Product Detail

White eggplants vary in size and shape, depending on the variety, averaging 7 to 25 centimeters in length, and have a round, oval, to oblong shape with an elongated and slender to short and bulbous nature. Most varieties of White eggplants have gently tapered ends that slope into a blunt, curved tip, and the top of the fruit is capped with a green to green-brown calyx. The skin ranges from thin to thick and is smooth, taut, semi-firm, and glossy. White eggplants are found in ivory, white, to cream-colored hues, and underneath the surface, the flesh shares a white-to-ivory coloring. The flesh is dense, tender, springy, and spongy, encasing many edible white to cream-colored seeds. White eggplant varieties typically have more seeds than purple eggplants, and the older the eggplant becomes, the more seeds it will develop. The flesh also transitions into grey or beige hues when cooked. Select White eggplants that are firm to the touch but not overly hard. If the eggplant emits a dull sound when lightly tapped, it is ripe. Cooked White eggplants have a light, mild, subtly sweet taste with nutty, mushroom-like nuances. White eggplants are traditionally less bitter and acidic than purple eggplants, allowing them to be used in more neutral preparations.