Description Small white eggplant less than an inch in diameter with a crunchy bite. Fruit matures to a yellow color, but it is best picked while still white. Often used in Thai curries, as eggplants will still stay crunchy and add a nice texture to the dish unlike other larger varieties that softens when cooked.
Eggplant seeds are collected from fully matured eggplants that are not isolated and may form crosses with nearby eggplants. It is air dried ~90F for 2-3 days.