Ampalaya is largely cultivated for its bitter but nutritious, cucumber-shaped fruit which is commonly known as bitter melon or balsam pear. The leaves of the ampalaya are less commonly eaten, but they are just as nutritious as the plant's fruit. However, they are also just as bitter and often only needed in small amounts. To conserve the crop, the remainder of the leaves can be frozen for later use.
Remove the stems and any damaged portion of the ampalaya leaves with a pair of kitchen scissors.
Rinse the leaves thoroughly with water. Rub them to remove any clinging dirt or other debris.
Bring a pot of water to a boil. Toss in the ampalaya leaves for one minute.
Remove the leaves from the water and immediately immerse them in ice water. Leave them there for two minutes.
Dry the ampalaya leaves by laying them on one paper towel while blotting them with another.
Place the leaves in a freezer bag. Remove as much air from it as possible before sealing it.
Label the bag with the date that the leaves were frozen and place it in the freezer.