Asian Melons

Bitter Melon

Bitter melon grows in tropical areas, including parts of the Amazon, east Africa, Asia,
the Caribbean and Australia

Bitter melon is actually a member of the squash family and resembles a cucumber with
bumpy skin. When first picked, a bitter melon is yellow-green, but as it ripens,
it turns to a yellow-orange color. The inside of the melon is filled with fibrous seeds.
Normally picked at 6.5 to 7 cm in diameter and 29-32 cm long.

Buying & Storing:

Bitter melon is used mostly in Asian and Indian cooking. 
Choose melons that are still green for a more bitter flavor and a yellow-orange melon for
a milder taste. Cut in half and discard the seeds and fibrous core. To reduce the
bitterness, blanch in boiling water for 2 to 3 minutes. The skin is edible and the melon is
not typically peeled. The seeds are also edible, unless very hard, and are included in some
recipes. Bitter melon is commonly stuffed, curried or pickled. It can also be used in
stir-fry’s and soups and may be steamed. Garlic or chili peppers are often added to
recipes with bitter melon to offset the bitter taste.
Store melon loose in a paper or plastic bag in the refrigerator for 3 to 5 days.
Slice the melon immediately before use.

Benefits:

It is believed to have a high iron content, which increases its value as a preventative
medicine for many health conditions

44 kcal, 5.6 g protein, 290 mg calcium, 5 mg iron, 5.1 mg
vitamin A 170 mg vitamin C per 100 g serving.

Hairy Melon

A species of wax gourd, also known as hairy melon and Chinese vegetable marrow,
they are either shaped like a squat eggplant or elongated, like an overgrown zucchini.
Amazingly, they share the same botanical identification as that much larger wax gourd,
the winter melon. Winter melons mature to enormous proportions. Coloured and shaped like
large, round watermelons, they are named for the whitish blotches on the skin which are
said to resemble patches of snow.Fuzzy melons, on the other hand, are harvested and eaten
immature, at which stage they have a covering of fuzz that disappears if the melon is
allowed to grow past its peak to maturity. Purchasing and storing: Choose the smallest,
youngest specimens, which will be firmer. Expect the skin to have a mottled green appearance with a covering of fine, short white hairs. Use within a few days as, like most gourds, they lose their firm texture with keeping.

Preparation:

Fuzzy melon needs to be peeled or scrubbed well to remove all trace of hairs before it can
be eaten. It may be cut into chunks and steamed, scooped out and filled then steamed,
stir-fried with oyster sauce or stir-fried with meat.

Long Melon

Calabash Gourd a species of wax gourd, also known as long melon, they are elongated,
like an overgrown zucchini.

Buying and storing:

Choose the smallest, youngest specimens, which will be firmer. Expect the skin to have a
mottled green appearance. Use within a few days as, like most gourds, they lose their firm
texture with keeping.

Preparation:

It may be cut into chunks and steamed, scooped out and filled then steamed, stir-fried with oyster sauce or stir-fried with meat.