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Salted Bitter Melon and Green Tomatoes

Salted Bitter Melon and Green Tomatoes
Silvia Razgova / For The Times

As its name promises, bitter melon is very bitter. Angela Dimayuga salts it to tame its bitterness and pairs it raw with tart, crisp green tomato. This dish is too intense to eat on its own; it serves to cut ... Read more

Total time: 1 hour, largely unattended | Serves 4 to 6
Note: Make ahead: The salted bitter melon can be refrigerated for up to 3 days.
  • 1 bitter melon
  • Kosher salt
  • 2 green tomatoes or firm, unripe red tomatoes

Step 1Scrub 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.

Step 2Place 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.

Step 3When 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.

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