🥒 Abashi Bitter Melon

What it looks like

Photos show the species, bitter melon (Momordica charantia), since no cultivar-specific photo verified for this variety — the species photos above are already hosted on this site and attributed as on the species guide.

Why this variety

Abashi is a bitter melon for people who want the bitterness dialed down, not off. It is an Okinawan heirloom with deep-green skin and a very mild bitter taste, producing fruit 3-4 inches across and 8-10 inches long. It tolerates high temperatures — seed houses note it does well up to 100 degrees — which, in Florida, is less a boast than a job requirement.

Abashi is also a slow, deliberate variety: about 90-110 days from sowing, with first fruits around 100 days. That is a long runway, and it needs a long, warm season to use it — which Florida has, and which is exactly why a tropical vine from Okinawa feels at home here. Give it a sturdy trellis early, because a vine that will carry 10-inch fruit all season needs support from the start, not rescue in August.

Florida translation: bitter melon is a famous food of the Okinawan longevity diet, high in vitamin C and other nutrients, and Abashi’s mildness makes it the friendliest introduction to the crop. Salt sliced fruit briefly and rinse before cooking to tame what bitterness remains, then stir-fry it the Okinawan way — with egg, tofu, and pork — in the dish called goya champuru.

How to grow

Bitter melon is a tropical vine and it acts like one: give it heat, sun, and something tall to climb, and it will take the rest from there. Start indoors 3-4 weeks before warm weather or direct-sow once soil is warm, spacing plants 18-24 inches apart on a trellis; vines run 10-15 feet. A sturdy trellis is not optional decoration — fruits hanging free grow straighter, stay cleaner, and are far easier to spot before they over-ripen.

Work compost and castings into the bed, mulch to hold moisture, and train the vine up early. Male flowers appear first; female flowers, with a tiny fruit behind the petals, follow. If pollinators are scarce, hand-pollinate in the morning with a small brush — the difference between a vine full of flowers and a vine full of fruit is often one bee.

If you are new to choosing between cultivars, the Varieties Matter guide explains why the name after the plant matters as much as the plant itself. For the general picture, start with the Bitter Melon growing guide, then use this guide for the details that make Abashi Bitter Melon different.

Water & feeding

Even moisture, about 1-1.5 inches per week, at the soil line — wet leaves in humid air invite mildew, and dry roots invite dropped flowers. Feed at planting with compost and castings, then side-dress monthly while the vine is fruiting; a heavy-bearing vine is a hungry vine. Mulch thickly, but keep mulch off the stem.

Common problems

• Powdery mildew — white dust on leaves in humid weather. Give the vine air, water at the soil line, and remove badly affected leaves rather than spraying the whole plant into submission.
• Cucumber beetles — striped or spotted, chewing leaves and flowers. Row cover until flowering, then uncover so pollinators can work.
• Poor fruit set — usually heat, drought, or a lack of pollinators. Keep water even, plant flowers nearby, and hand-pollinate in the morning if bees are scarce.
• Fruit left too long — a bitter melon that turns yellow-orange on the vine has gone past eating and into seed-saving. Pick green and firm, and pick often.

Harvest

Pick while the fruit is firm, glossy, and still green — or white for white types — at full size but before it softens or yellows. Cut with a short stem. Use within a few days, refrigerated and wrapped to hold moisture. The classic move is to halve, scoop the seeds, slice, salt briefly, and rinse to tame the bitterness before stir-frying, stuffing, or adding to soup.

Saving seeds

Abashi is an heirloom, so it comes true from seed — save seed from your best fruit and it will grow up like its parent. The full method is in the Saving seeds section of the Bitter Melon guide.