Bitter melon

It is commonly called karela, or bitter gourd. The ridged green fruit is used in South Asian cooking, especially in Indian and Pakistani dishes.

Slice it, toss with salt and leave for about 20 minutes. Squeeze out the liquid, then rinse and pat dry before cooking; removing the seeds and spongy centre also softens the bitterness.

No: the thin, ridged skin is usually left on. Halve it lengthways and scrape out the seeds and soft centre if they are large or you want a milder taste.

Slice it thinly, dry it well and fry in a little oil over a medium heat, stirring occasionally, until browned and crisp. Salt it beforehand and squeeze it dry to help it fry rather than steam.

Karela is often cooked with onions and spices as a sabzi, or stuffed with a spiced onion mixture. Serve it with rice or chapatis, alongside dal or a yoghurt raita to balance its bitterness.

Keep it unwashed in the fridge, ideally in the salad drawer, and use it within a few days. Wash it just before preparing, as moisture can make it deteriorate sooner.

It has a distinctly bitter taste, with a crisp texture when lightly cooked. Salting and frying mellow the bitterness, but it remains more assertive than courgette or cucumber.