Ensaladang Ampalaya (Bitter Gourd Salad)

  • 1 pc. 10 – 12 inch ampalaya, deseeded and thinly sliced 
  • 3 pcs. itlog na pula (salt-processed eggs), shelled and sliced 
  • 2 pcs. fresh ripe mangoes, skin removed and sliced 
  • 3 pcs. small red tomatoes, deseeded and sliced 
  • 3 tbsps. honey 
  • 4 tbsps. lemon juice 
  • 2 tbsps. salt, for rubbing 
  • 2 – 3 cups water, for soaking 

  1. Soak the sliced ampalaya in the mixture of salt and water for 5 minutes. Gently rub each slice with your thumb and forefinger. Quickly rinse and drain well. Place in a mixing salad bowl. 
  2. Add salted eggs, mangoes, tomatoes, lemon juice and honey. Mix thoroughly until well blended. 
  3. Arrange in a serving container. Perfect as an appetizer or a side salad dish, or eaten as a dish itself. Enjoy! 

**Number of servings: 6 to 8

  1. Soaking and rubbing in salt and water mixture will let the ampalaya release its bitter flavor but do not overdo to maintain its crispiness and to avoid it from softening due to over handling. Too much soaking and washing may also rinse off its natural nutrient and vitamin content. 
  2. Consume the salad while fresh. Left over should be refrigerated and placed in a sealed container to slow down oxidation process and to preserve its nutritive value. 
  3. It is an appetizing Filipino side salad that goes perfectly with fried fish such as tilapia, galunggong or tinapa.