Casaba

The name comes from Kasaba, now Turgutlu, in western Turkey. Casaba melons were introduced to the United States in the late 19th century, which made the Turkish place name part of American melon vocabulary. [Casaba melon history](https://specialtyproduce.com/produce/melons/casaba_1342.php)

A ripe Casaba has a golden-yellow, corrugated or wrinkled rind and pale to white flesh. Its flavor is sweet but mild, with less of the strong musky aroma associated with some cantaloupes. [Texas A&M melon guide](https://aggie-horticulture.tamu.edu/vegetable/guides/specialty-vegetables/specialty-melons/)

Casaba belongs to the winter-melon group, whose fruits generally keep longer and are less musky than cantaloupe types. It is a non-slip melon, so the fruit does not simply detach from the vine when ripe; skin color and slight blossom-end softening are better harvest clues. [Oregon State melon guide](https://horticulture.oregonstate.edu/oregon-vegetables/melons-cantaloupe-muskmelon-honeydew-crenshaw-casaba-etc-0)

The white flesh is commonly served fresh and chilled in slices or fruit salads after the seeds and rind are removed. Texas A&M notes that yellow rind color and slight softening at the blossom end indicate ripeness, so those checks are more useful than waiting for a strong aroma. [Texas A&M melon guide](https://aggie-horticulture.tamu.edu/vegetable/guides/specialty-vegetables/specialty-melons/)