The Bitter Melon may be an acquired taste
The bitter melon (Momordica charantia) is also called balsam pear or bitter gourd and may be an acquired taste. Bitter melon is widely used in Asian cooking and available in the United States in Asian markets but is an easy-to-grow warm season crop in SE Arizona. All parts of the plant also have traditional medicinal uses. True to its name, the spongy white to green pulp is bitter tasting due to compounds called momordicosides. Many cultivars exist, categorized by fruit shape, color, size and presence of skin tubercles.
A Taiwan white-fleshed variety.
The flavor of most bitter melons, though some are more mild than others, is definitely bitter. The fruits are generally picked, the seeds scooped out, and sliced. They are then usually pickled or stir-fried. Some people immediately like the green, earthy, bitter flavor of the fruits (I do). Others need to make it more palatable by soaking in salt water, which can calm down the bitter flavors.
Though rarely eaten or grown in the US, there are MANY cultivars of this bitter fruit, as it is used all over all parts of greater Asia, and is revered for its unusual flavor and heath benefits. It is considered one of the best anti-cancer foods. Each region has its own long-tended selections.
A South Asian variety.
The fruits vary by flesh color (white or green fleshed), texture (tubercled, bumpy, or smooth), shape (spindle-shaped, long-fruited, pear-shaped), and size (from tiny, almost berry like fruit, to gigantic melon sized fruits).
Direct sow into the ground after threat of frost, or protect from frost if planted slightly earlier. Plant in full sun with enriched garden soil, and regular, even moisture. Mulch roots with straw or other coarse mulch to keep their roots cool. Make sure you have a place for these vines to grow, and they will grow a LOT. Harvest as needed. Fruits can be harvested at various stages depending on the cultivar. They are generally harvested green but some people like the fruits when they are ripe and orange (but also a tad slimy).
