Our favorite white variety for fresh eating in the early summer. Compact plants produce snow-white 6" by 2" diameter fruits with mild flesh. Peeling is not necessary if eaten when small.
- 70 days from transplant
- ±6,500 seeds/oz
- Compact plants
- Fruits have snow-white skin and flesh
- Best if eaten when fruit is small
This variety works for:
To help the flesh of eggplant fruits hold up in dishes, roast it slightly before adding any sauces.
Some varieties of heirloom eggplant benefit from slicing the fruit ad then salting, rinsing, and draining the water that emerges from the flesh. It is thought to remove bitter flavors and reduce the amount of oil or fat taken up by the fruit when it is cooked.
Eggplant is sometimes used as a meat substitute because of its texture and rich, complex flavor. It is very popular in Indian dishes such as Baingan bharta an in French dishes like ratatouille.
Instructions - Sow seeds indoors ¼" deep. Transplant outdoors once danger of frost has passed and soil is warm. Using landscape fabric or black plastic can accelerate growth and productivity in cooler climates.
- Start Indoors: 8 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 18-24” Apart
- Light: Full Sun
Ratings & Reviews
This eggplant is the most productive and best flavored eggplant I have ever grown. It cranks out the most beautiful fruit starting in summer and it is still producing up to the first heavy frost in late Oct or 1st part of Nov. in my location. If you love eggplant this is a must have.