What are white eggplants and how they differ from ordinary ones

White eggplants are the result of successful selective work. The desire of biologists to improve the taste of fruits and remove bitterness was crowned with success. From this article you will find out if there are white eggplants, how they differ from purple fruits, which varieties and hybrids are best cultivated in the climatic conditions of our country. We will tell you about the basic principles of agricultural technology that allow you to get a rich harvest.

Features of white eggplants

White eggplant - a culture bred by selection from purple "congeners" in order to improve the taste and appearance.

Purple fruits contain anthocyanins - substances that give the skin a characteristic shade and a bitter taste of the pulp. As a result of selective work, biologists managed to isolate this substance and obtain a culture characterized by the absence of bitterness and purple color.

Reference. Anthocyanins have a beneficial effect on the human body - they remove radionuclides and reduce oxidative processes.

What is the difference from purple fruits

The shape of white eggplants varies.: oval, spherical, oblong, ovoid, stem-shaped. The skin is thinner than that of purple fruits. The tender pulp contains a small amount of small seeds. Bitterness is completely absent, and some vegetables taste like wild mushrooms or chicken meat.

Advantages and disadvantages

Advantages of white eggplant:

• lack of bitterness;
• tender and juicy pulp;
• partial or complete absence of seeds;
• universal use in cooking;
• a large number of trace elements.

Disadvantages of culture:

• exactingness to the composition of the soil;
• short shelf life;
• low resistance to temperature surges;
• there is no way to collect and reuse seeds.

Useful properties and harm

White eggplants do not differ from purple ones in chemical composition and contain:

• vitamins B1, B6, B9, C, K;
• potassium;
• calcium;
• silicon;
• magnesium;
• sodium;
• sulfur;
• phosphorus;
• chlorine;
• iron;
• iodine;
• honey;
• selenium;
• fluorine;
• zinc.

Due to its rich chemical composition and high amount of fiber regular consumption of the vegetable helps:

• increased intestinal peristalsis and normalization of the stool;
• regulation of the cardiovascular system;
• lowering the level of "bad" cholesterol;
• reduction of body fat;
• improving blood supply to the brain;
• removal of excess fluid from tissues;
• reducing the risk of oncology;
• improving the well-being of people who quit smoking (contains nicotinic acid);
• increasing skin elasticity;
• elimination of excess iron.

Varieties of purple eggplant:

Subtleties of caring for the variety of eggplant "Black Opal"

Yielding and early ripe eggplant variety "Bourgeois"

Early maturing and thermophilic eggplant "Vera"

Doctors recommend giving up the use of eggplant when:

• iron deficiency anemia;
• arthritis;
• urolithiasis;
• allergies.

Varieties and hybrids

There are many varieties and hybrids of white eggplant... We have compiled a selection of the most popular ones.

White Night

Ultra early ripening variety compact size.

Mushroom taste

Early maturing variety, thrives in any type of soil.

Iceberg

Mid-season variety for growing in greenhouses and vegetable gardens.

Fluff

Early maturing variety for greenhouses.

Bibo f1

Early maturing hybrid, ideal for growing in warm regions countries in greenhouses and in the open air.

Ping pong f1

Mid-season hybrid for greenhouse conditions.

Pelican f1

Mid-season hybrid for cultivation in greenhouse conditions.

Ovoid

Early maturing Japanese variety for growing in warm regions in unprotected soil.

Swan

Mid-season variety for unprotected soil.

Snowy

Early ripe variety for cultivation in open and closed areas.

Icicle

Mid-season variety for cultivation in the garden.

Stork

An early ripe variety for cultivation in the south of the country in film greenhouses.

Growing features

The cultivation of white eggplants is practically no different from the cultivation of purple... On the seed package, the manufacturer indicates for what conditions the hybrid was bred.

All eggplants are grown through seedlings... Seeds are sown at the end of February 60-65 days before transferring to a permanent place. The seed is soaked in growth stimulants ("Zircon", "Epin-Extra") and sown immediately in separate pots, since the seedlings do not tolerate picking well.

