Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Bitter melons are available year round.
Current Facts
The bitter melon, AKA wintermelon, moqua, sinqua, opo, balsam pear, and snake gourd, is the fruit of the plant, Momordica Charantia, a member of the Cucurbit Family along with squashes, cucumbers, watermelons and cantaloupe varieties. It is an herbaceous tendril bearing vine that is harvested for its leaves, seeds and fruit. The bitter compounds that the plant has developed act as a natural pest deterrent.
Description/Taste
The bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds. The fruit is harvested, young when still green. As the fruit matures, the skin turns bright orange and the flesh increases in bitterness. Ripe fruits are saved for their seeds and replanted. The bitter melon is considered the most bitter of all fruits. Its bitterness can be tempered by soaking the fruit or cooking it.
Nutritional Value
Bitter melon advocates boast its amalgam of health benefits. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach and twice the potassium of banana.
Applications
Bitter melon can be stir-fried, stewed, curried, steamed, braised or pickled. Dice bitter melon and stir fry with shrimp, then serve with a fermented black bean sauce. Thinly slice bitter melon into rounds, removing the seeds, then deep fry in peanut oil and serve over curd rice. Slice bitter melon into half-moons, then boil until tender and serve as a side. This melon keeps up to one week. Before using bitter melon, wash well, but do not peel.
Geography/History
The bitter melon is native to India. It thrives in tropical and subtropical regions throughout Asia, Africa and the Americas. There are newer hybrids of the bitter melon that have been developed to be more palatable, hence less bitter than their original cultivar.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Bitter Melon. One
is easiest, three is harder.
Bitter melons are available year round.
Current Facts
The bitter melon, AKA wintermelon, moqua, sinqua, opo, balsam pear, and snake gourd, is the fruit of the plant, Momordica Charantia, a member of the Cucurbit Family along with squashes, cucumbers, watermelons and cantaloupe varieties. It is an herbaceous tendril bearing vine that is harvested for its leaves, seeds and fruit. The bitter compounds that the plant has developed act as a natural pest deterrent.
Description/Taste
The bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin and off-white translucent crisp and bitter flesh bearing flat white bitter seeds. The fruit is harvested, young when still green. As the fruit matures, the skin turns bright orange and the flesh increases in bitterness. Ripe fruits are saved for their seeds and replanted. The bitter melon is considered the most bitter of all fruits. Its bitterness can be tempered by soaking the fruit or cooking it.
Nutritional Value
Bitter melon advocates boast its amalgam of health benefits. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach and twice the potassium of banana.
Applications
Bitter melon can be stir-fried, stewed, curried, steamed, braised or pickled. Dice bitter melon and stir fry with shrimp, then serve with a fermented black bean sauce. Thinly slice bitter melon into rounds, removing the seeds, then deep fry in peanut oil and serve over curd rice. Slice bitter melon into half-moons, then boil until tender and serve as a side. This melon keeps up to one week. Before using bitter melon, wash well, but do not peel.
Geography/History
The bitter melon is native to India. It thrives in tropical and subtropical regions throughout Asia, Africa and the Americas. There are newer hybrids of the bitter melon that have been developed to be more palatable, hence less bitter than their original cultivar.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Goldilocks | National City CA | 619-477-7071 |
Recipe Ideas
Recipes that include Bitter Melon. One
is easiest, three is harder.
