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Bitter fruit is a wild vegetable unique to Yunnan. It is also called bitter eggplant and is the fruit of the Solanaceae plant. Produced in southwest Yunnan, the fruit can be divided into two types: large bitter fruit and small bitter fruit depending on the degree of bitterness, shape and size of the fruit. The plant of Amaranthus macrocarpa resembles the plant of eggplant. The difference is that most of the plants of Big Bitter Fruit are purple, and the leaf edges have wavy cracks, and there are inverted hard spines on the leaf veins and opposite stalks. After blooming, the flowers are small lavender flowers, only one-third the size of eggplant flowers. It blooms and bears fruit every spring. The fruit is oblate and has many cracks. The diameter is about 3cm. The fruit is dark green when immature and orange when mature. It tastes bitter and cool, with a slightly sweet aftertaste. Local people love to eat it. The small bitter fruit is only about the size of a pea and has a sweeter aftertaste than the large bitter fruit. The dish I made for you today is the fire-roasted bitter nut. Since there is no charcoal grill, I can only roast it slowly on an electric stove. The taste of the bitter nut is sweet with a hint of bitterness. I like this taste very much. I ate all the big plate of bitter nut by myself. The bitter fruit has the functions of clearing away heat, detoxifying, reducing inflammation and soothing the throat.
