Bitter Melons

For the average American, the range of food that he/she eats is actually quite limited when compared to many other nationalities. This is especially true when compared to Asians.

The sad part about this is that, in many large metropolitan areas of the US, there availability of many "exotic" ingredients is actually quite easy. Here, in the NW suburbs of Chicago, there are many stores and markets, both ethnic and non-ethnic, that carry a wide variety of food products that one can try or add to one's culinary repertoire.

I just got back from Valli Fresh Market near here, and just in the produce isle alone, I can find lots of amazing stuff. This post focuses on this one particular amazing vegetable called the bitter melon. Here, they carry two types of bitter melons.

The ones on the right are the type that are generically called the bitter melon, while the one of the left has a more specific name as the Goya melon.

When I was growing up, I was more familiar with the one on the right. And I hated it. It does have a slight bitter taste, and of course, as a kid, you hate anything bitter. But now, as an adult, I love vegetables with a bitterness to it, and so, this bitter melon is one of my favorite. I cook with it often, usually in a quick stir fry.

The Goya melon, on the other hand, is quite popular in Japan, especially in Okinawa. It has been credited as one factor on why Okinawan has the highest percentage of citizens older than 100. It is often served stir fried in a dish called Chanpuru.

Both melons are popular in other parts of Asia. The generic bitter melon is a common ingredient in the Filipino dish Sinigang, while the goya melon is popular in many parts of India (it is sometime called Indian bitter melon).

I bought some today, and will be having it for dinner tomorrow evening. :)

Zz.