The name may be off putting but I highly recommend trying them in cooking as they are surprisingly tasty as well as so good for you.
This is Bitter Melon (Momordica charantia)
They are well known in Chinese and Ayurvedic medicine. I have grown up with these and mum is still growing them in her garden in Sydney.
This fruit is used in juicing and a variety of cooking for it’s taste and medicinal properties. It is
known today for its benefits in lowering blood sugar and assisting liver and
stomach function. Bitter Melon is also noted for it’s anti-viral, anti-parasitic
and anti-inflammatory properties.
It is also consumed raw, whole or in juice form for its many
When this fruit is still green it is used like a vegetable in
cooking stir fries, soups or omelettes.
It goes well with savoury dishes.
If cooking for a stir fry or omelette, prepare by washing,
slicing in half and removing the seeds. Slice into pieces and stir fry with soy
sauce and garlic. Add eggs and other vegetables to your taste.
If cooking, stuffed in a soup. Wash, slice a small section lengthways out, and scoop out the seeds. Add the stuffing (mince, mushrooms, shallots and seasoning) and place in your soup to boil until cooked through.
Bitter Melon omelette with salad and Bitter Melon stuffed in soup.