Bitter Melon

A controversial vegetable with an acquired taste that has as many fans as detractors. Even Chinese people must learn to love it. It is abundant in Hong Kong food markets and has a warty-looking, dark- to pale-green skin. In Hong Kong, it is often stir-fried with meats and used in soups or braised. Its slightly bitter quinine flavour leaves a cooling effect in the mouth. In China it is often dried and used as medicine. The greener the melon the more bitter its taste, and many cooks look for the milder, yellow-green-skinned melon. To use, cut in half, seed, and discard interior membrane. Then, to lessen its bitter taste, either blanch or salt it, according to the instructions in the recipe. Store in the bottom of your refrigerator in a loose plastic or paper bag. It can be kept there for three to five days, depending on the condition in which it was bought.