This vegetable and medicinal plant is mainly grown in East and South Asia.

As the name suggests, the fruit tastes extremely bitter. The unripe fruits should not be peeled, only cored.

Before consumption, they should be chopped into small pieces, rubbed briefly with salt and boiled in water.

In Asian cuisine, the fruits, shoots and leaves of the vegetable are cooked and served with meat and fish dishes.

When fully ripe, the fruits turn yellow. In this state it is inedible.

Only the fiery red, sweet flesh can be eaten made into jam.

The leaves can be dried and prepared as a tea.

In Ayurvedic medicine, the vegetable plant is traditionally used for diabetes.

This variety is a larger, elongated, high-yielding bitter melon.

This decorative plant is ideal for the home garden.

5+ fresh seeds

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