Ripe Bitter Melon - Weird Fruit Explorer
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Ep 425: trying a ripe bitter melon!
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Bitter melon: Not poison.. just tastes like poison.
Ima fake poison my family
Perfect description. Haha. It's extremely popular in the Philippines, usually eaten in omelettes. And I hate it. All you westerners get to experience was your mom telling you to "eat your spinach." Imagine being told to "eat your bitter melon."
I eat it every Friday with mongo
Doesn't taste bad, It's good
@@AngryKittens I would have said "I guess you had to be raised on it" but apparently that doesn't always work either.
My worst enemy, bitter melon 🤢
Coming from a cultural background that consumes this on a daily/weekly basis, and as a chef/food scientist, we prefer it when its a breaker/turning (light green with a taint of yellow, happens before turning complete yellow but started changing away from the dark green) because it has the best balance of texture and bitterness. Green ones has a firm texture but strong bitterness, while yellow ripe ones are spongy and mushy but less bitterness with a hint of sweetness. The optimum turning ones has more use and are eaten raw or braised/fried/stir-fried/stuffed/soup etc, while the yellow ripe ones are only limited to be used in juices and occasionally in soup and eaten raw.
You should make videos for real
My mum just eats this stuff straight when green. Maybe some old thing she has from being from rural Thailand.
yeah some say it's good for you raw.
What's the Thai saying? something like:"If you like watching the news and eating bitter gourd,you know you're old."
Don Dobbs I’m not Thai but I totally relate. I hated these as a kid.
I'm now hungry for some
*forbidden gourd*
In japan, when i visited every summer to meet my grandma, This thing was everywhere! It’s growing along the streets, children grow it for school projects, growing in little farm plots, and sold in the market. In Japan we call it ごや or Goya like the food brand. I personally hate it, but i’ve always thought the melon was already ripe when green. Never thought it wasn’t ripe.
they taste horrible i grew lots of them in my garden
Im from Bali, Indonesia. When I was a kid whenever I saw a ripe bitter melon I will always eat 1 or 2 seed from it. Just to fulfill my daily curiosity. I know how it’s taste like, it is very sweet but have a strong vegetable taste in it and I not really like it. But I just can’t help it, my curiosity just too big so just take 1 or 2 seeds will satisfy me hahaha funny kid me
Okinawa?
I think it’s 「ゴーヤー」or「苦瓜」in kanji.
@@celestinarudenbelk7498 ゴーヤ (not ゴーヤー) seems to be the most common way of saying it
It's believed to be good for diabetes. We here in Pakistan cut them into small pieces, season with salt leave for sometime then wash(to remove some of bitterness) and fry till cooked and brownish then mix with meat cooked with lots of onion and tomatoes. Sometimes without meat with potatoes or split chickpeas.
Sounds yummy!
i like to make tea with the leaves and stem. a nice bitter tea that's good for almost any ailments.
I remember watching a Japanese drama Nagi's Long Vacation, and a character was eating ripe bitter melons. She also said it was sweet.
its VERY sweet, haven’t ate one in years, but i can assure you, its sweeter than my sweet tooth.
Nahh it's really really sweet .. one of my favourites
My wife makes it two ways. She cuts the green melon into 1/2" wide rings then in half again and makes a soup of chicken broth with mushrooms. She also sometimes stuffs them like bell peppers with an egg/tofu mix that is similar to mozzarella. Delicious!
yeah I've grown these to the ripe stage and when I showed my mom (who I grew them for since she eats them like crazy) she had no idea they turn like this
that is crazy. i grow up with the balsam apple and i eat the ripe fruits all the time. i don't know much about the bitter melon, never had it. the first time i saw a bitter melon, i was like, cool, an oversized balsam apple! would like to try one ripe. there is no reason why someone who knows this fruit, wouldn't know that can be ripen...
I am sri lankan- We cut the bitter melon in thin circles and then fry it in oil. Cook till brown and then eat.
Sounds good. Any particular type of oil, and do you add any kind of seasonings besides salt?
Here in Hawaii I tend to stir fry it with meat and vegetables, garlic salt, black pepper, ginger, and soy sauce. Oil, any.
@@warrenokuma7264 uh yum? Like what the hell homes, gonna share or what?
