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Key Ingredient

ELEANOR NAKAMA-MITSUNAGA

Wednesday, May 23, 2001



CRAIG T. KOJIMA / STAR-BULLETIN
The pretty, delicate appearance of bittermelon slices
belies the astringent taste of the vegetable.



Key Ingredient:
Bittermelon


Bittermelon is undeniably an acquired taste. There's no room for food wimps here. Its shocking bitter flavor is quite a wake-up call for the inexperienced tongue, but that's also what makes it so revered by those who say it's addicting.

Native to Asia, this bitter jewel is a favorite of the Chinese, Okinawans, Filipinos, Southeast Asians and Indians. It is believed to have strong medicinal value -- purifying the blood and boosting the immune system.

The basics: Bittermelon, also known as balsam pear, is a member of the gourd family and a relative of the cucumber and squash. The oblong melon grows on vines and varies in length from 1 to 8 inches.

Bittermelon is bright green in color with a distinct warty skin. It is also a good source of vitamin C and iron and is said to be beneficial for diabetics in lowering blood-sugar levels.

Selecting: Pick firm, bright green melons that are free of soft spots and blemishes. Watch out for yellowing or orange areas, a clear sign of age. The petite, 1-inch bittermelon variety is said to be mellower than its cucumber-sized cousin.

Storing: Refrigerate bittermelon covered for 4 or 5 days.

Use: Rinse bittermelon before using. Halve melon lengthwise. Scrape out the seeds that are encased in a pulpy flesh. Seeds may sometimes be red, indicating age, but the melon should still be fine.

Use a mandoline to slice melon thinly for use raw in salads or as namasu (pickled Japanese side dish). Or, chop thicker for such popular local dishes as beef or pork bittermelon with black-bean sauce, goya champuru (Okinawan tofu stir-fry) or pinacbet (Filipino stew of vegetables seasoned with bagoong.

Bittermelon juice is also popular throughout Asia, but this is really for diehard bittermelon lovers.

Where to buy: Bittermelon can usually be found year-round, however, summer months are the peak season. Most supermarkets and Chinatown should now have an abundant supply, ranging from $1.69 to $2.99 a pound. Also, check out your neighborhood farmers' market for vine-fresh melons at bargain prices.

Food Stuffs: Morsels



Contact Eleanor Nakama-Mitsunaga
online at features@starbulletin.com


Asterisk (*) after nutritional analyses
indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.




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