Momordica charantia commonly called Carilla, bitter melon or bitter gourd originated from the Indian sub-continent. In the 14th century it was introduced to China and later spread across Asia, Africa and the Caribbean.
Carilla is a fruit, however, and not a vegetable as it is always considered. It is used as a vegetable in India, China and other parts of Asia as well as in the Caribbean. Carilla is a tender fast-growing vine with deeply lobed, irregular-shaped green leaves and small yellow flowers, and the fruit has the ovoid shape of a cucumber. As the name suggests, the taste is very bitter. In Guyana the main varieties that are very popular are the Chinese variety which is longer and coarsely crinkled, the Indian variety which is finely crinkled, and a very small variety called Baan carilla. They are white, light green and dark green in colour. When over-ripe the colour is yellow/orange.
The fruit or vegetable is cooked in curries with coconut milk, stuffed with meat and spices and deep fried. The Chinese like to cook it by cutting it thinly and stir frying it with pork. You can try blanching the Carilla before cooking, as this helps to reduce the bitter taste, but whichever way you decide to cook it you will enjoy it.
Carilla has also long used in traditional Chinese medicine to treat a variety of ailments. In Ayurvedi medicine it is used traditionally to regulate blood sugar level. If you are on medication check with your doctor before use.
Carilla is also rich in iron, vitamins, phosphorous and fibre, and is available in abundance in the markets.
Carilla is really a vine, and is best grown supported on a trellis, so the fruit does not rot when lying on the wet or damp soil. It will grow from seed, and seed which has been soaked in water first will germinate more quickly. It likes well-drained soil, and before planting the soil should be mixed with compost.
It needs insects to pollinate the flowers, in order that the fruit can develop, although this can be done manually if necessary. Normally it is best to pick the fruit when it is still tender, because the older it is, the more bitter it becomes. However, if seeds are wanted, the fruit should be left on the vine until it gets yellowed and leathery when it will then burst on its own. The seeds inside can then be retrieved.
Until next week, happy gardening!
