What You’ll Need
Fresh bitter melons
Sharp knife and spoon
Cutting board
Pot for blanching
Bowl with ice water
Paper towels or clean kitchen towel
Freezer-safe bags or containers
Step-by-Step Instructions
1. Choose and Clean
Pick young, firm, bright-green bitter melons with no soft spots.
Wash thoroughly under cool running water to remove dirt or residue.
2. Cut and Prep
Slice off both ends.
Cut the melon lengthwise and scoop out the seeds and pith with a spoon.
Slice or chop into the shape you prefer for cooking (half-moons, cubes, etc.).
3. Blanch (Recommended)
Blanching helps preserve color, texture, and nutrients.
Bring a large pot of water to a boil.
Add the sliced bitter melon and blanch for 2–3 minutes.
Immediately transfer the pieces to a bowl of ice water to stop the cooking process.
After a minute or two, drain thoroughly and pat dry with paper towels.
4. Pre-Freeze (Optional but Helpful)
To prevent the slices from clumping together:
Arrange the dried slices in a single layer on a baking sheet.
Freeze for about 1–2 hours, until firm.
5. Pack for Freezing
Transfer the pre-frozen slices into freezer-safe bags or airtight containers.
Squeeze out as much air as possible before sealing.
Label with the date.
6. Freeze
Store in the freezer at 0°F (-18°C) or below.
For best quality, use within 8–10 months.
🍳 Tips for Use
You can cook frozen bitter melon directly from frozen — no need to thaw.
Great for stir-fries, soups, and stews.
If you prefer less bitterness, blanch in salted water or briefly soak slices in salted water before freezing.