Cookbook:Bitter Melon

Bitter Melon
Category	Vegetables

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables

Bitter melon, also known as foo qua, balsam pear, and bitter gourd, is a vegetable related to pumpkin and zucchini.

Characteristics

Bitter melons are members of the squash family and resemble a cucumber with bumpy skin. The Indian variety is darker in color with smaller, spikier bumps, while the Chinese variety is lighter with more folds and wrinkles. When first picked, a bitter melon is yellow-green, but it turns a yellow-orange color as it ripens. The inside of the melon is filled with fibrous seeds, and the flesh is crisp when raw.

As the name implies, all varieties have a sharp bitter flavor. Typically, the bitterness of the vegetable increases with size.

Seasonality

Seasonality tables | Autumn | Winter | Spring | Summer | All year
Bitter Melon	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec
Northern hemisphere
Southern hemisphere

Bitter melons are available fresh from April to September in most Asian markets and can occasionally be found in larger supermarkets. They are primarily grown in tropical climates, including East Africa, Asia, the Caribbean, and South America. Some markets are beginning to carry bitter melons year round. They may also be purchased canned or dried.

Selection and storage

Select firm, unblemished melons that are from 5–12 inches in length. Choose melons that are still green for a more bitter flavor and a yellow-orange melon for a milder taste. Store loose in a paper or plastic bag in the refrigerator for 3–5 days. Slice the melon immediately before use.

Use

Bitter melon fruit, shoots, and leaves are all edible. It is used in Indian, Nepali, Chinese, Japanese, Burmese, Pakistani, Bangladeshi, Indonesian, Vietnamese, Thai, and other cuisines. It can be steamed, fried, pickled, blanched, baked, stuffed, stir-fried, juiced, and used in soups.

To prepare, cut the melon in half and discard the seeds and fibrous core. The skin is edible and the melon is not typically peeled. The seeds are technically edible, unless very hard, and are used in some recipes.

There are various ways to reduce the bitter taste. Tossing it in salt and letting it sit for 30 minutes to 1 hour can help leach out some of the bitterness. Soaking in cold water or blanching it for 2–3 minutes before further cooking can also reduce the bitterness. Garlic, chili peppers, yogurt, and salty savory condiments are often added to recipes to offset the bitter taste.

Recipes

Bitter melon recipes

Cookbook:Binagoongan (Sautéed Pork with Shrimp Paste)

Cookbook:Paksiw na Bangus (Milkfish Stewed in Vinegar)

Cookbook:Pinakbet