FRESH GREEN MANGO AND BITTER MELON SALAD

November 6, 2007  --  Got something to say?
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Evelyn's Kitchen by Evelyn BunoanThis recipe was published more than six years ago and yet I still receive requests from friends and readers to republish it. This time, I emphasize its detailed preparation. This healthy salad is an excellent complement to any grilled or broiled, fried or roasted pork, beef and poultry.
Serves 10
Ingredients:
6 cups mangoes already sliced into tiny cubes (1/4)
3 cups bitter melon, seeds and pulp removed, and sliced into tiny cubes (1/4)
1 cup cilantro (or parsley), chopped
1/2 cup red bell pepper, chopped

Salad dressing:
Combine the following ingredients:
1 cup vinegar
1/2 cup sugar or honey
1 teaspoon ground pepper
1-2 tablespoons salt

Methods:
Combine all the ingredients and salad dressing. Mix well and serve.

Chefs Tips:
Preparing a mango: Cup the mango in your hand and peel skin as thinly as possible with a paring knife, leaving no trace of the green skin. Work around the fruit, to keep a neat shape. After peeling, simply slice the fruit lengthwise on either side of the flat stone, cutting as close to the stone as possible. Lay one flesh on the cutting board, cut side down and slice into 1/4 inch cubes. Do the same for the other flesh.

(Note: Choose firm and yellow green mangoes which are the best to use in this recipe; otherwise it will be slippery and difficult to grip.)
Preparing a bitter melon: Bitter melon is cut lengthwise to remove the pulp and seeds by scraping with a spoon. Soak the bitter melon in cold water for a few minutes to reduce its bitterness. Remove it from the water and drain. Discard water. Lay bitter melon on the cutting board, with the cut side up and cut lengthwise into 1/4 inch strips. Stack the strips and cut crosswise into 1/4 inch cubes.

(Note: Choose bitter melon that is fresh and firm.)
Both mangoes and bitter melons can be prepared the day before and stored separately, but combine both ingredients and mix in the salad dressing close to serving time.

Household Hints:
Just a reminder: You still need to mow your lawn late into Fall because the grass still grows. Do not let it grow too long through winter because you will have problems, like brown patches in the Spring.
Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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Comments

One Response to “FRESH GREEN MANGO AND BITTER MELON SALAD”

  1. steven pond on November 11th, 2007 1:04 am

    Hello, The mango and bitter melon salad sounds good! May I ask question about bitter melon? Is another name for it, Ampalaya? I’ve been reading about the health benefits of ampalaya. Do You know about Philippine herbal medicine? I have friends living in Philippines and they dont have much money to spend on medicine. Is it true that bitter melon will kill bacterial infection in tummy thats causing diareha, or infections to the skin? I’ve even heard that its anti-viral as well as fights cancer. Please if you have experience using it, can you share them with me. Thank You, Salamat, Steven Pond

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