Wild bitter melon (Momordica charantia) is an ugly fruit with intimidating skin, which is covered with horn-like bumps. Once you get past that, the flavorful melon is bitte, yet sweet and provides an addictive taste sensation. Its bitter taste is from the presence of quinine. The colorful melon turns from light green to brilliant orange as it matures. Wild bitter melon is gaining popularity due to its reputed medicinal properties. You can find the melon in Asian markets and local green produce markets.
Instructions
1. Look for fresh, firm and brightly colored wild bitter melons in the produce section of specialty food markets or Asian produce markets. The wild bitter melons is known by many names: Wild Cucumber, African Cucumber, Ampalaya, Balsam Pear, Balsam-Apple, Balsambirne, Balsamo, Bitter Apple, Bitter Cucumber, Bitter Gourd, Bittergurke, Carilla Fruit, Carilla Gourd, Cerasee, Chinli-Chih, Cundeamor, Karavella, Kathilla, Karela, Kareli, Kerala, Kuguazi, K'u-Kua, Lai Margose, Momordica, Momordique, Pepino Montero, P'u-T'ao, Sorosi and Sushavi. However, even though the names are quite confusing, once you have seen a wild bitter melon, you will always recognize the fruit.
2. Purchase only organic melons that have not been treated with wax or a preservative coating. Wash the fruit. Remove the stem. (The young tender leaves are also OK to eat--you can add them to a soup, stir-fry or salad. Be aware that the bitter flavor in the leaves is quite intense, so add to taste.)
3. Soak the melon in a quart of chilled water to which you've added 2 tbs. of salt. Soak for several hours, chilled in the refrigerator. Soaking in salt water diminishes the bitter taste. You can consume the melon raw or cooked.
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