Prepare delicious bitter melon dishes

I've always loved eating bitter melon (also known as bitter gourd, and ampalaya in my country) since I was young. It had never occurred to me then that most people hated its bitter taste.

Perhaps, my mom prepared this highly nutritious vegetable so carefully that her young children loved them. As the eldest of a brood of six, and the only girl for at least 12 years, I was assigned to help out in the kitchen, where my second brother and I learned quite a few culinary tricks.

I know of a few bitter melon dishes which we would have as a vegetable or salad, which I will share with you at the end of this hub.

Momi and the maid maintained several live healthy vines of ampalaya decorating a portion of the wall in our back yard. Every now and then, we would pluck a firm fruit or two to bring to the kitchen for lunch or dinner. With practice, I learned to choose the raw (definitely unripe) green firm fruit which always turned out crispy both for the cooked dish and the fresh salad.

Also known as. . .

I did some research on the various names of the bitter melon, which I have always known as ampalaya. Here are a few other names that may be more familiar to you:

  • African cucumber
  • balsam pear
  • bitter apple
  • bitter gourd
  • bitter pear melon
  • cindeamor
  • carilla plant
  • concombre African
  • karela (Korea)
  • ku gua (China)
  • kuguzai (China)
  • margose
  • wild cucumber
  • ampalaya (Philippines)

Bitter melon is a tropical fruit (not a vegetable) that resembles a bumpy cucumber in physical appearance, and is commonly sold in the markets in the Philippines and China.

Its botanical name is momordica charantia, and is a member of the Cucumber family. It is a relative of the Chinese Cucumber (Tricosanthes kirilowii).

The bitter melon has helped keep my family healthy

When I started building my own family, and became concerned about health issues, I appreciated my mom for introducing us to this unusually welcome fruit, in our early years.

Turns out that the bitter melon is now proven to inhibit the progress of several harmful cells in the body, particularly:

  • the progression of some forms of cancer*, and is proven beneficial in the tratment of leukemia
  • inhibits several viruses** from wreaking further havoc on the body, and is particularly beneficial in cases of HIV, herpes simplex, herpes zoster, and polio

The bitter melon stimulates appetite, lowers elevated blood sugar (glucose) levels, and alleviates diabetes mellitus.

Further, the bitter melon may be beneficial for the treatment of psoriasis, a chronic skin disease.

Unripened bitter melon contains Polypeptide-P which is chemically similar to and can substitute for insulin. The fruit is also known to stimulate the release of endogenous insulin.

Preparing bitter melon to eat

The raw unripe bitter melon is its most nutritious stage. This fruit is firm and dark green in color. When you notice any yellow portions, it's probably ripening already. Also when you slice the fruit open, the pulp should be white and the seeds only yellowish white (not yellow or red). Please note that I am referring here to the Philippine variety, and am not sure of the color differences in other varieties.

To prepare bitter melon for eating, simply;

  • wash the whole fruit in clean water, removing any dirt and grime. When picked straight from your own garden, a simple wash is all that's necessary.
  • cut off both ends
  • cut the fruit in half lengthwise.
  • spoon off the pulp and seeds
  • slice the halves diagonally into pieces of 1/3 to 1/2 cm wide. For salads, you may want to slice the pieces more thinly, 1/5 of a centimeter if you can.

Some people prefer to add some salt at this point, and mash the pieces to "remove the bitter substances" and the nutritious substances as well (sigh), then wash the pieces again in water.

I personally would rather keep all the substances and the crispness of the ampalaya intact. The trick to prevent the bitter taste of the ampalaya from being release while cooking or preparing a salad is: PUT THE BITTER MELON or AMAPALAYA IN AS THE LAST INGREDIENT, and DO NOT TO STIR THE POT.


Simple nutritious bitter melon recipes


AMPALAYA SALAD

1 whole bitter melon, cleaned and sliced
1 medium onion, sliced thinly
1 medium tomato, sliced (if desired)
1 tsp olive oil
1/2 cup coconut vinegar (balsamic vinegar may also be used)
a pinch of sugar to balance the tang of the vinegar
salt and pepper to taste

Mix the vinegar, olive oil, salt and pepper in a bowl. Taste the mixture, and add a pinch of sugar if desired.

Arrange the onion, tomato and bitter melon on a shallow salad serving dish. Pour the mixture over, and serve. DO NOT STIR.


SAUTEEED AMPALAYA with EGG

1 whole bitter melon/ampalaya, prepared and sliced as above
1 medium onion, diced
1 pc egg, raw scrambled
2-3 pieces of garlic, pounded (remove skin)
1 tbsp cooking oil
salt and pepper to taste

Heat cooking oil in a wok. Sauté garlic and onion together. When garlic is slightly brown, and onions are transparent, add the bitter melon slices. Dash with salt and pepper. Let simmer for 3 minutes. Pour in scrabbled raw egg. Let simmer for another minute. DO NOT STIR.

