A Brief on the Ampalaya

A BRIEF ON THE AMPALAYA

• Scientific Name: Momordica charantia
• Ampalaya, also known as bitter melon or bitter gourd in the USA, is a crawling vine that grows well in tropical countries, particularly in the Philippines.
• The term Ampalaya refers to both the plant and its fruit, which is elongated, green and has a rough and rumpled skin.

Nutrients in Ampalaya

An Ampalaya fruit which contains about 43% moisture is made up of vitamins, minerals and other nutrients.

Ampalaya is usually eaten fresh, but is also available as pickles or canned in brine. Young shoots and leaves are used in various recipes and fruits are usually salted before cooking.

Things to consider before planting Ampalaya

Variety

Variety Name – DAP* – Remarks
Sta. Rita strains – 70-75 – OP
Makiling – 65-70 -OP
Sta. Isabel – 70-75 – OP
Jade star (A, L, XL) – 60-70 – F1 hybrids
Mayon – 65-70 – F1 hybrids
Million Green – 65-75 – F1 hybrids
Galaxy – 65-75 – F1 hybrids
* Days after planting

Ampalaya plant, resistant to pests

The Ampalaya plant, which is an attractive arbor cover or trellis, is relatively resistant to pests, and grows fast. In Florida, wild varieties grow by more than four months in summer through autumn. When temperatures remain high, wild plants usually flower and fruit throughout the year.

A member of the Cucurbitaceae family

Ampalaya is dark green and looks a bit like a cucumber or zucchini with warts. A member of the family Cucurbitaceae, momordicus is the Latin word for bitter.

Momordicines, responsible for its bitter taste

The presence of momordicines in Ampalaya, which is responsible for its bitter taste, can enhance the flavor of other ingredients. It is a monoecious crop, which means it produces male and female flowers.