Post Comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Please check settings. Hi Steve, Thanks for the wonderful work. My eggplants produced only once in March, Plants are still flowering but no fruits for the last month or so even the temps were better last month.
Now the temp in days is ranging C and nights are about 5C in Sydney. Shop Featured Holiday Categories. Home Decor. Holiday Decor.
Christmas Trees. Holiday Lighting. Gift Cards. Vegetable Gardening. Eggplant - under-ripe, ripe, overripe - how do you know? Email Save Comment 4. Sort by: Oldest.
Newest Oldest. Labradors 5 years ago. Like Save. Like 1 Save. Related Discussions What's in your Garden? HI - sorry didn't put all the right pics up. All the palm varieties thrive too. The coprosma foliage is really beautiful. I used to plant alot of salad greens, and most other veges but the shop down the road is awesome and much cheaper actually so I just keep a few silverbeet and rubarb now. It is very cool to see gardens from other parts of the world.
Do store neatly! Along the fence line are lots of different types and colors of lilies. In between them are bluebells. Right now it's just all greens but I'm seeing little buds down in there. Hopefully I can get some grass in there! If it is when you cut into it, don't use it.
But keep in mind that eggplant flesh starts browning shortly after you cut it. That's due to a process called enzymatic browning , which is common in fruits and veggies you've undoubtedly witnessed it when cutting apples or avocados, in peeled bananas, etc. This browning doesn't look too appetizing, but it's safe to eat. So, pay attention to whether the eggplant's meat is already brown as soon as you slice it. Look for eggplants that have vibrant, shiny, smooth, taut skin that's uniform in color as well as green, healthy-looking stems that aren't dried out, decaying or moldy.
When you spot a candidate, pick it up; it should feel heavy for its size and firm, but not so rock-hard that it doesn't give with a bit of pressure.
Inspect the eggplant for mold, soft spots, bruises, cuts or other damage. Also, large eggplants may be a little more bitter than smaller ones. That's not because of ripeness, but just because the bigger they are, the more seeds they have. Seeds are the main source of bitterness in eggplants. However, remember that they also start getting increasingly bitter after they peak in ripeness. There's some debate as to whether it's better to store eggplant at room temperature or in the refrigerator.
If indentations remain, the fruit is not quite ripe yet. Because the stem is woody, cut, do not pull, the fruit from the plant. Store picked fruit in a cool place until it is eaten. Eggplant deteriorates rapidly, so don't wait too long to use it after you harvest it!
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