Bitter melon


In season during the summer months of July and August.


Produced in tropical areas of Asia, bitter melon is largely grown in southern China, Southeast Asia and Taiwan. As described in its name, this fruit (commonly treated as a vegetable) has a bitter outer skin. In Japanese the bitter melon has been called “nigauri” in most parts of Japan, but “goya” in Okinawa, and recently its name as “goya” has caught on throughout Japan. This fruit is abundant in vitamin C, has a high mineral content and promotes perspiration, so it is said to be a good stamina building food for summertime.

Connoisseur selection / storage

Select bitter melon that are firm and bright green in color with pointed spiky knobs. After rinsing, wrap in paper towel or newspaper, place into a vegetable storage container and store in a refrigerator.

Cooking tips

Thinly slice up and use in stir-fry, vinegared and deep-fried dishes. The characteristic bitterness can be toned down by sprinkling on salt, leaving for 5 minutes, and then squeezing out excess moisture.

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