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Goya, also known as bitter melon or bitter gourd, is a green, bumpy vegetable used in a variety of Asian and Latin American dishes.

Goya is great in stir-fries, soups, curries, and salads. A classic dish is Goya Champuru from Okinawa, which combines goya with tofu, eggs, and pork.

Yes, but it is extremely bitter. If you want to eat it raw, slicing thinly and soaking in salted water can help mellow the flavor.

Yes, you can freeze goya. Blanch the slices for 2-3 minutes, cool, drain, and store in airtight containers or freezer bags.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, the skin is edible and commonly eaten in cooked dishes.

Goya usually cooks quickly—about 5-10 minutes when stir-fried or sautéed.

Soy sauce, garlic, sesame oil, chili, and pork or eggs complement goya’s bitterness.

Wash goya, cut it in half, scoop out the seeds, and slice it as needed. Some people salt and rinse it before cooking to reduce bitterness.

Slice goya, sprinkle with salt, let it sit for 15-20 minutes, then rinse and squeeze out the liquid before cooking.

Store fresh goya in the refrigerator in a plastic bag. It should last up to a week.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Goya has a distinct bitter taste. Cooking with strong flavors or pairing with other ingredients can help balance the bitterness.

Yes, the seeds and pith are usually scooped out and discarded before cooking.

Yes, some people blend goya with fruits and other ingredients in smoothies for a nutrition boost, but expect a bitter flavor.

Yes, goya is a vegetable and can be included in vegetarian and vegan recipes.