BITTER Melon -- AMPALAYA

Blossom of the bitter melon... also called ampalaya in Filipino, karela in Indian, cerasse in Caribbean and South American.

The ampalaya is a "tropical and subtropical vine of the family Cucurbitaceae" -- so growing this plant in semi-arid San Diego requires a lot of man-made showers!

Momordica charantia is among the most bitter of all fruits -- but Filipinos like Mom and myself enjoy it sauteed with shrimp and garlic.

Bitter melon has been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion. While this can be helpful in people with sluggish digestion, dyspepsia, and constipation, it can sometimes make heartburn and ulcers worse. The fact that bitter melon is also a demulcent and at least mild inflammation modulator, however, means that it rarely does have these negative effects, based on clinical experience and traditional reports.

The pith will become sweet when the fruit is fully ripe, and the pith's color will turn red. The pith can be eaten uncooked in this state, but the flesh of the melon will be far too tough to be eaten anymore. Red and sweet bitter melon pith is a popular ingredient in some southeast Asian salads.

These red seeds will be dried for next year's planting.

For more information regarding this plant, or for culinary suggestions -- see Wikipedia.

And we know that GOD causes all things to work together for good to those who love God, to those who are the called according to His purpose. (Romans 8:28) Yes... even those bitter things in life, GOD will use for His good purpose.

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