Melon Bitter Each
An acquired taste and a deliberate choice. Bitter melon is intensely and unapologetically bitter — that is the entire point and the reason it is irreplaceable in the South Asian, Southeast Asian and Chinese cooking traditions that rely on it. If you know bitter melon you love it. If you are new to it, go in with open eyes and an open mind.
At its best in the warmer months from November through April when domestic crops come in firm, bright green and at their most flavoursome. Available year-round with reliable quality across the calendar.
Slice and stir fry with eggs, garlic and oyster sauce in the classic Chinese preparation, stuff with a seasoned pork mince filling and braise in a savoury broth, cook into a South Indian curry with coconut and mustard seeds, or simmer in a Filipino pinakbet with shrimp paste and vegetables. In every tradition it is treated as a flavour partner to rich, savoury and umami ingredients that balance and complement the bitterness.
Preparation makes a significant difference. Halve lengthways and scoop out the seeds and white pith with a spoon — this is where most of the intensity lives. Slice, salt generously and leave for fifteen minutes then rinse and pat dry before cooking. It takes the edge off the bitterness without removing the character that makes it worth cooking with.
Look for firm bright green skin with well defined ridges and no yellowing or soft spots. Yellow skin means overripe and the bitterness will be harsh rather than clean.
Original: $1.67
-65%$1.67
$0.58Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
An acquired taste and a deliberate choice. Bitter melon is intensely and unapologetically bitter — that is the entire point and the reason it is irreplaceable in the South Asian, Southeast Asian and Chinese cooking traditions that rely on it. If you know bitter melon you love it. If you are new to it, go in with open eyes and an open mind.
At its best in the warmer months from November through April when domestic crops come in firm, bright green and at their most flavoursome. Available year-round with reliable quality across the calendar.
Slice and stir fry with eggs, garlic and oyster sauce in the classic Chinese preparation, stuff with a seasoned pork mince filling and braise in a savoury broth, cook into a South Indian curry with coconut and mustard seeds, or simmer in a Filipino pinakbet with shrimp paste and vegetables. In every tradition it is treated as a flavour partner to rich, savoury and umami ingredients that balance and complement the bitterness.
Preparation makes a significant difference. Halve lengthways and scoop out the seeds and white pith with a spoon — this is where most of the intensity lives. Slice, salt generously and leave for fifteen minutes then rinse and pat dry before cooking. It takes the edge off the bitterness without removing the character that makes it worth cooking with.
Look for firm bright green skin with well defined ridges and no yellowing or soft spots. Yellow skin means overripe and the bitterness will be harsh rather than clean.
