More · 500g
More Bitter Gourd
What it is
This is a whole, fresh bitter gourd, also known as bitter melon. It is a long, ridged vegetable with a distinctively bitter taste. Its flesh is pale green and contains numerous seeds. The texture is crisp when raw and softens considerably when cooked. It is a popular ingredient in many Asian cuisines.
How people cook with it
Bitter gourd is often used in savory dishes. Its strong flavor can be balanced with other ingredients.
- Stir-fries
- Soups
- Curries
- Fried snacks
To prepare bitter gourd, it is typically washed and then sliced. Some cooks recommend removing the seeds and pith before cooking, as these can add to the bitterness. It can be salted and squeezed to draw out excess moisture and bitterness, or blanched. It holds up well to high-heat cooking methods like stir-frying, where its texture remains somewhat firm. It can also be simmered in broths for soups or stews, or even deep-fried into crispy chips.
How it differs from similar foods
Compared to other gourds like zucchini or cucumber, bitter gourd is significantly more bitter. Its firm, slightly waxy skin and dense flesh also set it apart. The internal structure with its many seeds is also a distinguishing feature.
Who it is for
Home cooks looking to add a unique, robust flavor to their meals will find this ingredient useful.
How to keep the rest
Store any unused bitter gourd in the refrigerator. It should be kept in a cool, dry place, ideally in a breathable bag or wrapped in paper to prevent moisture buildup. It is best used within a few days of purchase for optimal freshness.