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Indian bitter melons are small to medium-sized fruits, averaging 10 to 25 centimeters in length, and have a narrow, cylindrical shape with tapered, pointed ends. The skin is thick, bumpy, waxy, and rough, covered in many small, irregularly shaped ridges known as teeth. The skin also ripens from green to yellow-orange when mature. Underneath the surface, the flesh is crisp, firm, white, and aqueous, encasing a small cavity filled with seeds and pith. Indian bitter melons are considered unpalatable when raw, and once cooked, they develop a tender consistency with a sharp, bitter flavor.
Seasons/Availability
Indian bitter melons are in the summer through early winter.
Current Facts
Indian bitter melons, botanically classified as Momordica charantia, are bitter, hanging fruits that grow on a climbing vine belonging to the Cucurbitaceae family. There are two main types of bitter melon, labeled as Indian and Chinese, and Indian bitter melons are widely cultivated around the world for their uniquely shaped fruits. Also known as the Bitter cucumber, Bitter squash, Balsam-Pear, and Bitter gourd in English, Nigauri and Goya in Japanese, Karela in Hindi, Peria in Malay, and Ampalaya in Tagalog, Indian bitter melons are grown in tropical and subtropical climates and are used as both a culinary and medicinal ingredient.
Nutritional Value
Indian bitter melons are an excellent source of potassium, which can help balance fluid levels in the body, and are a good source of iron and fiber. The melons also contain antioxidants such as vitamins A and C and provide some magnesium, phosphorus, zinc, and quinine, which gives the fruit its bitter taste. In Ayurvedic medicine, bitter melon has been used for centuries to help regulate blood sugar levels in diabetic patients, aid in digestion, and reduce symptoms associated with migraines.
Applications
Indian bitter melons are considered unpalatable when raw, and are best suited for cooked applications such as frying, boiling, and sautéing. The seeds and pith are very bitter and should be removed before cooking. It is also recommended to soak the melon in salt water for at least twenty minutes to help reduce the bitterness. Indian bitter melons are popularly stuffed, breaded, and fried, tossed into curries, soups, and stews, or mashed with potatoes as a side dish. The melons are also stir-fried with other vegetables and meats to balance out the bitter flavor, served with yogurt, cooked into omelets, or steeped into a tea. Indian bitter melons pair well with spices such as turmeric, cumin, coriander, and chili powder, lemon juice, pita bread, caramelized onions, lentils, meats such as pork, beef, and poultry, tofu, seafood, eggplant, okra, string beans, tomatoes, lima beans, and coconut milk. The fresh melons will keep 4-5 days when stored in a sealed bag in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Bitter melons are deeply intertwined into the history of Okinawa, which is an island located in southern Japan. The fruits have been grown on the island for hundreds of years and are traditionally stir-fried in goya dishes. After World War II, Okinawa was severely damaged, and the island’s survival was primarily due to the aid of the United States’ military. During this time, canned foods became vital, especially spam, and a new version of goya was created that incorporated tofu, bitter melon, spam, and eggs. In the modern-day, goya-tofu is still widely prepared across Japan and among Japanese communities around the world. The dish is made with its traditional ingredients, including spam, and is fried in sesame oil and seasoned with soy sauce. Goya-tofu is seen as a dish that pays homage to the cultural history of Okinawa, telling the island’s story on a single plate, and combines bitter, salty, and mild flavors to create a balanced meal.
Geography/History
Bitter melons are native to India, specifically to the northeastern Bengali region, and have been growing wild since ancient times. The variety was then introduced to China during the 14th century, where it became widely cultivated, and also spread in popularity to Japan and Southeast Asia. Today Indian bitter melons are harvested from the wild and are commercially cultivated through select growers in Asia, Southeast Asia, Africa, Europe, Australia, South America, the United States, and the Caribbean.
Indian bitter melons are small to medium fruits, measuring between 10 to 25 centimeters. They have a unique bumpy, waxy texture with ridges called "teeth" and ripen from green to yellow-orange when mature. While raw bitter melons are unpalatable due to their sharp flavor, cooking transforms them into a tender texture, retaining their intensely bitter taste. Their flesh is crisp and firm, enclosing seeds and pith within a small cavity.
