Chinese cuisine: how is bitter melon (momordica) prepared?

Bitter melon in China, karela in India, goya in Japan—this vegetable is popular in Asian cuisine thanks to its unique appearance and unusual taste. Among other varieties of this vegetable, Momordica charantia is particularly popular.

Visually, the vegetable resembles something between a zucchini and a cucumber with uneven and sharp skin. But despite its unusual appearance, momordica does not keep very well. After just a couple of days in the refrigerator, the skin turns pale and the flesh becomes too soft. The fresh vegetable is too bitter and unsuitable for consumption; it must be heat-treated. Green fruits are used for cooking, while yellow or orange momordica has such bitter flesh that even heat treatment does not help.

The intricacies of preliminary preparation

Even firm green fruits have a lot of bitterness that needs to be removed. To do this, simply cover the vegetables with salt, and as soon as the melon releases juice, squeeze it with your hands. Don’t worry about damaging the structure of the vegetable, as momordica is quite elastic and easily regains its shape. Afterwards, simply rinse the vegetable under running water in a colander. Some experts believe that this method causes some of the vitamins to be lost, but it allows you to get rid of the unpleasant bitterness. Some cooks prefer to simply scald the melon with boiling water or boil it in salted water.

How is bitter melon used?

Momordica is widely valued for its medicinal properties. Decoctions made from this vegetable can relieve symptoms of gastrointestinal infections, lower blood sugar and cholesterol levels, and much more. And best of all, 100 grams of this vegetable contains only 19 kilocalories.

In Chinese cuisine, not only the flesh but also the seeds are actively used. They are boiled, fried, added to various soups, vegetable stews, and salads.

Green vegetables in any form go well with:

• various seafood;
• pork, beef, poultry;
• stewed, boiled, and baked potatoes;
• yogurt (without additives);
• various vegetables;
• various tropical fruits, including coconut.

Momordica is distinguished by its high vitamin and protein content, which gives it high nutritional value. Some parts of the plant, such as its young leaves or shoots, contain a high percentage of folic acid, so they are used as a healthy addition to soups, salads, and appetizers.

Young fruits or just their pulp can be fried and then added to salads. If the fruit is ripe enough, its seeds turn a rich red color. Without prior processing, they are not suitable for consumption due to their tough texture, so they need to be boiled a little.

Marmalade made from momordica has gained particular popularity in Asian cuisine. The resulting sweet mixture can be mixed with alcohol to create an unusual liqueur or tincture with a unique taste.

Momordica seeds are used as additives to cakes, buns, and other confectionery products. They have a rich nutty and tropical flavor and are rich in micronutrients and various vitamins.