This herbaceous, tendril-bearing vine grows up to 5 m (16 ft) in length.
It bears simple, alternate leaves 4–12 cm (1.6–4.7 in) across, with three to seven deeply separated lobes.
Each plant bears separate yellow male and female flowers.
In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.

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.

Some sources claim the flesh (rind) becomes somewhat tougher and more bitter with age, but other sources claim that at least for the common Chinese variety the skin does not change and bitterness decreases with age.
 The Chinese variety are best harvested light green possibly with a slight yellow tinge or just before.
 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 soft, and splits into segments which curl back to expose seeds covered in bright red pulp.
This herbaceous, tendril-bearing vine grows up to 5 m (16 ft) in length. It bears simple, alternate leaves 4–12 cm (1.6–4.7 in) across, with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.
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.
Some sources claim the flesh (rind) becomes somewhat tougher and more bitter with age, but other sources claim that at least for the common Chinese variety the skin does not change and bitterness decreases with age.  The Chinese variety are best harvested light green possibly with a slight yellow tinge or just before.  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 soft, and splits into segments which curl back to expose seeds covered in bright red pulp.
Momordica charantia