(65 days) Open pollinated.
Bumps and fluting cover the curvaceous lines of this bright pastel-green vegetable, best harvested at 4–5" long.
Don’t be put off by the English name ‘bitter melon’—instead, think balsam pear of Asia or karela of India, where it is a well-regarded tropical vegetable with rich flavor and pleasing bitterness. Long prized for its medicinal qualities, both the leaves and fruits are used as antivirals and to reduce blood-sugar levels. The leaves can be made into tea or cooked as greens.
To prepare fruit for cooking, first scoop out the pulpy core. Peeling isn’t necessary. Elisabeth likes to sauté sliced bitter melon in butter and have it for breakfast with eggs and rice.
Plant in the warmest spot in your garden or hoophouse, and use a trellis for straight fruit.
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