Pour onto a serving dish. Serve hot.

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Comments 16 comments

Miss Joey Depp 7 years ago

My mom also put thinly sliced fresh bittermelon with salted egg and fresh tomato. Yummy!


vikkycab profile image

vikkycab 6 years ago from Quezon City, Philippines Author

oooh that really sounds yummy. Will try that too.


BkCreative profile image

BkCreative 6 years ago from Brooklyn, New York City

Many, many thanks for the recipes. I prepared it for a diabetic friend but she did not like the bitter taste. I'll try it your way.

Luckily, I can find it all over NYC - we have so many great Indian, Korean, and Chinese markets.

Nice to meet you too. I'm a fan/follower now!


Tammy 6 years ago

I am the American wife of a Filipino man in the US. We have been married for 29 years and I never tried to cook bitter melon before. I found your blog and tried it. My husband loved it (and me too). He actually said it was like what he grew up eating! So cool to do it right. Love your blog.


Becca 6 years ago

My mom makes it with egg

and sometimes pink fish/shrimp sauce

the bitterness kind of grows on you


mahashakti 6 years ago

I love bitter melon. I was searching some more recipes and your blog came up. I am an Australian living in India. Bitter Melon is called Korela here also, as in Korea. Slicing them quite thinly and frying them is great too. Many people fry them until they are really crisp. Making a batter of besan flour and some spices and deep frying the bitter melon slices in batter (korela pakora)is especially nice. Even frying with some spices till well done and a little crip then putting them between a couple of slices of brown bread is something else again! Thanks for the photos also :D)


vikkycab profile image

vikkycab 6 years ago from Quezon City, Philippines Author

Tammy, glad to be of help.

Becca, sometimes I do add some bagoong (shrimp sauce) too, instead of salt. I agree, the bitterness does grow on you. But over lunch at work yesterday, I had a serving of their sauteed ampalaya, which I could hardly eat because of the bitterness. When I asked how they prepared it, the cook said she stirred the mixture while cooking. No wonder.

Mahashakti, this is the first time I've heard of friend Korela. Never even imagine we could fry the vegetable to a crisp. I will try it soon as I find time to spend in the kitchen again.

Thank you everyone for your comments and sharing.


tino 5 years ago

you can also add sotanghon instead of egg...


Mary 5 years ago

In india too it is called karela. am amazed that Korea and india has lot in common.


minda 5 years ago

oh!! its nice to eat.i tried and loved to it to prepare this kind of recipe..wow its so delicious...yummy!!!!


Juliet 5 years ago

I use bitter mellon for diabetes to help controll my blood sugar levels. I agree it takes some getting use to but I can now eat it straight from the food processor as long as the pulp is really smooth, or mix the pulp with other fruit and make a smoothie.


Thomas K. Geydan 3 years ago

I just added bitter melon to my special mix for the first time, and I was almost disappointed how little bitter it was! I used one large kale leaf; one oz. of raw ginger; 1/2 tomato; a handful of spinach; garlic; 2 oz raw pumpkin; 1/2 avocado; salted pistachio and peanuts; 1 entire bitter melon, pith and seeds removed; 2 tbsp of apple cider vinegar; and spices to taste (turmeric, cloves, coriander, parsley, tabasco). I put everything into my 1000 W blender and added just enough boiled water to prevent it from becoming too liquid. – Absolutely delicious and healthful!


chefsref profile image

chefsref 3 years ago from Citra Florida

Hey Vicky

I added a link to this page in my Hub about peculiar fruits\http://hubpages.com/food/Exotic-Peculiar-Fruits...


Susan Ng profile image

Susan Ng 2 years ago from Cebu, Philippines

Thanks for the raw ampalaya salad recipe. I'm curious... Is it a scientific fact that ampalaya loses nutritional value when the bitterness is removed? It just tastes so much better that way.

Oh, and I only have cane vinegar, distilled white vinegar, and apple cider vinegar. Can I substitute the coconut vinegar with any of these? Thanks.


vikkycab profile image

vikkycab 20 months ago from Quezon City, Philippines Author

chefsref, thank you so much for the link in your site.

Susan Ng, I don't think there's gonna be a problem if you use another type of vinegar. The idea is to combine the various tastes -- bitter, sour, sweet, salty. My friend added another dimension by adding basil, lentils, and an apple (surprise) to the salad. To each his/her own taste. My only advice : DO NOT STIR to keep all the nutrients of the bitter melon in, and the bitterness out.


vikkycab profile image

vikkycab 20 months ago from Quezon City, Philippines Author

Thomas, I will try your juice recipe soon.

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