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It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Bitter melon originated on the Indian subcontinent, and was introduced into China in the 14th century. [This herbaceous, tendril-bearing vine grows to 5 m. It bears simple, alternate leaves 4–12 cm across, with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. The fruit has a distinct warty exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking. As the fruit ripens, the flesh (rind) becomes tougher, bitterer, and too distasteful to eat. On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads. When the fruit is fully ripe, it turns orange and mushy, and splits into segments which curl back dramatically to expose seeds covered in bright red pulp. Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens. Bitter melon is often used in Chinese cooking for its bitter flavour, typically in stir-fries (often with pork and douchi), soups, and herbal teas. It has also been used in place of hops as the bittering ingredient in some Chinese and Okinawan beers.