The pear-shaped or sometimes almost cylindrical, dark-purple-skinned eggplant is the most common variety found in supermarkets. But a staggering number
of other varieties exist. Eggplant can be egg-size to football-size, covered in skin that is creamy white, apple green, or all shades of purple; shape, size,
texture, and color can greatly differ.
Commonly thought of as a vegetable, this member of the nightshade family (along with tomatoes) is really a fruit.
Here are some types you will see in the vegetable
section at Orchard Nursery at some time throughout the
season.
Baby purple:
Egg-shaped and egg-sized with dark purple skin.
Heavily to moderately seeded, but seeds are tiny.
Sweet and tender.
Common: (purple, globe, Italian, American)
Either an elongated pear-shaped or almost cylindrical,
these medium to large eggplants have glossy, deep
purple skin. Can be moderately seeded. Flavor profile
varies from mild to moderately bitter and can be
slightly astringent. Skin can be tough and is often
peeled.
Graffiti:
Classic shape of common purple eggplant, but skin is
either ivory with purple streaks or purple with ivory
streaks. Moderately seeded. Skin can be tough and is
often peeled. Taste is similar to common purple
varieties.
Japanese:
Long and thin with light purple or dark purple skin
and bright clean calyx. Very lightly seeded. Firm, mild, and slightly sweet. Skin is very thin and
generally left unpeeled. Holds shape well when cooked.
White:
Looks like common purple eggplant, but with ivory
skin. Moderately to heavily seeded. Firm and moist
with mild taste, but can sometimes have very light
bitter edge. Generally peeled because skin is very
tough.
Eggplants need the sun and heat to grow and set fruit. Soil should be fertile and well drained. Apply a 5-10-10 fertilizer 2 -3 times during the growing season. Uniform deep moisture for watering. Eggplants can grow well in containers and can be very ornamental
Resources used for introduction and descriptions:
Melissa's Great Book of Produce, Everything You Need to Know About Fresh Fruits and Vegetables, by Cathy Thomas. |