Casaba Melon
Native to Asia minor, the round, wrinkly yellow Casaba melons were exported from the city of Kasaba, Turkey in the late 19th century. Hence the name Casaba. It is mildly sweet with a cucumber-like flavor and pale green flesh. Casaba melons are a great snack and a wonderful additon to salads, stews and curries.
Melons are very high in silicon, especially if eaten right down to the rind. When we discard watermelon rind, we are missing one of its greatest elements. To obtain the gland and blood-building chlorophyll, run the rind through a liquifier or juicer.
During the melon season, we should fortify the body against the winter months with a "melon reserve" of vitamins A, B and C from melons. Melons also give us an excellent supply of distilled water that contains the finest mineral elements possible. Consider the melon for rejuvenation and alkalinizing the body. Melons also are excellent for aiding elimination.
Its not easy to tell when casaba melons are ripe since they do not give off a strong aroma. Choose casaba melons that are heavy for their size and free of bruises. Avoid a melon that is too firm, too soft, has dark blemishes on the skin or is extremely green-colored. 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.
Source: health-care-clinic.org, www.fruitsandveggiesmorematters.org, www.produceoasis.com
Native to Asia minor, the round, wrinkly yellow Casaba melons were exported from the city of Kasaba, Turkey in the late 19th century. Hence the name Casaba. It is mildly sweet with a cucumber-like flavor and pale green flesh. Casaba melons are a great snack and a wonderful additon to salads, stews and curries.
Melons are very high in silicon, especially if eaten right down to the rind. When we discard watermelon rind, we are missing one of its greatest elements. To obtain the gland and blood-building chlorophyll, run the rind through a liquifier or juicer.
During the melon season, we should..
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