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Everything about bittere meloen

What every professional kitchen needs to know about bitter melon: origin, flavour, preparation and storage.

What is bittere meloen?

Bitter melon (苦瓜) — also known as bitter gourd, in Japan goya (ゴーヤ), in Vietnam khổ qua, in Thailand mara (มะระ), in Indonesia paria or pare, botanically Momordica charantia — is one of the most distinctive vegetables in Asian cuisine.

The bitterness, caused by momordicine and other alkaloids, is deliberately sought in Asian cuisines. It has cooling properties in Traditional Chinese Medicine and pairs excellently with fatty or sweet counterparts.

苦瓜bitter melonbittergourdfoe kwakarela

Origin & tradition

Originating from tropical Asia, with most cultivation in India, China and Southeast Asia. In India it is called karela and is an essential ingredient in dishes widely available during summer.

In China, bitter melon with black bean sauce and pork is a classic dish. In Okinawa, Japan, goya champuru (stir-fry with tofu and egg) is a regional icon.

Flavour & texture

The flavour is strongly bitter with a cool, refreshing character. The flesh is crisp and has a light sweetness that contrasts with the bitter skin. Ripe bitter melon (orange or yellow) is less bitter but softer. The bitterness decreases with heat and further still when salted beforehand.

In Thai cuisine, mara (มะระ) is stir-fried or used in clear soups. In Vietnamese cuisine, canh khổ qua nhồi thịt — stuffed bitter melon with minced meat in broth — is one of the most classic Vietnamese dishes, a standard in Vietnamese restaurants. In Indonesian cuisine it is known as paria or pare and sayur pare — stir-fried with tempeh or shrimp — is eaten as a daily side dish. In Japanese cuisine, goya chanpuru is the iconic Okinawan stir-fry dish. In Chinese cuisine: Cantonese soups and stir-fry with black bean sauce.

Kitchen applications

Vietnamese canh khổ qua nhồi thịt — stuffed bitter melon with minced meat in broth, Vietnamese restaurant classic
Goya chanpuru (Okinawa, Japan) — stir-fry with tofu, egg and pork, iconic Japanese dish
Indonesian sayur pare — stir-fried with tempeh or shrimp, daily side dish
Thai mara stir-fry or soup with garlic and egg
Chinese stuffed bitter melon, braised in black bean sauce (Cantonese preparation)
Korean yeoiu jjim or as a health drink (여주) in Korean health restaurants

Storage & freshness

Store undamaged at 10 to 12°C. Bitter melon is sensitive to cold and shows chilling injury below 10°C. Do not store in the coldest zone of the refrigerator.

Use within 4 to 5 days. Cut bitter melon oxidises quickly; wrap in foil.

Professional kitchen tip

Sprinkle salt over sliced bitter melon and leave for 15 minutes. Rinse and pat dry. This significantly reduces the bitterness.

Remove the white seed membranes completely before use: these contain the most bitterness.

Fresh Bittere Meloen delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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