@@richardbidinger2577 i guess you can sautee it. Try searching for "Pare recipe"
To remove the bitter, (even it still bitter, but far more acceptable) try to rub it with salt until the foam comes out, then you wash it
My mum slices the unripe ones into thin discs and adds them into the braised beef in black-bean sauce... cooks it for another ten minutes and garnishes with diced birds-eye chillis. One of my favourite dishes. Cooked bitter melon is hardly bitter... like steamed artichoke heart.
Other bitter melon recipes include bitter melon and pork soup, stuffed bitter melon (with mince or fish paste), and bitter melon omelet.
If it weren't for the coronavirus restrictions, I'd be at the Asian markets buying some right now.
Its not eaten ripe for commercial and economic reasons. You can either use the whole green one as a vegetable/gourd or wait until it turns yellow by which point you only have a handful of sweet seeds. The main body is no longer considered edible, so if you wait for the ripeness its considered a "waste"
Yes it is
My parents still grow a lot of bitter melon to sell at local stores near them. We would only let a few if them ripen to save for seed. The ripe ones would always freak me out as a kid because they were so crimson red, like blood.
Bitter melons can be salted to remove some of the bitterness, if desired.
They can be sliced and eaten raw in salads, pickled, fried, grilled, steamed, curried, or cut open remove the seeds stuff with meats etc and baked.
Alleged to have noticeable effects on diabetes.
these fruits with those red slimy things inside are pretty gory and cool looking.
For anyone wondering, yes the plant does contain cyanocobalamin (A form of Vitamin B12 that releases 2% cyanide during digestion) at a concentration of 5355ppm.
Since 1mg/kg cyanide is lethal you'd have to eat 9.3 kg's pr kg bodyweight to get a lethal dose. Not very dangerous.
Huh I didn't know you could find that form of b12 readily in nature, mostly thought it was mostly synthetic.
i grow that in my garden. we have an unlimited supply of it and my mom loves to make a salad out of it. If it's sliced into a mm thick or less, add chopped tomatoes and onions, sprinkle black pepper and make a vinaigrette, the bitterness goes away and its soo good. it helps with blood sugar levels.
1. Green - Slice lengthwise, scoop out seeds, slice into half discs, add little warm water and handful of salt, squeeze the discs by hand, rinse and drain, fry tomatoes, onion, basil, garlic then add karaila and fry until brownish. Eat with rice ( shrimps can be added)
There's wee,small ones growing all over where I am in Thailand. My gal will pick the green ones to make Nam Prik (hot sauce/dipping sauce) but she just laughed when I asked her about eating the ripe ones.
As an Asian, it's definitely edible LOL! We eat it often. We classify it in the "cooling" category of vegetables and fruits. So for example, if you've had too much meat, too much fried foods, you have mouth sores, having bitter melon would be good to "cool" down your "heat-y" body. We stuff a meat mixture after hollowing out the center. We typically do not eat the seeds lol. We just toss it. We can stirfry the bitter gourd, slice it thinly and pour a salad dressing on top and just eat as a salad, you can steam it and dip in soy sauce or fish sauce...there are so many ways to cook and eat bitter melon. We never eat it when it's ripe. I have no idea why, but we just don't.
I think it's the level of oxalate is a bit higher in ripe bitter melon. Cooking would bring that level down. You usually don't want to eat it raw. Oxalate prevents your body from absorbing minerals and in some people will cause kidney stones.
good to know!
potato leaves are apparently loaded with oxalates but my mother used to feed it to us as kids.
on a related note can we get fruitexplorer trying some ferns ?
my mother (from a South Asian country) would swear that young fern shoots are edible and I have found photos online of them in bunches at markets.
But there is also info online saying that some are toxic
dfpguitar cooking leach out the oxalate.
Palate Oxalate also causes gout. If you're unlucky.
@@dfpguitar in a local edible plant guide fiddle head ferns of North America are listed as edible And inedible because of oxalates. I think moderation is in order. They taste a bit like asparagus.
It’s interesting how it is more popular when it tastes unpleasant rather than when it tastes...unremarkable.
*shudder* I ate bitter melon with daalbhat every day for weeks while living in a small village in Nepal where I was working on my field research for my master's degree; you eat what's in season. It was prepared with onion, potato & cumin etc. it's still bitter no matter how it's cooked. Sure, it's good for you but it's definitely an acquired taste. Me, I just eat what's put in front of me and get in with it.
That's a rough one to have to eat every day...
