Black Cassabanana (Sicana Odorifera)

Black Cassabanana (Sicana odorifera): This cultivar is no different from the common cassabanana in cultivation, but it produces slightly smaller, chocolate-colored fruits that ripen earlier and are easier to grow. Therefore, the characteristics are the same: an extraordinary Central American cucurbit that produces a multitude of fruits with an incredible flavor. Difficult to describe in words, it's a mix between melon and peach, with a hint of pineapple. Its exotic and refreshing flavor and intoxicating aroma are evident. It can be eaten fresh, by the spoonful, in juice, or preserved in unique compotes. Without a doubt, it's one of the most interesting tastes you can try, bordering on addictive. There's one problem: the plant isn't easy to grow. Although it's hardy, and over the years we've grown it, we've never encountered a single disease, it's very demanding when it comes to soil, temperature, and timing. The soil must be rich, well-draining, and kept moist, although exposure must be full sun. Sowing should be done in a warm seedbed as soon as possible, even with the help of light. In central and southern Italy, however, it should be done earlier, always monitoring the germination temperature. The plant is exceptionally vigorous, growing several centimeters a day, producing enormous leaves. It has climbing habit, covering a pergola of 30 square mt or more. It will be filled with abundant elongated  fruits, a surprising effect. These, however, take a long time to ripen; perhaps only in the far south will there be time. Fortunately, the climacteric fruits ripen after being picked. Place them in a box when the plant succumbs to the cold; they will keep for many months before ripening: they will turn a uniform brick color and give off an intense fragrance, and that's when the time has come to enjoy the unforgettable result of your efforts.