3 Casaba Melon Recipes: Salads, Soup for Cool Summer 2022

The yellow, wrinkled, and spherical Casaba melons were first sold from the city of Kasaba in Turkey in the late 19th century. These melons were originally from Asia Minor. This is how Casaba got its name. It has a flesh that is a light green color and a taste that is similar to that of cucumbers. Casaba melons make an excellent snack and are a fantastic ingredient to use into stews, salads, and curries.

When consumed whole, including the rind, melons have an exceptionally high concentration of the mineral silicon. If we throw away the rind of the watermelon, we are removing one of its most valuable components. You may extract the gland as well as the chlorophyll that builds blood by running the rind through a juicer or liquifier.

The body should be prepared for the colder months by building up a “melon reserve” of vitamins A, B, and C from melons throughout the summer months, when melons are in season. Additionally, melons provide us with a high-quality source of distilled water that is packed to the brim with the purest mineral components imaginable. Take the melon into consideration if you want to re-energize and alkalize your body. Melons are also wonderful for facilitating the body’s natural excretion processes.

Casaba melons do not let out a powerful scent when they are mature, which makes it difficult to determine when they are ready to be picked. Choose casaba melons that are heavy for their size and free of bruises. Avoid purchasing a melon that is either too hard or too soft, has black blotches on the skin, or has a very intense shade of green. Melons de Casaba should be kept at room temperature until they are completely ripe, which is indicated by the skin becoming a brilliant yellow color. Casaba that has been sliced may be stored in the refrigerator for up to two or three days.

Health Care Clinic.org, Fruits and Veggies More Matters.org, and Produce Oasis.com are the websites that provided this information.

Mexican Style Fruit Salad

3 cups bite-sized chunks watermelon
1 ½ cups bite-sized chunks cantaloupe
1 ½ cups bite-sized chunks crenshaw melon
1 ½ cups bite-sized chunks casaba melon
¼ cup fresh lime juice
½ cup fresh mint , torn
2 teaspoons agave syrup

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Toss together all ingredients and chill for 1 hour.
2. Stir gently and serve.

Servings: 8

Lemonade Marinade Grill

6 ounces frozen lemonade or 6 ounces frozen limeade concentrate , thawed
½ cup chopped fresh basil
2 tablespoons olive oil
½ teaspoon salt
1/8; teaspoon pepper
4 pork loin chops , 1-inch thick
¼ honeydews or ¼ casaba melon , peeled, cut into 4 wedges
¼ cantaloupe , peeled, cut into 4 wedges

Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45

1. For this recipe you will need two basting brushes. Be careful not to use the brush for the meat on the melons.
2. In small bowl combine concentrate, basil, salt, and pepper. Drizzle in oil while whisking. Reserve 1/4 cup and set aside for brushing melons. Pour remaining marinade into zip lock heavy duty plastic bag. Add pork chops, seal, refrigerate, and marinate for 1-2 hours.
3. Prepare and pre-heat grill.
4. Drain pork and discard marinade from bag, reserving 1/4 cup marinade for brushing meat. Place pork chops on grill, cover and grill pork 4-5″ from medium heat for 12-16 minutes, turning once and brushing 2-3 times with reserved 1/4 cup of meat marinade. Add melon wedges to grill over high heat for last 3 minutes of cooking, turning and brushing 2-3 times with reserved melon marinade until hot. Melons should soften significantly when done.

Servings: 4

Cool and Spicy Melon Soup

4 cups casaba melon, seeded and cubed
3/4 cup coconut milk
2 tablespoons lime juice
1 tablespoon freshly grated ginger
1 pinch salt

Prep Time: 15 mins
Total Time: 15 mins

Place casaba melon, coconut milk, lime juice, ginger, and salt in a food processor. Process until the mixture is smooth, 1 to 2 minutes.

Servings: 4

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