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| Hi I was wondering what size is best to harvest Asian Finger Eggplants? The seed packet did not provide information other than when it is firm fleshed and glossy. Thanks! |
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| I haven't grown that particular type of eggplant, but I have grown long Asian purple varieties. I find that when ripe, the fruits will give slightly when squeezed. Before that they're hard as a rock. I pick all my fruits once a week, the day before my market, I just harvest everything that has that slight give. It's the same for the larger Italian eggplants. I hope that helps. I'm sure that someone who has grown your specific type of eggplant will chime in soon enough. Your plant looks very healthy, by the way. No flea beetle holes, no Colorado Potato Beetle damage. My row of eggplants is a war zone. |
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- Posted by Gardenerenthusiast 6a (My Page) on Mon, Jul 7, 14 at 14:50
| Thanks for you insight mdfarmer. I'll keep that it mind. Oh haha that's kind of you to say of the plants. Actually that plant has a little leaf damage at the top. Just some Strategic photography..... |
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- Posted by Slimy_Okra (My Page) on Mon, Jul 7, 14 at 15:47
| Personally, I prefer to pick them at the rock-hard stage. They still cook up nice and tender. If you let them get too ripe, they may be soft when uncooked but tough and seedy when cooked. The tradeoff is that you get less to eat when you pick immature eggplants, so mdfarmer's is a good compromise. At that point, you know the eggplant won't get any bigger. I have grown Raveena which is a very similar green-fruited variety. I usually picked it at 5" long not counting the calyx. BTW, eggplant calyces are edible and very tasty. |
This post was edited by Slimy_Okra on Mon, Jul 7, 14 at 15:48
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| Egg plant seeds don't digest and act as laxative. If that's what you want, wait till it "give" feel otherwise pick when not. |
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- Posted by daninthedirt 8b / HZ10 Cent. TX (My Page) on Mon, Jul 7, 14 at 17:44
| As least for purple asian eggplants, if you wait until they're full sized, they'll be soft but have noticeable seeds. If you're going to broil them or stir fry them, I'm not quite sure why you'd want them to be soft. They'll soften up nicely just by being cooked. |
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