Below is a list of all known varieties for Casaba Melon. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Casaba (Diced/Frozen) | The flesh of the Casaba melon that has been diced and flash-frozen. Used for convenience in smoothies, cocktails, and sorbets. |
| Casaba Melon (Pickled Rind) | The thick, white inner rind of the Casaba melon, preserved in a sweet, often spiced brine. Due to its thick rind, it makes a substantial, crunchy pickle or relish. |
| Casaba Melon (Purée) | The puréed flesh of the Casaba melon. It has a mild, subtly sweet flavor, used to thicken sauces or as a neutral base for cold soups and beverages. |
| Golden Casaba | A specific cultivar with a bright golden-yellow rind when fully ripe. It has mild, sweet, white flesh with a subtle cucumber/pear aroma, possessing excellent keeping qualities. |
| Tuscan Casaba | A variety of Casaba with a slightly netted rind and pale green flesh. It is known for its intense aroma and high sugar content when compared to the common yellow Casaba. |
| Winter Melon (Benincasa hispida) | A large, very mild-flavored melon (technically a gourd) with a chalky rind, included here due to its classification as a *winter melon*. Used in Chinese and Indian soups and stews. |