The soil for seedlings is prepared on the basis of two parts of turf, one part of humus, one part of sand and add 20 g of superphosphate. Dried eggshells can be mixed into the soil to grow strong and healthy seedlings.

Top dressing is applied at the stage of growing seedlings to strengthen the root system. To do this, use mineral mixtures with organic matter (humus). Foliar dressing with the preparations "Ovary", "Bud" stimulates the formation of ovaries and increases the resistance of plants to diseases of nightshade.

And more about the "blue":

Review of the variety of eggplant "Nutcracker"

Why is the Epic eggplant variety good

Landing in the ground is done in several ways:

1. Two lines are formed and planted along this bush in a hole at a distance of 40 cm.The width between the lines is 40 cm, between the rows - 70 cm.
2. The bushes are planted in one row with an interval between holes - 30 cm, between rows - 60 cm. One bush in one hole.
3. 2 seedlings are planted in one hole. The distance between bushes and rows is 70 cm.

The soil is mulched with hay or straw to reduce the need for constant loosening.

After planting in the ground, eggplants need abundant and frequent watering. warm settled water - every 2-3 days. In hot weather, plants are watered daily. Timely watering is especially important during flowering. With a lack of moisture, the peduncle falls off, and this leads to a loss of yield.

The bushes are fed with organic matter... To do this, use chicken droppings, mullein, ash. The frequency of fertilization is 1 time per 7 days. When growing white eggplants on clay, sandy soil, the bushes are fertilized with potassium and phosphorus.

Important! The introduction of mineral compositions is stopped three weeks before harvesting the fruits.

Application

White eggplants are highly valued in cooking due to their delicate flesh structure without bitterness, thin skin, complete or partial absence of seeds and pleasant taste. The fruits are used to make stews, savory snacks, vegetable caviar, salads, soups, casseroles. The product is stewed, baked in the oven and grilled, boiled, fried, steamed, stuffed, pickled.

We suggest using the recipe for cooking baked white eggplants with feta cheese... For this you will need:

• eggplant - 800 g;
• tomatoes - 500 g;
• sheep's milk cheese - 150 g;
• olive oil - 3 tbsp l .;
• garlic - 2 cloves;
• parmesan - 50 g;
• a mixture of Italian herbs.

Preparation:

1. The eggplants are washed with warm water and cut into 0.5 cm thick slices. The skin is thin and delicate, so there is no need to cut it off. Fry the mugs in olive oil on both sides and place on a paper towel to remove excess grease.
2. Boil the tomatoes with boiling water and remove the skin. Use a blender to puree the pulp. Add minced garlic and Italian herb blend to taste.
3. Put the eggplants in a mold, put thin slices of feta cheese and a little tomato sauce on top. Repeat layers until you run out of food. Grate the parmesan on a fine grater and sprinkle on top.
4. Place the casserole in the oven and cook at 180 ° C for 30 minutes.

Reviews of summer residents

Those who have tried growing white eggplant leave positive feedback on the culture.

Vadim, Voronezh: “Last year I planted the Snezhny hybrid in a greenhouse at my dacha. The result is excellent. Productivity is high, the fruits are tasty, without bitterness. The care is the same as for purple eggplant ".

Olga, Saratov: “White eggplants I have been growing mushrooms for five years in a row. Their taste is amazing, it really resembles forest mushrooms. The skin is thin, it is not necessary to cut off before cooking, the pulp is tender, does not taste bitter ".

Inna, Chekhov: “I tried to plant a hybrid White Night in the country. The harvest was collected until late autumn. The cultivation technology is no different from the "blue" ones. The fruits are tasty, the pulp is not bitter, the skin is thin. Used to prepare winter spins, stewed, baked, fried ".

Conclusion

The cultivation of white eggplants is no different from the cultivation of their purple cousins. The only thing to remember is that the culture loves the sun and abundant watering.

On sale you will find seeds of various varieties and hybrids suitable for growing in greenhouses, greenhouses and vegetable gardens. The fruits are distinguished by the absence of a bitter aftertaste, have a thin skin and tender pulp. Its versatility in cooking allows you to experiment and create delicious dishes.