B is for Bittermelon

Bittermelon, known as ampalaya, in Oakland Chinatown

Bittermelon, known as ampalaya in the Philippines, karela in India, mara in Thailand, and many names across Asia, is not coy. "Love me or hate me," it says in every bite. "But you'll never forget me."

For the lovers, this pale green fruit carries a delectable bitterness, whether sauteed with shrimp, scrambled with eggs and onions, or deep fried. For those who are sure they hate it, I beg you to try again. I am a true convert who has gone from picking out bittermelon chunks anywhere I found it for years, to now even relishing it as raw, crisp rounds in an ampalaya salad. It can happen.

Even with the technique of leaching sliced bittermelon with salted water, or masking it with black bean sauce, there's no real way to completely exorcise the bitter essence from this fruit - and some folks wouldn't want it any other way. 

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Need even more reasons to love it? Western medicine has caught up to the traditional use of bittermelon for health. But please try it beyond the pill form: "Bitter Is Better"