Bitter melon, also called bitter gourd, is a nutrient-rich vegetable known for its distinct bitter taste. Sun-curing bitter melon is a widely used method for preserving the gourd for later use as both food and medicine. Employ this useful method to make your bitter melon harvest last longer.
Slice off the stem and woody end of your winter melon with a clean, sharp knife.
Stabilize the bitter melon on a cutting board and use the knife to cut the gourd in half lengthwise to expose the seeds.
Use a spoon to completely remove the melon seeds and inner membrane.
Slice the bitter melon halves into long, 1/2-inch-wide strips.
Toss the melon strips in a pot of boiling water and blanch them for three to five minutes or until they begin to become tender.
Place the blanched bitter melon strips on paper towels and allow them to bake in the heat of the sun during the hottest part of the day.
Bring the bitter melon strips in at night, then replace them outdoors on new paper towels for an additional one or two sessions of daytime drying. Dried bitter melon should be lightweight and no longer pliable.