Turkish orange eggplant

Description/Taste

Turkish eggplants are typically small, averaging 7 to 10 centimeters in diameter, and have a round, oblate, or oval shape. The variety can be smooth or slightly ridged, and is topped with a dark green, fibrous stem cap. Turkish eggplants ripen from green to striped, yellow-orange hues. They can develop a solid red-orange coloring at maturity or retain a faint, muted green striping. The eggplant’s skin is taut, glossy, semi-thin, and firm. Underneath the surface, the flesh is green when young, becoming yellow-orange, and bears a few to many edible seeds, depending on maturity. Ripe Turkish eggplants will have the highest number of seeds, which can sometimes taste bitter. The flesh is crisp, crunchy, and lightly aqueous when raw, softening, growing tender, and succulent once cooked. Consumers often choose to harvest Turkish eggplants early as they are beginning to change color for a milder, less bitter flavor. The variety is edible raw or cooked and can be consumed at multiple stages of maturity, based on flavor preferences. Mature Turkish eggplants taste rich, sweet, bitter, and earthy.