A fresh, mildly bitter salad with bright pineapple and juicy tomatoes—no squeezing or soaking needed! Simple, refreshing, and perfect with fried or grilled dishes.
Cooking Tips:
• The natural sweetness of pineapple helps balance the bitterness without soaking or squeezing.
• Use freshly harvested ampalaya for milder bitterness.
• Chill before serving to let flavors blend better.
• You can add a bit of sugar if you prefer a sweeter profile.
Ingredients Tips:
• Choose young ampalaya (bitter melon) to reduce bitterness naturally
• Use red onions for a milder, sweeter flavor
• Pick ripe but firm tomatoes so they don’t get mushy
• Slice green chili thinly for even spiciness
• Use unsweetened pineapple juice for better balance
• Go for pineapple tidbits packed in juice, not syrup
• Fresh lemon juice gives the best natural sourness
• Taste first before adding salt and pepper to avoid overseasoning
Ampalaya Salad
Ingredients
- 2 pcs large ampalaya bitter melon, sliced thinly
- 1 large onion sliced thinly
- 5 pcs large tomatoes diced
- 3 pcs long green pepper siling haba, sliced diagonally
- ½ slice of lemon for juice
- 1 can 240ml pineapple juice
- •ground pepper and salt to taste
- 1 small pack of pineapple tidbits about 115g, drained
- Salt and pepper to taste
Instructions
Prepare the Ampalaya:
- Wash and slice the ampalaya thinly into half-moons.
- Do not squeeze or soak. Set aside.
Combine Ingredients:
- In a large bowl, mix the sliced ampalaya, onions, tomatoes, and green peppers.
- Add the pineapple tidbits and toss gently.
Flavor and Finish:
- Pour the pineapple juice over the mixture.
- Squeeze in the lemon juice.
- Season with salt and pepper to taste.
- Mix gently and chill for 10–15 minutes before serving.
