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Salted Bitter Melon and Green Tomatoes

Time 1 hour
Yields Serves 4 to 6
Salted Bitter Melon and Green Tomatoes
(Silvia Razgova / For The Times)
1

Scrub the bitter melon clean and trim the ends. Halve the melon lengthwise and scoop out the seeds with a spoon. Cut each half crosswise into 1/16-inch-thick half-moon slices.

2

Place in a bowl, add 1 ½ tablespoons salt, and gently massage the salt into the bitter melon until evenly mixed. Let stand for at least 45 minutes.

3

When ready to serve, cut the green tomatoes crosswise into 1/16-inch-thick slices. Arrange on a serving platter and sprinkle with salt. Lift the bitter melon out of any accumulated juices and arrange over the tomatoes.

Make Ahead:
The salted bitter melon can be refrigerated for up to 3 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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