Bitter Melon

Bitter melon vines Bitter Melon is a member of the squash family and is very popular in Asia, Africa, the Caribbean, India, and Middle Eastern countries. Bitter Melon has a bumpy skin and ranges from light to dark yellowish green in color and oblong in shape as the bitter melon matures and ripens it turns yellow-orange. As the fruit ripens, it becomes tougher and very bitter. The two major varieties are the Chinese (smooth skin) and the Indian (bumpy skin). The former is longer and larger in size (usually 8 to 12 inches in length and 2 to 3 inches in diameter), smooth, light green in color, and oblong-shaped with a distinct warty appearance. The latter is shorter and smaller in size with rough skin, dark green coloration, and pointed ends. Both types have ridges, but Chinese bitter melon ridges are smooth, and Indian bitter melon ridges are pointed. Bitter Melon is very common in Asian and Indian dishes.

How to Grow

Bitter Melon is a subtropical and tropical vine of the family of Cucurbitaceae. Bitter Melon can be grown in Kansas (both greenhouse and field), seeds can be directly started in the soil in late spring/ early summer. Bitter Melon is a warm season crop, it thrives in hot and humid conditions. Bitter Melon varieties trail and benefit from growing on a trellis which makes the fruit easy to harvest. If you don’t trellis, spread hay or pine straw on the ground for the fruit to grow on, don’t allow the fruit to grow on the ground, this causes the fruit to rot and disease will develop. Distance between rows should be 5 to 6 feet and spacing between plants should be between 3 and 5 feet.

Sunlight: This vine prefers partial shade to full sun with 6 hours or more light preferred.
Temperature: Wait to plant outside till temperatures are averaging 70 degrees or warmer for this tropical vine. The seeds may fail to germinate if soil is too dry or cold.
Watering: This vine is tropical to subtropical in origin. Water similar to a cucumber.
Soil and Fertilization: Soil should be fertile, well drained and in soil with a pH of 5.5 to 6.7.
Transplanting: If you have the space you can start seeds in a greenhouse and transplant
and grow until seedlings are ready for outside in Kansas, after the last frost or when temperature is around 70 F.
Pests and Diseases: Bitter Melon like other members of the squash and cucumber family can develop Powdery Mildew, Downy Mildew, Rust and Rots.

Harvest and Storage

bitter melon fruit Fruits are ready to harvest from 40 –63 days after planting depending on the
variety. Harvest fruits when they are 4 to 8 inches long, more mature fruits are not as bitter and bitterness can vary from fruit to fruit on the same plant. Bitterness is the result of the alkaloid momordicine
found in growing bitter melons; the darker the color of a Bitter Melon the more bitter and intense the flavor of the fruit. Harvest fruit, when they are small and skin is green in color, they are less bitter. Bitter Melon is a herbaceous vine. The skin is tender and edible, the seeds and pit appear white in unripe fruit. Try to eat or freeze bitter melon within a few days of harvest. Once the fruit begins to degrade it will quickly mold and turn bad.

Recipes

Bitter melon is highly nutritious. It has almost as much potassium as a banana and is an excellent source of vitamins C and A. Some research indicates that bitter melon may help reduce inflammation, and thus reduce the risk of many chronic diseases, such as diabetes, cancer and heart disease. Use caution if you are eating large amounts of bitter melon or taking bitter melon supplements. It may interfere with some diabetes medications causing blood sugars to dip too low.

Bitter Melon Shrimp Egg Pie

Ingredients

Directions

1/2 Bitter Melon, seeded, cut into thin strips
1/2 cup shrimp, peeled, de-veined
1 egg, beaten, whisked lightly with a dash
of salt
2 Tbs Vegetable oil for stir-frying

Blanch the Bitter Melon strips in boiling water for about 30-60 seconds, or until jade green, drain well and remove to cold water to stop cooking, then drained well again and set aside for later use.
Preheat 2 Tbs, of vegetable oil in a wok until hot, stir fry Bitter Melon strips and shrimp until the shrimp in pink, about 1-2 minutes.
Reduce the heat to medium, pour the whisked egg over them,
cook until the egg has set.
Remove to a plate and serve immediately.

Recipe source: Tennessee State University Extension

Stuffed Bitter Melon

Ingredients

Directions

4 medium sized bitter melons
1/2 tsp salt for marinating
2 Tbs cooking oil
1/2 cup chopped onions
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garlic powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp dried mango powder
Salt to taste
oil for shallow frying

Scrape the bitter gourd with a peeler to remove the bumpy skin.
Make a slit into each lengthwise and carefully scoop out the insides to remove the seeds etc.
Apply a little salt to the hollow inside and outside of the bitter gourd and set aside for 15 to 30 minutes. This helps to eliminate some of the bitterness and to tenderize the vegetable.
Wash the bitter gourd to remove the excess salt and squeeze out the water and pat it dry using a kitchen towel. Keep aside.
Mix the chopped onions and dry spices with salt to taste and 2 tsp oil.
Divide the mixture into 4 equal portions.
Fill a portion of the prepared mixture into each slit bitter gourd.
Heat 2-3 Tbs oil in a shallow non-stick pan, gently add the bitter gourds to the pan and cook on a medium flame turning occasionally till they turn golden brown on all the sides.
Serve immediately.

Recipe source: Tennessee State University Extension

Indian Style Bitter Melon

Ingredients	Directions
1 Tbsp oil 1 bitter melon 2 potatoes, peeled and cut in long strips 1 onion, peeled and chopped 2 tomatoes, cored and chopped 1 ½ tsp coriander 1 tsp cumin ½ tsp mango powder ½ tsp salt ½ tsp black pepper ¼ tsp turmeric ¼ tsp chili powder	Trim ends of melon and cut in half. Scoop out the white pith and seeds and discard. Chop into pieces. In a large skillet, heat oil over medium-heat. Add melon, potatoes and onion. Cover and cook until just tender. Stir in tomatoes and seasonings. Cook on medium-low heat. Serve warm.

Recipe source: Tennessee State University Extension