@@WeirdExplorer ya, but when you're staying in a little village in the middle of nowhere it's what you do. Besides, by the time the day was over and I'd been hiking up and down the hills gathering data & samples I'd eat anything that was put in front of me. I still go back to the village at least once a year to follow up on the research, and if I'm there in May to July it's bitter melon & jackfruit season!! (did I mention the little jackfruits? - about the size of a football & a little more pungent than some varieties, like the huge ones from Vietnam & S.E. Asia.)
It might have been a chempedak and not a jackfruit if it was football size
@@soniarose1983 Tasted like jackfruit in every way., it was on the menu and my hosts cooked it, so I ate it. Now, bitter melon - that had to be choked back with some effort and a lot of achar.
bitter mellon is edible when it ripe ...but people usually eat the green because the ripe one can be mushy and slimy. the green one is hard texture suitable for cooking. most south east asian believe bitter food are healthy to your body.
Yes it is
Those are very different!
Your education on foods supports your serendipity
Boil the unripe gourd with some salt until tender, and it will have a deep umami taste behind the bitterness. Best served with coconut urap.
Always amazes me how folk legends come about on edibility without much reason. Especially for things culturally eaten for centuries.
Usually cooked unripe. Stirfried is the best way to cook it just add eggs to it and its done and one thing we dont cook the ripe ones because its soggy and also i had no idea that the seeds inside it can be eaten when its ripe. Thanks to that information now im dying to know for my self what kind of taste it has.thank you im watching your channel from the philippines.
That's interesting. Even though I have grown bitter melon, I have never seen it ripe. I guess maybe we harvested all of them early.
Down here in florida we have little wild bitter gourds... i hate them because they spread like crazy and can take over my peach tree FAST
Yeah I would much rather a peach than a whole bunch of bitter gourds
Eat them to death
I'd like to see you try medlars next. One of the few fruit that needs to rot (technically blet, but bletting is just a specific kind of rotting) before being edible. They taste like smoked apple jam. The tricky bit is to get them fully rotted before they start drying out (and avoiding mold during the process).
I have it in the backlog :) Will be coming up in the future.
It's very easy to blet medlars. Just pick them when they're still hard but as ripe as possible and put them in the freezer. It's similar to them getting hit by a frost on the tree, which also blets them. They taste like grainy apple sauce imo. But sometimes they have sweet clear liquid around the seeds.
What an interesting horror movie practical effect you've discovered right thar. I'm imagining that's what the inside of a Skeksi looks like.
Skeksis soup?
I've eaten ripe bitter melon in small quantities and experienced no ill effects.
It's almost like waiting for things to ripen makes them sweeter lol
my neighbour grew these and I had no idea what it was initially. not great, but blends into a stir fry fine enough
We only let’s it ripen to save the seeds for the next year but you could still eat it.
Can you do ripe eggplant? I have always been curious about that.
Oh!!! Ive been throwing them out when they became yellow thinking they were then spoiled lol... For sure looking fwd to trying them orangey now :) Thanks for this sharing!
seeing the inside of those ripe ones takes me straight back to being 11, coming back from vacation and seeing the burst-open ripe bitter melons in our garden! so disgusting! 😂
in Sri lanka we make dish adding coconut milk ,Garcinia cambogia(goraka) paste 0r some tomato to reduce bitterness. and we have some wild varieties better than cultivated varieties. cooking with something acidic like tomato reduces bitterness. some people fond of bitter taste over sweet taste and they can easily taste foods like this.
Just tried bitter melon for the first time today, and I gotta say......I think I would prefer the ripe version, because I prefer almost anything to the unripe version, lol
I got one from a Chinese coworker’s garden. It was turning yellowish orange so I cut it open and was surprised by the weird red pods inside. After some research I tried the red pods which are sweet and the melon itself raw was quite pleasant too. L I’m going to do a quick stir fry with the rest later. I’m into it.
You can find this thing ripe in turkish farmers market. Like you said probably an old lady selling it and interesting fact is we don't use it unripe. Ripe bitter melon or "kudret narı(turkish name)" yellow part has value rather than seeds or green. I don't know any recipe about it , i am not fan of this thing but what i know is usually people mix it which oil to flavour the oil.
I've seen it in the stores thanks weird explorer I'll probably try it now
Can't let it ripen on vine or the whole plant will start to die back. I has completed it's purpose.... to make offspring. So, just like most plants, you pick them unripe until end of season.
It's edible even if it's ripe. The one you are holding is more like it's starting to rot on the bottom. Any rotting vegetable is not recommended for eating. The pulps on most poisonous plants are edition, i.e Yew berries. The poisonous part are usually the seed. The only thing that I know of where the pulps are poisonous is the Death Apple.
