Bitter melon | CUESA

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Bitter melon

Bitter melon looks like a cucumber with light green, warty, wrinkled skin. Its bitter taste is caused by quinine, which has medicinal qualities. Soaking, blanching, or salting reduces the melon’s bitterness. Mature melons can be cooked unpeeled, but their seeds and pith should be removed. Bitter melon is often stuffed with meat or seafood, used in curries, or added to stir-fries. Its an acquired taste worth experimenting with.

In Season

June, July, August, September, October, November

Available From

Recipes with Bitter melon

Pinakbet (Filipino Vegetable Stew)

Linda Shiue, MD, Spicebox Kitchen

Ginisang Ampalaya (Bitter Melon with Eggs)

Aileen Suzara, Sariwa

Articles about Bitter melon

November 21, 2012

A Farmers Market Guide to Asian Vegetables

Do you know the difference between bok choy and tatsoi? Learn more about Asian vegetables at the farmers market.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »