It is necessary to remove the inner and white flesh of balsam pear, soak it in salt water for a period of time, squeeze out the juice of balsam pear when washing balsam pear, blanch balsam pear, or marinate it with salt and sugar. After blanching, the balsam pear becomes more green, the bitterness is reduced and the taste is crisp. Balsam pear is spindle shaped or cylindrical, with many tumors and wrinkles. How to eat balsam pear is not bitter. Balsam pear is native to East India. It tastes sweet and bitter. It is mainly used as vegetables or candied balsam pear, preserved balsam pear, etc.
Balsam pear is widely cultivated in tropical to temperate regions of the world. It is heat-resistant, not cold resistant, has strong adaptability, and turns orange yellow after maturity.
The nutritional components of balsam pear include protein, dietary fiber, carotene, retinol, thiamine, balsam pear glucoside, vitamin C, calcium, etc. （KuGuaZenYangChiCaiBuKu）