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This year, I planted a row of four bitter melon trees in front of the floor-to-ceiling windows. These four bitter melon trees are really a big contributor this summer. They not only provide shade for the room and avoid the heat, but also harvest a lot of fresh and delicious bitter melons. There are too many bitter melons to eat, and many green bitter melons gradually begin to turn yellow and mature. How can this be so easy? I only know how to eat green bitter melon, but how to eat this ripe yellow bitter melon? One day, LG said that a Japanese person he knew also had a lot of bitter melon at home, and he made bitter melon jam because he couldn't finish it all. After listening to it, I suddenly felt enlightened. Yes, this kind of ripe orange-yellow bitter melon might be a good material for making jam. I remember watching a TV show that said that after green peppers mature and turn red, the various vitamins and other nutrients contained in them will double. The sun's blessings will not be in vain. Presumably this bitter melon should be the same way. The mature and beautiful orange color seems to really tell us: I am super nutritious now! Let’s get started. I picked a few ripe bitter melons, washed them and cut them open. There were bright red seeds inside. I tasted them and they were very sweet! (Later, a friend in China told me that they eat the seed capsules of mature bitter melon in their hometown, which are said to be good for replenishing blood.) The orange-yellow bitter melon doesn’t taste as bitter as the green one. It really has the taste of the sun. After the bitter melon jam is ready, take a bite and wow, it’s much more delicious than you imagined! It is not as sweet as strawberry jam, nor is it slightly sour as blueberry jam, nor is it as bitter as orange jam. Although it is also slightly bitter, it is the only trace of bitterness and the toffee-like taste of ripe bitter melon stewed with sugar that makes its taste so unique and wonderful.
