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.

The teardrop shaped crenshaw melon, also spelled Cranshaw, has a yellow and green, corrugated, rough, firm rind void of netting. Its dense, tender, peach-colored flesh is sweet and slightly spicy. The melon's skin turns golden-yellow at the peak of ripeness and will have slightly waxy feel. Crenshaw melons can weigh as much as eight to ten pounds.

Serving Ideas

Crenshaw melons are full-flavored and sturdy enough to be cooked. Fresh crenshaw can be used as a breakfast fruit and as a salad ingredient. The crenshaw may also be used as an ingredient in cold soups and desserts. Crenshaw melons pair well with fresh mozzarella, lime, mint, almonds and white wine. The crenshaw is similar to a Cantaloupe in color and flavor and may be substituted. 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.

Geography/History

Crenshaw melons grow in temperate and warm regions throughout the Mediterranean and the Americas. These melons also grow well in desert regions in Spring and Fall months. Their parent melons are native to Turkey and Iran. Crenshaw melons are known as one of the more delicate melons, thus handling is difficult and shipping is limited.

Seasons/Availability

Crenshaw melons are available during the summer months. During the winter crenshaw melon are often imported from Baja, Mexico.