the compounds that make foods taste bitter (carotenoids in sweet potatoes and spinach, flavonoids in cranberries and kale, polyphenols in wine) also make them good for us.
|Bitter melon with black beans and pork|
But it wasn't until my late teens that I learned to tolerate, then appreciate bitter melon. The younger members of the household won't eat it (there's little hope for that generation, as the polls seem to show), but sometimes I crave its sharp bitter taste. The good news is that when I order it at a family-style meal at a Chinese restaurant, it's all mine.