Horticultural Distinctions

• Bitter gourd may be known many different names, but horticulturally speaking, there are only three types. The small fruit type is dark green and very bitter; the long fruit type is more than twice as long and only slightly bitter; and the triangular type is light to dark green and moderately bitter. Vegetables are uniformly long and thin with deep green skin covered in knobby, wart-like protrusions. The fruit of the triangular type has conical ends.
  
  

Selecting Bitter Gourds

• Bitter gourds should appear fresh with an evenly green peel. They should be free of obvious blemishes such as sunken portions, discoloration and splitting. Vegetables should feel firm to the touch. Do not select fruits that appear yellow; yellowing skin and seeds that are gelatinous and red indicate an over-ripe product. Over-ripe bitter gourds are inappropriate for most preparations.
  
  

Cultivation Requirements

• Start bitter gourds indoors from seeds, transplanting them outdoors when the weather begins to warm. Plant them as you would cucumbers, in well-draining soil in a sunny location. Bitter gourds prefer to be trellised. Harvest vegetables frequently so that they do not become overgrown. Use a knife to cut gourds loose from their vines to avoid damaging the plants.
  
  

Uses of Bitter Gourd

• In the Philippines, a popular main dish with bitter gourds combines them with ground beef and oyster sauce. Incorporate them into eggs and diced tomatoes for a breakfast or lunch preparation. Do a simple Chinese-style stir fry with chili flakes, garlic, sesame oil and vinegar to highlight the vegetable's flavor. For an Indian dish, deep fry the vegetable then fold them into a sauce made with yogurt, coconut and mustard seed.