Inventory, 24 lb : 0
The Crenshaw melon, also spelled Cranshaw, very closely resembles its parent melon, the Casaba. Mostly spherical in shape, it has a somewhat flattened bottom and tapers to a gentle point at the stem-end. The hard rind is yellowish-green, and has a rough corrugated texture void of netting. Its dense yet tender peach-colored flesh is very sweet and slightly spicy. The melon's skin turns golden-yellow at the peak of ripeness and will have slightly waxy feel. Crenshaw melons are quite large, averaging 8 to 10 pounds in weight.
Crenshaw melons are available in the summer.
Considered one of the sweetest varieties in the melon family, the Crenshaw is a hybrid cross between the Casaba melon and the Persian melon. There are two types of Crenshaw melons: green and white. The white variety is the most common as it is sunburn resistant. The Crenshaw is a member of the Cucurbitaceae family and a modern crossbreed of the inodorus group of melons. Melons in the inodorus group are generally larger melons, take longer to grow and have better shelf-lives than summer melon varieties. What they often lack compared to other melons is fragrance.
Crenshaw melons are an excellent source of vitamins A, B6 and C.
Crenshaw melons are similar to a cantaloupe in color and flavor and may be used similarly. They are often simply eaten raw, but are full-flavored and sturdy enough to stand up to cooking. Fresh Crenshaw can be used as a breakfast fruit and as a salad ingredient or used as an ingredient in cold soups and desserts. Seer the melons in a hot pan to caramelize their natural sugar content or grill on a fruit skewer with pineapple and mango. Crenshaw melons pair well with salty cured meats, fresh mozzarella, lime, mint, almonds and white wine. Once ripe uncut Casaba melon will keep at room temperature for up to a week. Refrigerate cut up melon in a sealed container up to three days.
Crenshaw melons grow in temperate and warm regions throughout the Mediterranean and the Americas. They also grow well in desert regions during the off-season of spring and fall. Their parent melon, the Persian, is native to Turkey and Iran. Crenshaw melons
Recipes that include Crenshaw Melon. One is easiest, three is harder.
|Urban Nettle||Spiced Crenshaw Melon Jam with Lime|
|Design Sponge||Melon Rumballa|
|Pinch My Salt||Melon and Mozzarella Salad|
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