Heat up the rice wine vinegar, 1/4 cup water, the sugar and diced bitter melon in a saucepan. Cook until the sugar dissolves and the flavors combine. Then remove from the heat and cool.
Add a pinch of salt to the bitter melon seeds and toast in a pan.
In a medium bowl, combine the apples, lemon zest, berries, cherries and toasted seeds.
Divide the fruit between two cocktail glasses. Add the gin to both glasses, a couple tablespoons of bitter melon simple syrup and garnish with a sprig of mint.
Eat the salad and enjoy your gin at the same time.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Rodney Henry