Well no wonder I hated it the one time I tried it! Now I'll have to get it again and let it ripen to try it.
this is helpful and very interesting. thank you! in the philippines we saute the unripe bitter gourds as a vegetable dish. it's really delicious!
the balsam apple, the plant we call Cerasee in my country, i use to eat one ripe one every morning after brushing my teeth to see if they were properly cleaned. if there were red stains on your teeth after, then you need to brush again. i have never tried the bitter melon before but i have seen it a lot since coming to the US. i am guessing that it's not so different from the balsam apple though.
I am growing these this spring.
One of the best meals I've ever had was a bitter melon beef dish from a restaurant in Berkeley. I'm a big fan of bitter for the most part. The only bitter thing I think is too bitter for my taste is bile...which you mainly get when eating improperly handled/harvested livers.
Yes it is
Drinking bitter gourd juice can reduce or prevent wrinkles .
Many people are talking about eating them raw, I can't imagine eating indian bitter melon raw...
Although they juice for people with diabetes
2:52 Eating lunch thinking I'll be safe to watch WE but then 'blood clot' comes in to play! Lol
The ripe one, the red seeds are suck by many children in the 80's in my country
In my country we use it to prepare stew. In place of tomato.
Not poisonous i eat it all the time good with fish sauce and hot pepper
2:26 you won't regret
I’ve seen these growing at Sea World in Orlando.
Looks like a giant chilli pepper to me filled with kidney beans.... fascinating....
WOAH! I was not expecting that! :) Thanks!
Of course! thanks for the super helpful article :)
Bitter melon is actually taste good when you slice it thinly and put an egg on it the sautè it.
Ripe it is cooked for candy like the bitter gourd
So far we (in my family here and back home) have eaten green ones along with its seeds fried with some oil and onion (after cutting the bitter gourd into slices and soaking in water with a pinch of salt for about 7 min to get rid of some bitterness.
First wash the bitter gourds and soak in water with a pinch of salt. Then chop one or one and half or two onions. When chopping is completed add more water and drain the soaking bitter gourd slices. In a frying pan add two table spoons of cooking oil (depending on the amount of bitter gourd) and heat it in medium heat. Add the chopped onions in to the frying pan when the oil is hot. Toss it until onion turns transparent. Then put the bitter gourd slices (thin slices so that it can fry well and will be less bitter) in to the frying pan. Since the bitter gourd is already wet, there is no need to add water during cooking. Sprinkle some turmeric powder and fry it for may be 5 to 7 minutes. Sprinkle some salt and may be one table spoon of sugar and stir it. Then cover the frying pan with a lid and let it cook for another 5 to 7 minutes till its green color fads away slightly.
Remove the lid and continue frying till the slices turn partially black (from burning); stir intermittently. No need to burn it too much. It should be ready for eating. It can be eaten with rice as a side dish or with Chapati or Paratha. Add some ghee or butter if you wish to reduce its bitterness. Tell your brain before eating that the dish is supposed to taste bitter. It then will taste great. After I first posted I cooked about 5 bitter gourds 6 in (about 15 cm) in long. I removed the seeds from some of them those were hard (matured ones). The dish tasted really good with rice and some Dal (side dish). Then this is the edited version of my original post about one hour ago.
We love bitter gourds because it is good for health and very tasty when cooked properly. Also it can be cooked like a vegetable curry with brinjal (egg plant), diced potato and sliced tomato. People cook a dish called "Shukto" - an Indian dish with this bitter gourd. The above is for green bitter gourd.
I had picked a ripe one today from my backyard before cooking and turned to TH-cam to find out how to eat it. The above is my style of cooking bitter gourd. By the way, I put the ripe bitter gourd while cooking to the green raw ones and it actually tasted sweet. I believe in this video one viewer commented to cook the bitter gourd when it is partially turning yellow/orange color from green. The one I had picked from my backyard today was just like that, partially green and partially yellow with beautiful red soft coated seeds inside. Even my wife liked the bitter gourd I cooked today.
I have seen a lot of chinese buying and eating green bitter melón in Costa Rica. The asían market and local farmer market only sell green bitter melón. I like to eat green bitter melón.Ripe bitter melón taste not as good as green one.You can use the seeds of the ripe bitter melón to sow
Ripe bitter melón taste mushy and slimy
I assume that old lady would not be selling poisonous gourds
Maybe she was a witch
Not on purpose.
