Bitter Melon Salad

KIT’S KITCHEN
BITTER MELON SALAD

Days are getting longer, nicer and the sun is coming out as much as she wants too! So we know what this means! Summer is here and grilling is kicking in.

Here’s a recipe that goes well with your grilled fish, pork, beef and all. It is made of bitter melon — and everyone will be wondering what this is? In addition, here is what I gathered from The National Bitter Melon Council. The bitter melon grows in tropical and subtropical climates. The name ‘bitter’ comes from the bitter taste of this vegetable, considered the most bitter among all edible vegetables. A long, warty, and very bitter fruit used in global cuisine, healing practice, and art. A member of the gourd family, it possesses qualities that can be used as food, medicine, and as instigators of situations that promote conversation and community.

Ingredients:
3 pcs of ampalaya
1 medium-sized onion, cubed
2 thumb-sized ginger, grated
Juice of 1 whole lemon
Rock salt

For marinade:
1/2 cup vinegar
1/8 cup sugar
salt & pepper to your taste

Cooking procedure:
• I choose my ampalaya with the smoothest skin I can find.
• Trim both ends then cut into halves lengthwise.
• Scrape off the seeds with a spoon and discard.
• Slice the ampayala thinly.
• Place in a shallow bowl and sprinkle with rock salt liberally and let it stand for about 15 minutes.
• With your hands, squeeze the sliced ampalaya to remove much of the bitter juices.
• Rinse under the tap and drain well and place the drained ampalaya in a glass bowl.
• Pour your lemon juice.
• Add your cubed onions and grated ginger.
• Pour your marinade over to your ampalaya and combine well.
• Tighten the cap and chill until needed.

This ampalaya salad dish is good with your grilled or fried meat and seafood.

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Ruth D. Ezra is a culinary queen in her own right through experience and training. She is a bookkeeper by profession at AllState Roadside Services in Northbrook, IL. Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at ezraruth@comcast.net.