Melon - Casaba
Good quality Casaba Melons will be fairly large and firm with a small amount of softness at the stem end.
Use in salads and fruit platters, granita, as an appetizer with paper thin sliced prosciutto or other cured meats, chilled soups, agua fresca, ice creams, smoothies and cocktails.( Champagne, Cognac, Cointreu, Grand Marnier, Kirsch, Midori, Port, Rum, Sake, Sambuca, Tequilla, sweet white wines). To store, keep melons at room temperature for two to three days. Refrigerate ripe or cut melons up to three days. Remove from the walk-in about one-half hour before serving for best flavor.
The ancient cradle of melon cultivation is the Middle East, where melons have been growing for thousands of years from Egypt to India, but they grow well in any temperate area that has a growing season long and hot enough. Melons were imported to the western hemisphere by Columbus on his second voyage. Their cultivation spread quickly from the Caribbean as far north as New England. Today most melons consumed in the US are produced in California.
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