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White Bitter melon is easily recognized by its bumpy, warty oblong-shaped skin, giving the initial appearance of a malformed white cucumber. Even its flesh can be misleading, bearing a spongy seed cavity looking more similar to that of a cucumber than of a melon. And unlike any other melons, Bitter melons do not require peeling. The fruit's flesh is pale green to white in color and contains layers of flat white seeds which will turn red as the fruit matures. The bitterness in the melon is about the only flavor that the melon delivers. This bitterness is not a uniform bitterness and can range from fruit to fruit. Generally, the younger the fruit, the more bitter. Large, riper fruit will be more mellow and the flesh will become spongy.
Seasons/Availability
White Bitter melon is commercially available in Asia.
Current Facts
White Bitter melons, Momordica charantia, are essentially the same as Bitter Green melons and bear no difference outside of their coloring. Bitter melons are a member of the Cucurbitaceae (gourd) family, and a relative of squash and watermelon. The fruit is also known as Mah-Ra Jeen and balsam pear, though it has no similarities to a pear. The reference to Bitter is a direct reflection of the level of quinine in the fruit. Bitter melons contain a concentrated amount of quinine, which incidentally is a reason why it is highly regarded among Asians, Panamanians and Colombians as a cure (and preventive medicine) for Malaria.
Nutritional Value
Bitter melon is rich in iron, beta carotene, calcium and contains substantial levels of vitamins C and B. Virtually everywhere that the Bitter melon grows, it is used medicinally. It is believed to be good for the liver and has been proven medically to contain an insulin-like compound, polypeptide P and to lower blood sugar levels. Bitter melon contains antiviral proteins, has anti-tumor properties and is used to treat colds, coughs and fevers.
Applications
Though White Bitter melons are often eaten in the Winter, they should be enjoyed during the summer months as they are considered a cooling vegetable. It is recommended to salt the flesh to reduce bitterness, though this does affect the texture, nutrient level and the flavor of other ingredients that it is paired with. Bitter melon is used as a flavor enhancing addition to recipes as its distinct bitter flavor can often be too astringent and sour to consume in large quantities. Bitter melons are often used as an ingredient in curries, soups and stews. Bitter melon pairs well with eggs, potatoes and chiles and it is often prepared as the main vegetable alongside lamb, boar, goose and duck as the bitterness will cut the richness and gaminess of these meats. Always slice the melon thin to reduce the bitterness of each bite.
Ethnic/Cultural Info
Bitter melons may be an acquired taste among Western palates, however this flavor is celebrated and craved in Asian cultures. Bitter melons are a mainstay in Asian produce markets, especially in the hot summer months.
Geography/History
Bitter melon is native to the tropical areas of Asia, Africa, India, the Caribbean, and South America. It is now cultivated and naturalized in nearly every tropical region throughout the world from both the the Eastern and Western Hemispheres. In China, Thailand, the Philippines and other Asian countries the fruit is a common home garden vegetable, often plucked from the vine at gherkin-sized stage and eaten whole.
三峽老街市場
No. 186, Minsheng St, Sanxia District, New Taipei City, Taiwan 237
Bitter melon is native to tropical areas including Asia, Africa, India, the Caribbean, and South America. Over time, it has been cultivated and naturalized across nearly all tropical regions globally in both hemispheres. In countries like China, Thailand, and the Philippines, it is commonly grown in home gardens. There, the fruit is often harvested at a small size, similar to that of a gherkin, and eaten whole.
White Bitter melon is an unusual fruit with bumpy, oblong-shaped skin resembling a malformed white cucumber. Unlike most other melons, it does not need to be peeled before eating. Its pale green to white flesh contains a spongy seed cavity with flat white seeds that turn red as the fruit matures. The bitterness varies, with younger fruit tasting more bitter, while riper, larger ones are mellower but spongier in texture.
North&South Greengrocer
No. 216號, Sanshu Rd, Sanxia District, New Taipei City, Taiwan 237o
+886 2-86711978
White Bitter melons are best enjoyed during summer since they're considered a cooling vegetable. Salting the flesh can reduce their bitterness but alters texture and nutrient levels. Their distinct bitter flavor enhances recipes like curries, soups, and stews. Thin slices minimize bitterness and they pair well with eggs, potatoes, chiles, and rich meats like lamb, boar, and duck.
Binjiang Market
No. 336, Minzu E Rd. Taipei City Zongshan District 10491
0225162519
White Bitter melons, scientifically known as Momordica charantia, belong to the gourd family alongside squash and watermelon. They are essentially the same as green bitter melons, differing only in color. Rich in quinine, the fruit is valued in some cultures as a remedy and preventive measure for malaria. Nutritionally, it offers iron, beta carotene, calcium, and vitamins C and B, while also containing polypeptide-P, which lowers blood sugar and supports liver health.
Jiuhfen old street
224新北市瑞芳區基山街
Bitter melons are a staple in Asian produce markets, especially during hot summers, as their distinctively bitter flavor is highly celebrated and craved across various Asian cuisines. While it might be an acquired taste for Western palates, this unique vegetable plays a central role in many traditional dishes and medicinal practices.
雉琴の市
2118-3 Iibaru, Itoshima, Fukuoka 819-1152, Japan
White Bitter melon’s bitterness is its defining flavor, varying widely from fruit to fruit. The younger the melon, the stronger the bitterness, while larger, riper melons develop a mellower taste as their flesh becomes spongy. Its appearance is striking, with bumpy, oblong skin resembling a distorted white cucumber. Unlike most melons, its skin doesn’t need peeling, and the seeds start white but transition to red as the fruit ripens.
Kong Thao
Known for its intense bitter flavor, this vegetable is valued for its cooling properties during summer. Salting its flesh is a recommended step to mellow its bitterness, but it impacts both texture and nutrient composition. Its astringency serves as an enhancer in curries, soups, and stews. Thin slicing helps balance its bold taste, making it pair well with rich meats like boar, lamb, goose, and duck by countering their gaminess.
99 Ranch Market - Skyline Plaza
250 Skyline Plaza Daly City CA 94015
(650) 992-8899
White Bitter melons, a variation of Momordica charantia, are distinguished only by their color and share the same traits as their green counterparts. They are part of the gourd family and are related to squash and watermelon. Known for their high quinine content, they are highly valued in some cultures as a remedy for malaria. Their bitterness directly reflects the quinine levels, adding to their distinct identity.
Bitter melon, grown in many countries worldwide, is often picked while still small, resembling a gherkin, and eaten whole. Its cultivation and naturalization span virtually all global tropical regions, including both hemispheres, reinforcing its versatility and adaptability as a garden vegetable, especially in nations like China, Thailand, and the Philippines, where it holds culinary prominence.
Specialty
(619) 295-3172
In Asian cultures, bitter melons are cherished not only for their unique taste but also for their use in traditional dishes during the hot summer months, thanks to their cooling effects. They remain a popular ingredient in local produce markets, symbolizing the importance of seasonal eating tied to the climate.
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