wounded with wine vine is stronger than the taste of ripening on the counter.

Casaba melon has a very strong peel and external fruit is different from the appearance of honey and meloup. The leather of Casaba is smooth but wrinkled,with longitudinal furrows. A mature person should be bright yellow and the end of the flower should slightly bring pressure. If there is no vine, the Casaba watermelon can be matured for two to four days, after which it can be cooled for about five days or three days if it is cut.

Casaba melon is easily prepared. Simply cut it in half, pull out the seeds in the middle and cut the remaining pieces. Hruta is not edible, as with other melons. Casaba can also be consumed with a spoon for easy snack after seed removal. By pressing a little lemon or lime juice on melon, it can increase its taste before meals, whether it is consumed separately or added to the fruit bowl.