Cassabanana

Cassabanana

This page is an open source resource guide for cassabanana. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable cassabanana selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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Cassabanana collage, One Community

CASSABANANA

(Click here for cassabanana purchase details)

Cassabanana (Sicana odorifera)
Cassabanana, One Community The cassabanana is a short-lived perennial vine that can reach 30 feet. The young stems are hirsute, climbing by tendrils, and have adhesive discs that adhere to any smooth surface. Leaves on long petioles are 4-12cm., heart-shaped and orbicular, with wavy or toothed margins growing to 30 cm length and width. Flowers are solitary, bell-shaped, and 5 cm in diameter. Cassabanana is grown for it’s large melon-like fruits, which are juicy and very fragrant. The fruits are eaten like summer squash or cucumbers when immature, or as a dessert fruit when ripe. They are also juiced or preserved.
CULTURAL CONSIDERATIONS
  • The vines need rich soil to be productive
  • Fruits can be harvested at any stage after coloring
  • If sufficient pollinators are not present, hand pollinate
  • Vines can reach 30 feet in length and require support
  • The plants needs a long season and high heat to ripen fruit
PLANTING GUIDELINES

Start seeds early indoors to maximize growing season. Plant out after last frost and when soil has warmed. Row covers, hot caps or polytunnel/ hoop house cultivation may be required in cooler climates. Foliar feed with liquid seaweed or fish emulsion during the growing season.

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ADDITIONAL INFORMATION

Wikipedia ” Cassabanana

Crua Vermelha and Crua Roxo, One Community
GAS#1&2 :: Crua Vermelha and Crua Roxo Cassabanana

Crua Vermelha and Crua Roxo (see both in the photo) are widely considered to belong to the monotypic Sicana. However, the Brazilian collector of Crua Roxo is considering and proposing the variety to be a second species, Sicana atropurpurea. Regardless, the hard shell is reddish orange or black when fully ripe and gives off a strong and pleasant aroma reminiscent of the smell of melon. The fruits are eaten both green and cooked as vegetables, canned, peeled, and sliced like cantaloupe and used in stews and soups. The peeled fruit can also be juiced or used to make jams.

At this time we do not have any additional cassabanana varieties. We will add them here when they become available.

Cassabanana Plant Material/Seed Providers:
Cassabanana Purchase Details
REF # VEGETABLES VARIETY SOURCE QUANTITY UNIT COST TOTAL COST
GCas#1 Cassabanana Crua Vermelho HJ 1 pkt. $8 $8
GCas#2 Cassabanana Crua Roxo HJ 1 pkt. $8 $8

 

OTHER CASSABANANA RESOURCES

We are seeking awesome cassabanana resources. If you know of one, please click here to share it with us so we can make this page better.

 

CASSABANANA AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

CASSABANANA PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.

Casabanana Puree, Casabanana Recipes, One Community

Cassabanana Puree

Recipe courtesy of: Zoom’s Edible Plants

Total Time: 30 min
Prep: 15 min
Cook: 15 min		 Yield: 3 Cups
Level: Easy

Ingredients

  • 3 cups of cooked Cassa-Banana pulp
  • 1 / 2 cup milk
  • 1 tbsp (tablespoons) unsalted butter
  • 1 spoon (soup) of clarified butter
  • Pepper 1 finger-seeded woman chopped into squares
  • 1 spoon (soup) of finely chopped parsley
  • 1 pinch of salt

Directions

  1. Place the pulp in a saucepan and stir in raw milk.
  2. Beat well with mixer (if not, press the pulp through sieve or potato masher before adding the milk). Return to heat and simmer, stirring constantly.
  3. Turn off the heat, add butter and stir to melt.
  4. Add salt if necessary. Separately, heat the clarified butter and add the pepper and parsley.
  5. Turn off the heat and add a pinch of salt.
  6. Place the puree in a bowl and decorate with butter.

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