Bitter cucumber

Where does Bitter cucumber grow?

Found in: Africa, American Samoa, Angola, Argentina, Asia, Australia, Bangladesh, Belize, Benin, Bolivia, Brazil, Burkina Faso, Burundi, Cambodia, Cameroon, Central Africa, Central America, Chad, China, Congo DR, Congo R, Costa Rica, Côte d'Ivoire, Cuba, Dominican Republic, East Africa, East Timor, Easter Island, El Salvador, Ethiopia, Fiji, FSM, Gabon, Gambia, Ghana, Guam, Guatemala, Guiana, Guianas, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, Himalayas, India, Indochina, Indonesia, Ivory Coast, Jamaica, Kenya, Kiribati, Korea, Laos, Liberia, Madagascar, Malawi, Malaysia, Mali, Mariana Islands, Marquesas, Mauritania, Mauritius, Mexico, Mozambique, Myanmar, Namibia, Nauru, Nepal, Nicaragua, Nigeria, Northeastern India, Pacific, Pakistan, Panama, Papua New Guinea, PNG, Paraguay, Philippines, Pohnpei, Puerto Rico, Reunion, Rotuma, Rwanda, Sao Tome and Principe, SE Asia, Senegal, Seychelles, Sierra Leone, Sikkim, Singapore, Solomon Islands, Southern Africa, South America, Sri Lanka, St Lucia, Sudan, Suriname, Taiwan, Tanzania, Thailand, Timor-Leste, Togo, Tonga, Tuvalu, Uganda, United States, Vanuatu, Venezuela, Vietnam, West Africa, West Indies, West Timor, Zambia, Zimbabwe

Notes: The plant is being shown to have medicinal properties against virus type diseases, including HIV and Influenza. It has anticancer properties. There are about 50 Momordica species. Chemical composition (Chinese sample): Protein = 0.91%. Fat = 0.23%. Carbohydrate = 3.29%. Ash = 0.56%. Reported rich in Vitamins B1, B2, and C, with some Vitamin A present. It contains quinine which helps with malaria control. It has14.8 mg per 100 g dry weight and 6.1 mg fresh weight of alpha-tocopherol (Vitamin E).

Status: It is a commercially cultivated vegetable. In Papua New Guinea only of minor importance and used by Asians. It is an important food and flavouring in Asia. Leaves are sold in local markets.

Growing Bitter cucumber

Cultivation: Plants are grown from seed. For large scale plantings, 6-7 kg of seed are required for planting one hectare. Seeds are planted at 50 cm spacing in the place where the plants are to grow and need a stick to climb up. The seeds are put at 2 cm depth. Often plants are grown on raised beds 2 m apart with 0.5 m between plants. The seed has a hard seed coat and germinates slowly. Soaking seeds for 24 hours before sowing gives a quicker more even germination. Regular watering is required.

Edible Uses: The young bitter fruit are cooked and eaten. They are boiled, stuffed, fried or pickled. They are used in soups, stews and stir-fried dishes. The seed mass of the ripe fruit is used as a food flavouring. The leaves are also cooked and eaten as a flavouring. The tender shoots and leaves are sometimes eaten. CAUTION The leaves are considered to cause diarrhoea and vomiting.

Production: Fruit are ready to harvest 45-55 days after planting. Fruit should be harvested when young and tender. Once fruit have begun to change colour to yellow they are past maturity for eating. Early removal of young fruit also ensures continuous fruit setting. This can allow 6-8 successive pickings of fruit. Fruit on the plant are sometimes wrapped in paper to prevent fruit fly damage. Seed well stored can remain viable for 4-5 years. The young bitter fruit are cooked and eaten. The fruit is blanched or soaked in salt water to reduce the bitter taste.

Nutrition Info

Bitter cucumber Photos

References

Bitter cucumber references

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