I finally had the two different varieties of bitter melon in my kitchen at the same time, so I thought I would take a photo and, of course, share it with you.  I’m not sure how many of you would actually be interested in this, but heck, I’m not “champuru” for nothing.  Goya (bitter melon) is the primary ingredient in champuru!

The top bitter melon is larger and lighter in color than the smaller variety.  The larger type is relatively easy to find, often available at many grocery stores in Hawaii.  The other is more difficult to come by.  In fact, the only time I found it in a grocery store was at Star Market and it was in the gourmet vegetable section — at the gourmet price of $2.50 for 3 small bitter melon (probably not even a pound).  However, I found them at the Mililani Farmer’s Market.  (Thank you, Jan, for telling me about this!)  So now I can make goya champuru or goya namashi every week, if my heart so desires.

The difference?  I don’t know if it’s my imagination, but the smaller variety tends to taste less bitter to me. I also like the smaller form factor since it’s the perfect size when chopped and you’re not liable to get a huge chunk of bitter melon in your mouth at once.  Don’t get me wrong, I love bitter melon, but don’t like it when it’s very bitter or when it’s coarsely chopped.

So, if you run across these bumpy beauties, pick up a few and try my recipes. You just might like it.  (Or not.  Bitter melon can be an acquired taste.)