Bitter Melone (Fresh Bittermelon / Bittergur / Sopropo / Karela / Mara)

The bitter melon from Transfood GmbH (botanically Momordica charantia) belongs to the family of peanuts and is a fundamental vegetable in the Asian, African and Caribbean cuisine. The imported fresh products are characterized by their lengthy shape and a markedly spicy, frightened skin. As imported as fresh crops, the immature, green fruits have a cracking tissue and the name-giving, intense bitter taste, which is appreciated in many cultures both culinary and for its health-promoting properties.

Traditional superfood: Contains plant active ingredients (such as charantin and momordicin) which are traditionally used in natural medicine to support a balanced blood figure level.Culinaric contrast: Brings the rare but highly valued bitter taste component in Western cuisines into dishes.Fresh logistics of crops: Fast transport by air freight guarantees that the fruits arrive young, juicy and crunchy to the customer without being woody.

Nutritional values (per 100g)Fuel value: approximately 17 kcal / 71 kJFat: approximately 0.2 g, of which saturated fats: < 0.1 g, carbohydrates: approximately 3.7 g, of which sugar: approximately 1.0 g, fats: approximately 2.8 g, protein: approximately 1.0 g, salt: < 0.01 gVital substances: Excellent source of vitamin C (extremely high for a turmeric plant), vitamin A, iron and potassium

Temperature: Sensitive to cold and pressure. Optimally stored at 8 °C to 11 °C in the vegetable compartment of the refrigerator.Protection: Wrap in a dry paper cloth or a slightly opened plastic bag to protect it from moisture loss.Consumption: Process fresh within 3 to 5 days.Maturation Note: Use the fruit as long as it is green and solid.

Panned dishes (Stir-Fry): Cut into fine slices and stained sharply in the wook (e.g. the Thai classic with eggs or the Okinawan Gōyā Champurū).Filled Bittermelon: Cut out and process with a spicy meat (e.g. pork hack in the Vietnamese Canh Khổ Qua) or lens mixture and then steamed or crushed.Indian Curries: The Indian type (Karela) is traditionally cut into thick rings, salty and intensely spicy curries.Tips for preparation: The bittermelon does not need to be peeled.Cut it up in length and scratch the swammy white life inside with a spoonful core completely out with a spoonful spoon.

100% fresh bitter melons.

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