Cucumis melo 'Casaba'
fruitCasaba is the winter melon: deeply wrinkled bright-yellow rind, sweet creamy white flesh with no muskmelon perfume, and an exceptional shelf life of 4 to 6 weeks. The melon ripens late in the season, takes 110 to 120 days from sowing, and is the best storage melon for southern gardeners who want fresh fruit through November.
Sun
full sun
Water
Every 3 days
Harvest
~100 days
Difficulty
medium
Lifecycle
annual
One season, then done
Spacing
36 in between hills, 6 ft between rows
Planting Depth
1 in
Soil pH
6.0-7.0
Soil Type
Rich, well-draining
Hardiness Zones
Zones 5 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Pre-plant and side-dress before vines run, again at bloom
Fertilizer
10-10-10 at planting; nitrogen side-dress (34-0-0 at 1 lb per 100 ft of row)
Casaba demands a long hot season; sow only when soil temperatures hold above 70F and all frost danger has passed. Plant seeds 1 in deep in hills spaced 36 in apart with rows 6 ft apart. Black plastic mulch helps in cooler northern gardens, but the variety truly shines in zones 7 to 10. Side-dress with nitrogen before vines run and again at bloom. Water deeply at the base; reduce moisture as fruits near maturity to drive sugar accumulation.
Start seeds indoors
Mar 25
Transplant outdoors
Apr 29
Projected first harvest
Aug 7
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Floating row cover until female flowers open; remove the cover then for pollination
Inspect the undersides of leaves weekly and crush egg clusters; trap adults under wooden boards laid on the ground overnight
Wrap stems with foil collars near the soil and remove borers by hand if frass appears
Water at the base, prune for airflow, and consider weekly milk sprays late in the season
Casaba does not slip from the vine; you must cut the stem when the rind turns full golden yellow and the blossom end softens to gentle thumb pressure. Cure in a warm dry place for a few days, then store at 50 to 65F (a cool basement is ideal). Properly cured Casaba keeps 4 to 6 weeks; the flavor actually improves during the first 2 weeks of storage.
About 28 calories per 100 g with 0.9 g fiber, 21 mg vitamin C (35 percent of daily value), and 182 mg potassium. Casaba is also a good source of folate.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.