Ok here we go. I just cant believe that you have some how stumbled across some new kind of plant by accident.
After a little research it is pretty obvious that you have been eating a non-ripe Crenshaw Melon.
link
This says when the Crenshaw melon is not ripe it tastes similar to squash...
Another smooth-skinned melon and another favorite of mine, the Crenshaw is a very large melon with a green rind speckled golden-the more golden
the color, the riper it is. Crenshaws have dense, golden-orange flesh and a smaller seed pocket than a honeydew. You will get more yield out of a
Crenshaw than out of a honeydew the same size. Usually picked vine ripe the Crenshaw is an excellent melon-sweet and juicy. The peak season is almost
the same as for the honeydew but a little longer-from July through December. There are two varieties: the golden Crenshaw from California, and a white
variety grown in various states as well as in Chile and parts of Europe. I think the golden variety is the best. If it's not ripe, a Crenshaw will
taste like squash, but unlike the honeydew, a firm Crenshaw will ripen at room temperature, provided it's not grass green. If it has a little break
of yellow on the rind, leave it out until the speckling on the rind turns a deep golden bronze color. Because Crenshaws may weigh up to ten pounds,
most farm stands and many supermarkets sell it cut. Even if the flesh is a good orange color, the melon may not be mature, so if you want to buy a
half, turn it over and look at the rind: it should be a golden bronze color. It it's not, it won't be sweet. As a rule, however, Crenshaws are
picked ripe and they're very sweet. They're also expensive. When I was a kid, my father used to buy rejects that showed a few spots of mold. A
little mold on a Crenshaw (unlike other melons) won't penetrate the flesh or affect the taste-just cut the spot off. My mother used to station
herself at the fruit stand with a pile of spotted Crenshaws, cutting them and giving the customers a taste. We sold hundreds and hundreds of Crenshaws
that way. It you can find one that's been marked down because it has a little spot of mold on it, grab
Sorry not gonna pay $400 for a melon. Go find another sucker.
Edit to add*
If you let the fruit ripen a little longer this time as to where it turns yellowish in color you should have a pretty tastey treat. Don't pick the
rest while they are still green.
[edit on 7/28/2008 by JesterMan]
