Green Apple Eggplant
Inventory, 10 lbs : 0
This item was last sold on : 01/04/18
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The Green Apple eggplant is named for its visual similarities to a small Granny Smith apple. It is rounded to oval in shape and roughly two to four inches in diameter with layers of warm yellow, pale green and lime coloring on its exterior skin. Its cream-colored flesh is patterned with seed cavities that replicate that of an apple when cut in half. The flavor is mild and its texture has a melting quality when cooked, with a mild, creamy texture. As seeds do not develop until the fruit is fully mature, seed savers should wait until the fruit becomes yellow if seeking to plant the seeds for future crops.
Green Apple eggplants are available during the summer months.
The Green Apple eggplant, Solanum melongena var. esculentum, is a member of Solanaceae family, which includes several important agricultural crops, including the potato and tomato. Unlike many common named eggplants such as Chinese and Italian, which refer to hundreds of varieties, the Green Apple eggplant is named for a single cultivar.
Green Apple eggplants contain phenolic compounds within their fruit's skin. These compounds are dual purpose as they act as protective agents, inhibitors, natural animal toxicants and pesticides within nature. They also have scientifically been shown to provide antioxidant protection against heart disease and cancer in humans.
Green Apple eggplant can be as versatile as larger eggplant varieties and each fruit yields no waste as the thin skin is edible. Applications range from grilling, shallow and deep frying, baking, pureeing, stewing, stuffing and pickling. In-season vegetables and other members of the nightshade family, including tomatoes, potatoes and peppers, as well as summer zucchini and sweet corn make excellent pairings. The fruit also pairs well with garlic, onions, aged, fresh and melting cheeses, grilled and roasted meats and herbs such as basil, oregano, cilantro and parsley. To store keep in a cool dry place, preferably away from refrigeration, and use within two to three days for best texture and flavor.
Though there are no true American eggplant recipes to reflect their origins, many cultural interpretations suggest the best culinary companions.
The Green Apple eggplant is an American eggplant variety that was developed by legendary plant breeder Elwyn Meader of the University of New Hampshire Experiment Station in 1964. Meader was an ambitious plant breeder: he introduced more than 60 new varieties from berries to peaches to watermelon to the public. The trademark characteristic of the Green Apple eggplant, outside of its distinct shape and coloring, is its ability to ripen early, making it suitable for northern habitats with shorter summer seasons.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Green Apple Eggplant. One is easiest, three is harder.
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