Ao Daimaru Eggplant (Solanum melongena): Japan offers us another beautiful and delicious variety, a green eggplant dating back to the early Meiji period, in the late 19th century. Considered a delicacy, the pear-shaped fruit, weighing up to 250 grams, has light green skin and white, flavorful flesh. It remains dense and creamy when cooked, and is also excellent fried. Not particularly productive, the small plant is also suitable for pots, where it stands out for the beauty of its fruit. It should be sown about 45 days before transplanting. Careful attention must be paid to germination temperatures; like all eggplants from East Asia, the temperature must be at least 24°C. Not the easiest eggplant to grow, but certainly worth the effort.
