Bitter Melonintern2022-11-14T16:44:31+00:00
Season:Summer into the fall
Storage:It is recommended that you wash the bitter melons before storage. It is also recommended that you do not place the bitter melon in storage that is cooler than 50 degrease. You may place it in the fridge, washed before, for short term storage. Let dry in the fridge.
Other Names: Karela, bitter gourd,
Fun Facts:Bitter melons are part of the gourd family. They look like a cucumber, but they contain ridges and bumps that set its “look” apart. They are native to places Asia, South Asia, Africa and the Caribbean. They are found all over Florida but are in an invasive species there. They are extremely bitter. This allows the plant to be a deterrent for herbivore pests. Bitter melons are believed to be an excellent remedy for diabetes when eaten or made into a tea. As the fruit matures, it will turn from a green color to yellow. The fruit will eventually split revealing bright red seeds. One can reduce the bitterness by peeling the skin, blanching the fruit, or salting it like you would before cooking (like an eggplant). Do not let the plant go to waste, the leaves are also edible!
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From “Chef de Home” by Savita
Ingredients
8 bitter melons
4-5 potatoes
1/2 tsp of cumin seeds
1/4 tsp nigella seeds
1-2 tsp of canola oil
1/2 cup of shallot onions
1-2 minced garlic
2 tbsp mango pickle
1/2 tsp turmeric
1/2 tsp chili powder
rice or Indian bread
Instructions
Wash and peel the bitter melon. You can scrape off the skin with a knife.
Cut the bitter melons into bite size pieces
(Optional) to make the bitter melon less bitter, place the bite sizes pieces into boiling water with salt for 2-3 inches
In a pan, add canola oil, when the oil is hot, add the cumin seeds. Let them sputter. Then add the chopped bitter melons, the mango acchar masala, nigella seeds, turmeric, chili powder, onion slices, garlic, and potato. Fry for 5 minutes on high.
Lower the heat, add salt, and let the potatoes tenderize.
Once the potatoes are fully cooked, turn up the heat to allow the potatoes to crisp.
Remove from the heat and serve with rice or bread.
From “Not too Sweet” by Kim
Ingredients
3 medium bitter melon seeds and pith removed and chopped
2 yellow tomatoes seeded and chopped
1 tomato peeled, seeded and chopped
1/2 green pepper seeded and chopped
1/2 red peppers seeded and chopped
1/2 onion chopped
1/4 cup sea salt or pickling salt
1 1/3 cups vinegar
1/3 cup water
4 tsp sugar
1/3 tsp cinnamon ground
1/3 tsp turmeric
1 pinch cloves ground
1/8 tsp allspice ground
2 tsp white mustard seeds
Instructions
Slice the bitter melon length ways and remove the white pith and seeds.
Blanch in boiling hot water for 30 seconds. Remove from water and finely chop.
To easily peel the tomato place in boiling water for 2 minutes. Skin should easily peel back. Then seed and chop finely.
Seed and chop the rest of the vegetables and place in the large bowl with the red tomato and bitter melon and mix well.
Mix the vegetables with the salt and let stand for an hour or overnight.Drain the vegetables and put in a large pot. Add 2/4 cups of the vinegar and the water, and bring slowly to a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar.
Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables.
Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal.
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