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.

We have been growing Cassabanana for years, although we have not distributed the seeds due to the difficulty in growing them.
The problem lies in the very long ripening time of the fruit and the plant's marked macrothermal aptitude.
It can be grown as an annual although it is also perennial when kept in the temperature and light conditions of the places where it is native.
We grow it in our hot greenhouse, in 600-litre containers, letting it climb up the roof using special support.
This year we tried growing them in the open field, preparing a special substrate. The results are excellent, although we will have to wait until next year for the fruits to ripen, while in the greenhouse this happens on the plant.
Please note, our greenhouse provides a 12-hour photoperiod year-round under controlled temperature and humidity conditions.
Hence the price of the seeds, they are expensive to produce (in the few distributors that exist in Europe the price is around 2.50 euros for a single seed!).
We do not recommend purchasing it for beginners, but if you are an agronomist or expert grower or you want something exceptional, it is worth it.
Minimum germination temperature 25°C g/n, consider support for climbing plants capable of supporting the weight of the fruits and the extension of the plant.