Bitter melon
Usually introduced around 6 months
Choking notes
Bitter melon is firm when raw, so cook it soft before serving. Always scoop out the hard seeds and the inner pith, which can be a choking risk, and offer the cooked flesh mashed or in small soft pieces.
How to serve by age
6-9 months
Bitter melon is firm and very bitter, so it is always cooked. Scoop out the seeds and the spongy inner pith, then steam or simmer the flesh until very soft. Mash it smooth, or blend into a purée with a milder food to soften the taste. Many babies need several tries to accept the strong flavour.
Seeds and inner pith removed, flesh cooked very soft and mashed or puréed smooth.
9-12 months
Keep cooking it soft as the pincer grasp develops. Cooked bitter melon can be served as small soft pieces once the seeds and pith are out. Mixing it into a fuller dish helps balance the bitterness. Check that each piece mashes easily between your fingers.
Small soft-cooked pieces, seeds and pith removed; or mixed into a dish.
12-18 months
Cooked bitter melon in small soft pieces fits well into family meals at this stage. Keeping the seeds and pith out and cooking it soft stays important. Stir-fries and stews soften both the texture and the bitter taste.
Bite-size soft-cooked pieces, seeds and pith removed.
Key nutrients
Common questions
When can my baby eat Bitter melon?
Most babies can try Bitter melon from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Bitter melon and every first food in nappi
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