The Okinawa bitter gourd finally has a fruit big enough to harvest, with a few more fattening up, so pleased to see that finally insects dare to pollinate the flowers.
Half I pickle in salt, vinegar and sugar for half a day to eat raw. The other half cooked with garlic, black bean and beef, a traditional dish in Hong Kong. Both are very tasty, I love the bright green colour and crunch of bitter gourd, even after quick cooking.
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