Carrefour supermarket
Sheikh Zayed Rd - Al Barsha - Al Barsha 1 - Dubai - ОАЭ
Indian bitter melons are considered too bitter to eat raw but offer versatile cooking options. They are best cooked by frying, boiling, or sautéing, and their seeds and pith should be removed beforehand. Soaking in salt water for twenty minutes helps reduce bitterness. Popular preparations include stuffing, frying, tossing in curries and stews, or stir-frying with other vegetables and meats to balance the flavor. They pair well with spices like turmeric and cumin, as well as yogurt, coconut milk, and lentils.
Indian bitter melons: Indian bitter melons, also called Momordica charantia, are valued not only for their culinary uses but also for their medicinal properties. Rich in potassium, iron, and fiber, they also contain antioxidants like vitamins A and C, along with magnesium and zinc. Their bitterness is due to quinine. In Ayurvedic practices, they are utilized to support digestion, regulate blood sugar, and alleviate migraine symptoms.
Bitter melons are native to India, especially the northeastern Bengali region, where they have been growing wild since ancient times. They were introduced to China in the 14th century, where they gained popularity and began to be widely cultivated. Today, Indian bitter melons are commercially grown and harvested across Asia, Southeast Asia, Africa, Europe, Australia, South America, the United States, and the Caribbean.
Markt Binnenrotte
Binnenrotte 101, 3011 HB Rotterdam, Netherlands
Bitter melons play a significant role in Okinawa's cultural history and cuisine. After World War II, spam became a crucial ingredient due to U.S. aid, leading to the creation of goya-tofu. This dish combines bitter melon, tofu, spam, and eggs, fried in sesame oil and seasoned with soy sauce. It remains a staple in Japan and Japanese communities globally, symbolizing Okinawa's resilience and blending bitter, salty, and mild flavors in one plate.
Indian bitter melons are uniquely identifiable by their thick, bumpy skin covered with irregular ridges called teeth. These fruits grow 10 to 25 centimeters long and ripen from green to yellow-orange as they mature. While raw bitter melons are unpalatable, cooking transforms them into a tender texture with a distinct bitter flavor. Their interior houses crisp, white flesh and a cavity containing seeds and pith.
Kodachadri stall 01-32
Indian bitter melons are best when cooked, as they are unpalatable raw. To reduce their intense bitterness, remove the seeds and pith, and soak the melon in salt water for at least 20 minutes before cooking. These melons are versatile and can be stuffed, fried, added to curries or soups, mashed with potatoes, or stir-fried with vegetables or meats. They pair well with spices like turmeric, cumin, and coriander, as well as coconut milk, lentils, and caramelized onions. Store them in a crisper drawer for 4-5 days.
Supermarket Dimapur
Indian bitter melons: These fruits are known for their uniquely bitter flavor and distinct shape, growing on vines in tropical and subtropical regions of the world. They are packed with potassium, helping balance fluids in the body, and are rich in antioxidants like vitamins A and C. In Ayurvedic medicine, bitter melons have been used extensively to regulate blood sugar levels, support digestion, and alleviate migraine symptoms.
Bitter melons are native to the northeastern Bengali region of India, where they have been growing wild since ancient times. They were introduced to China in the 14th century, where they became widely cultivated and eventually spread to Japan and Southeast Asia. Today, Indian bitter melons are both harvested from the wild and commercially grown in regions across Asia, Africa, Europe, Australia, the Americas, and the Caribbean.
Bitter melon has a rich cultural significance in Okinawa, Japan, where it has been cultivated for centuries and traditionally used in stir-fried goya dishes. After World War II, the island turned to survival foods, including canned goods like spam, leading to the creation of goya-tofu. This dish, combining tofu, bitter melon, spam, eggs, soy sauce, and sesame oil, continues to be a nod to Okinawa’s resilience and history while offering a balanced blend of bitter, salty, and mild flavors.
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