Momordica charantia

Available for purchase from 1 July 2025  

Big Top Bitter Melon is a striking cultivar of this traditional tropical vine, prized for its extraordinary fruit size and sweet arils. Originating in regions like Suriname and Guangdong, China, Big Top gets its name from its unusually large, heart-shaped fruits. Fruits typically reach up to 18 cm in length and 10 cm in diameter, weighing between 170 to 340 grams each. With its deeply ribbed, emerald-green skin and unique profile, this variety is as decorative as it is useful in the kitchen.

While the flesh retains the classic sharp bitterness that characterizes bitter melon, the seeds are encased in brilliant red arils that are surprisingly sweet, often compared to berries or even cherry candy. This contrast between the bitter flesh and the sweet interior adds an exciting twist to culinary applications. In South African kitchens, it can be stir-fried with garlic and soy, stuffed and baked, or blanched to mellow the intensity before adding to curries and broths.

To germinate Big Top Bitter Melon successfully, sow seeds about 2cm deep in a well-draining Germination Mix. Soaking the seeds in warm water for 24 hours before planting can aid in breaking dormancy. Ideal germination temperatures range from 25 to 30°C. Use a Germination Heating Pad to provide bottom heat for faster, more even germination and maintain moist but not waterlogged conditions.

This vigorous vine flourishes in warm, frost-free climates and performs best when trained up a strong trellis or fence. Direct sow after the last frost or start indoors 4–6 weeks prior to transplanting. Allow about 90 days from transplant to harvest. Fruits are ready for picking within three weeks of flowering and should be harvested while still green and firm. Avoid over-maturity, which causes the skin to turn orange and the bitterness to intensify. Regular harvesting encourages continued fruit production.

Standard packet contains approx. 15 seeds

Petite packet contains approx. 5 Seeds