Bitter Melon and Durian SweetSoup with Candied Lime Zest
This dessert offers a daring balance of intense flavors, combining the bracing bitterness of bitter melon with the pungent richness of durian, softened by a luscious coconut milk base. The dish is elevated by the sweet-tart crunch of homemade candied lime zest, creating a complex and unforgettable taste experience.
Prep Time
150 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the bitter melon: Halve the bitter melons lengthwise, scoop out the seeds and pith. Slice thinly. Place in a bowl, sprinkle with 1 teaspoon of salt, and let sit for 30 minutes to draw out bitterness. Rinse thoroughly under cold water and squeeze out excess moisture.
~35 min - 2
Prepare the candied lime zest: Zest the limes, avoiding the white pith. Julienne the zest thinly. In a small saucepan, combine granulated sugar and 100 ml of water. Bring to a simmer, stirring until sugar dissolves. Add the julienned lime zest and simmer for 5-7 minutes until slightly softened. Drain and spread on parchment paper to cool and dry, then toss with a little more granulated sugar.
~15 min - 3
Make the sweet soup base: In a large pot, combine coconut milk, palm sugar, and the remaining 100 ml of water. Heat over medium heat, stirring until the palm sugar is completely dissolved. Do not boil.
~10 min - 4
Add the prepared bitter melon and durian pulp to the sweet soup base. Simmer gently for 20-30 minutes, or until the bitter melon is tender and has infused its flavor into the soup. Stir occasionally.
~30 min - 5
Adjust sweetness and saltiness if needed. The soup should have a noticeable bitter undertone balanced by the sweetness of the palm sugar and the richness of the durian.
- 6
Serve the sweet soup warm in individual bowls, garnished generously with the candied lime zest. The zest adds a contrasting sweet-tart element and a delightful crunch.
Tips
- For a milder bitter melon flavor, you can boil the sliced bitter melon in water for 5 minutes after salting and rinsing, then discard the boiling water before adding to the soup.
- The candied lime zest can be made in advance and stored in an airtight container at room temperature for up to a week.
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