Margose

IS IT A BITTER PILL TO SWALLOW?

Read online: "Austrian researchers have highlighted a correlation between a taste for bitterness and sadistic and Machiavellian tendencies." Not great news for fans of endives, dark chocolate, beer, or arugula... Their only "crime" is probably having refined taste buds. It's true that bitterness is less common than sweetness or saltiness. In nature, bitter flavors are often a warning sign of poison. Still, in Mauritius, margose has many devoted fans. And it hasn't killed anyone...

A CURIOSITY

Do we really need to draw you a picture? Margose, with its elongated shape, is green with a bumpy, crocodile-like skin. Its seeds are quite unique—appearing nibbled, surrounded by a red pulp. It’s a climbing, creeping, and sprawling plant. Its vines can even create a natural barrier on your grey wall. Margose is typically consumed when it is dark green and firm to the touch. Once it ripens to an orange-red hue, it is no longer edible.

A PLANT WITH COUNTLESS BENEFITS

Margose is widely used in traditional medicine. It is rich in minerals, proteins, and vitamins. Some studies suggest that margose may help in diabetes treatment. The fruit has hypoglycemic properties thanks to its charantin content, a substance similar to insulin. Additionally, margose leaves are used in infusions as an anti-diarrheal remedy. There are also claims that margose inhibits the growth of cancer cells. Its astringent foliage is believed to have healing properties, while its seeds are used as a vermifuge.

A BIT OF GARDENING

Scientifically known as "Momordica charantia", margose belongs to the cucurbit family, like pumpkins and gourds. Native to Asia and Africa, it is quite resilient and adapts well to all tropical regions. It is commonly grown in Mauritius, with an annual production of 419 tonnes over 53 hectares. Cultivation mainly takes place from September to March, and harvesting occurs about two months after sowing. However, in humid regions, it can also be grown during winter.

AND THE BEST PART?

Margose can be enjoyed stuffed, stir-fried, in curry with white rice, or even in salads and pickles. It is often soaked for 15 minutes in salted water to reduce its bitterness. It is also commonly added to fish and crab broths. More recently, margose has been making an appearance in pickled "achards". The trick to taming its bold flavor? Pair it with vinegar, garlic, onion, lemon, or mustard. A little tip for adventurous foodies! And if you still don’t like it—no one will hold it against you.

With the collaboration of Vedita Oogarah from FAREI

Photo source: https://www.healthline.com/hlcmsresource/images/topic_centers/4910-bitter_melon-1200x628-Facebook.jpg