I've bought poisonous fruit from little old ladies before. they have the best stuff, but you have to do some research to make sure you can eat it.
I eat the ampalaya/bitter groud every Friday with chicken tomato and eggs with rice I tasty
yea i was gonna say.. they grow wildly here in at my central south fl home. but they are very small when wild
As someone who farms these. I usually threw away anything with yellowish color because it attracts pest and considered reject by the market
Tomatoes. Jackfruit .Mango. Coconut.
tomatoes coming next :) jackfruit and mango I did long ago. coconut would be good for a future episode
Ohhhhh I miss Goya!! I ate them all the time when I lived in Japan.
These are great unripe served with raw shrimp and chilies.
When I made soup from it I eat the seeds too but the seeds it’s not bitter.
but once that external shell of that seed is removed the
seed is actually interesting looking
I used to eat ripped wild bitter melon when I was a kid in mexico
Balsam apples are just a miniature relative of bitter melon. They can be used and eaten the same way.
I like your cooking segment
Slice it into thin rings then add salt and keep it for a while to extract some juices after that rinse it the fry it until crisps best way to eat
It's done like that in india
I just googled to find out what balsam apples were since i used to pick them and eat the seeds as a kid, and this looked like one so i figueed it was related. and they said the ripe orange ones cause vomiting, maybe the rind does bc ive eaten tons of the seeds with no problem. Shouldve just waited til u mentioned it lol.
I had a dish at an Indian restaurant once that was the most bitter, poisonous tasting thing I've ever had. It was a side dish that looked like pickled veggies, but tasted so strong and alkaline that I almost couldn't finish the rest of the meal. Was that bitter melon???
Possibly! Though that could have been Indian pickles too, that stuff is powerful. Meant to be used very sparingly
When I ate bitter gourd I followed an online recipe and scraped out the seeds and are the flesh after cooking. Did you try cooking the ripe one later?
One day this man will find the actual forbidden fruit.
I hear bitters are good for you
When i was in turkey, i ate 3 at once and i didn‘t get Sick!
miss the "debbi does dallas" theme music
Tastes Metallic, looks like blood clots. Hmmmm...
I watch this while eating my bitter melon dish
The bitter melon that has a long dot is far less bitter than the melon who has more dot on it
Here in the philippines this is pretty common fruit but I think no one ever tried eating the seed when it's ripe. Also in my place we think it is rotten and useless so we throw it out.
You can use the seeds of the ripe bitter melón to sow
Baker Creek Seeds has a whole video on these as I recall about how they are edible ripe.
.
Given they're the same genus i'm tempted to make a hybrid between a bitter melon and a gac fruit now :)))
Do you collect the seeds?
Also have you tried the black diamond apple?
I wonder if you could make the gac rice with that instead. Might be cheaper and even better?
Do you know if the bitter gourd is the same fruit as the "pepino kat" of the state of Yucatan in Mexico?
I ate those as a child hehe
Why would you want to eat ripe bittermelon? Is it any good?
This was the last sighting of The weird fruit explore😂
Man I remember when my old boss at the Chinese restaurant I worked at gave me unripe bitter melon and I still think it’s one of the worst things I’ve ever eaten. Comparable to getting shampoo on your mouth
I know that. Walmart Costa Rica doesn't sell bitter melón because Costa Ricans don't like it. But asían markets sell bitter melon for Chinese. This is custom and tradition of different country in the world
I’m sorry but I tasted bitter melon once and it was the worst thing I have ever eaten in my life. We were in Taiwan and we went up in the hills to a hot spring for a massage and when we left our host took us to dinner. The area was beautiful and it was the cutest little village I had ever seen. She translated the name as bitter melon and my husband and her were discussing if it was the right translation. I figured I like most veggies I will try it. It was so bitter. I find many people try and use sour and bitter interchangeably which is wrong. I love sour. The more sour the better. I hate bitter. I can’t use lemon zest because it is too bitter for me. They say it enhances the lemon flavor. No it adds bitterness to it. I can eat lemons though. Anyway the bitterness was so intense. I ate a lot of fried rice that evening. Everywhere else in Taiwan in the cities was great though. The vegetables were so fresh and food so good. My favorite thing was the pineapple. They don’t sell that variety in the US. our host said it was honey pineapple. It was much less acidic. Just amazing. I would go back for the pineapple alone