Don’t be bitter, bitter melon is here! This beautiful fruit @lanisfarm is native to parts of Asia. It is part of the Cucerbitacae family, related to cucumbers, watermelons, and cantelope. When the melons are younger they have a bright green color and as they age, the melons become yellow and eventually red. It is quite common to eat the melons in their younger state, as some people say they get more bitter as they ripen. There are a few ways to cook this one, but if you want to cut through some of the bitter flavor, try soaking it in a bath of salt water or vinegar first. This should take away some of the bite, but retain those good bitter nutrients! Once you’ve soaked the melon (or not, it’s a personal preference thing!) half the melon and scoop out the seeds and the flesh (remember to compost them!) since they tend to have a high alkaline content. Then you can use the fruit as you wish! Sautéed with soy sauce, honey and garlic? Or roasted and served over rice? You can also juice or pickle the melon! #gmktnyc #grownyc