How to Tell When a Japanese Eggplant Is Ripe

Japanese eggplant are long and slender.

Japanese eggplant differs in appearance from the thick, bulky eggplants with which you are likely familiar. They are long and slender, but taste just about the same as a typical eggplant. In fact, the Japanese eggplant is a fine substitute for the larger variety. Picking it at the right time is important because if you pick it too soon, it will have an undeveloped flavor, and if you pick it too late, it will have a bitter taste. To get the most out of your Japanese eggplant, know when to harvest it.

Instructions

1. Count the days since you planted the eggplant seeds, and harvest about 100 to 150 days after the date. Harvest the eggplant after 70 to 85 days, if you planted it as a seedling. Check the seed packet or container for dates relating to your particular variety.

2. Measure the eggplant. Harvest it when it is 6 to 9 inches long.

3. Look for a glossy sheen to the skin, which signals it is ripe. Eggplants that are brown or bronze and dull-looking are likely over-ripe and will have brown, bitter seeds.

4. Press slightly on the eggplant with your thumb. If the indentation disappears, it is not yet ripe. If the indentation stays, it is ready to be harvested.

Tips & Warnings

• Cut the eggplant from its vine with scissors or shears and leave about 1 inch of stem on the vegetable. Japanese eggplants typically last about a week after harvest, when stored at 40 to 45 degrees Fahrenheit with 90 percent relative humidity, such as your basement or cellar.

References

• Univeristy of Missouri; Eggplant Production; Lewis W. Jett
• Virginia Cooperative Extension: Potatoes, Peppers and Eggplants
• Texas A&M: Japanese Eggplant