I cut and pasted from the natural database site, just the basics. This is a medical databae and they are talking about the extracted medical dose not the unprocessed fruit. Probably more than you wanted to know. Human useage: Orally, bitter melon is used to treat diabetes, psoriasis, gastrointestinal upset, ulcers, colitis, constipation, intestinal worms, urinary tract stones (kidney stones), fever, and hepatic disease. It is also used orally to induce menstruation and as supportive therapy for patients with AIDS/HIV. Topically, bitter melon is used for skin abscesses and wounds, and anorectal herpes lesions. Safety ...when used orally and appropriately, short-term. Extracts of bitter melon fruit appear to be safe for up to 3 months There is insufficient reliable information available about the safety of bitter melon when used topically. PREGNANCY: LIKELY UNSAFE ...when used orally. Proteins from bitter melon fruit and juice can stimulate menstruation and have caused abortion in animals LACTATION: Insufficient reliable information available; avoid using Adverse reactions: Orally, bitter melon is well-tolerated at a dose of 1 gram three times daily (extract dose) for several weeks. In some patients it can cause diarrhea, gastrointestinal upset, and epigastric pain. Ingestion of the seeds has been associated with headaches. Two cases of hypoglycemic coma and seizures have occurred in children after drinking bitter melon tea. Elevated liver function tests have been reported in animal studies, but the clinical significance is unknown. Interaction with dieseas: DIABETES: Bitter melon can lower blood glucose levels and might have additive effects when used with antidiabetes drugs. This might increase the risk of hypoglycemia in some patients. Monitor blood glucose levels closely. GLUCOSE-6-PHOSPHATE DEHYDROGENASE (G6PD) DEFICIENCY: People with G6PD deficiency are at risk for developing favism after ingesting bitter melon seeds. Vicine found in the seeds is related to constituents of fava beans. Favism is characterized by hemolytic anemia, headache, fever, stomach pain, and coma. Advise these patients to avoid bitter melon. SURGERY: Bitter melon might affect blood glucose levels. Theoretically, bitter melon might interfere with blood glucose control during and after surgical procedures. Tell patients to discontinue bitter melon at least 2 weeks before elective surgical procedures.

csadelman, "Candied (crystallized) fruit has been around since at least the 14th century. Whole fruit or pieces of fruit can be preserved in this manner. Basically the method is simply to place the barely ripe fruit in increasingly stronger solutions of heated sugar syrup, and the syrup gradually replaces the water content of the fruit." http://www.baking911.com/pantry/fruit_purees2.htm "Fruit are often candied or crystallised by cooking them in heavy syrup until they become transparent. This is not an easy procedure, since the concentration of the syrup must be carefully controlled. The candying of whole fruits may require successive cooking in ever more concentrated syrups until the required quality is obtained. The syrup must penetrate to the inside of the fruit so that the fruit can be preserved to keep for several weeks at room temperature. In most instances it is easier to purchase commercially glazed fruits when candied fruits are required. Thinner pieces of fruit can however be candied easily. Finely carved or grated fruit makes ideal toppings for desserts or garnishes for many sweet dishes. Certain types of candied fruits also go very well with meat dishes. Candied fruits may also be steeped in liquor for extra flavour. The procedure involves the following: (e.g. making candied sliced orange rings): Cut approximately 500 g of citrus fruit in 1-cm slices. Heat 1 kg of sugar with 1 Litre of water in a shallow pan until dissolved. Bring the syrup to the boil. Arrange the fruit loosely on a wire rack that fits into a saucepan. Attach strings to the rack and lower it into the hot syrup in the saucepan by holding the rack with the strings. Press a round of greaseproof paper on top of the fruit to immerse the fruit in the syrup. Bring the syrup slowly to a simmer and simmer for 5 to 10 minutes; do not let it boil. Take the pan from the heat and allow cooling. Leave it in the syrup for 24 hours or until it reaches room temperature whilst leaving the fruit undisturbed. Carefully lift the fruit from the syrup and leave to drain for 30 minutes. Transfer the fruit to paper towels and leave until dry. Store in layered greaseproof paper on an airtight container for up to 3 days or until the surface of the fruit is completely dry and hard." http://64.233.179.104/search?q=cache:wXbzy8RcBHsJ:www.theta.org.za/downloads/learning_mat/FP37_Fruits.doc+candied+melon+%22sugar+syrup%22+sugar&hl=en&lr=lang_en

To save seeds from bitter melon, they must be allowed to ripen on the vine. Seed from bitter melons picked green will not be viable, even if the melon appears to ripen later. When ripe, they turn orange or yellow & split open. The seeds will be clearly visible, surrounded by a sticky, bright red pulp. If some fall on the ground, no problem... the pulp & any dirt attached to it will be removed during cleaning. If the red pulp is fairly dry, you can just place the seeds on newspaper to dry, preferably under a fan (ceiling fans work well for this). When the pulp has dried, it can be peeled off easily, leaving clean seed. If the pulp is very wet (like those I grew this year) or if there are a lot of seeds, you can clean them in a colander under running water. Rub the seeds between your fingers to remove the pulp. When cleaning seeds in water, be sure to dry them promptly. Regardless of the method used to clean the seeds, they must be fully dry before storage. For me, this is easy; I leave them in trays on shelves until December or January, when the indoor humidity is low. All of my seeds will be dried to the proper moisture level at that time. For those in warmer, more humid climates, or if the home tends to have humid air, ambient drying may not be enough. The seeds can be further dried with a dehydrator, or by the use of desiccant gel in a sealed container. If using desiccant, a good rule of thumb is to weigh the seeds, and use an equal weight of desiccant. Once the seeds have been properly dried, they can be placed in any air-tight container for storage. Store them in a cool, dark location.

Fantastic. I got some melons and seeds out of some melons from some oriental people. They do not speak English so it is very difficult to talk to them. Very nice people. Now I know which one is the winter melon. However, there was another melon type with white interior that have seeds like the bitter melon. like arrows. I understand these may not germinate so easy. Anyway these melons are longer and green. As they get old in storage they tend to dry out almost. I did not want to grow this one next year. waste of time. or else I should eat these when young. The inside is a little more stringy than the better one. I like the one with the cucumber type seeds which must be the winter melons. and the other ones I dont like as well because the skin is very tough. very difficult to get the skin off. the one with the cuc seeds the skin comes off super easy if you simply cook it with the skin on it comes right off when cooked. so incredibly simple. just grab a corner and the entire skin comes off in one easy pull. The most amazing thing I have ever seen. The winter melon with the cuc seeds is very good to eat in soup. everyone should try it. It is really nice. I kept some seeds out of that one and hope they grow true to form. Thank you Dennis Peace Garden Dawgie