The compact plants of this Chinese variety are well branched and produce 2-3 eggplants per cluster. The tender fruits have purple skin with white stripes, a green calyx and white flesh. They mature to 8" long and 1 1/4" in diameter. The strong plants are tolerant of bacterial wilt.

⦁    Warm season annual
⦁    Maturity: Approx. 70 days
⦁    Planting season: Late spring to early summer
 
Cultivation: Transfer the plant in late spring/early summer (soil temp at least 60°F) in a warm and sunny location. The plant is being grown in the greenhouse for approximately 6 – 8 weeks. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Eggplants are heavy feeders so use a balanced fertilizer. Too much nitrogen will produce lush foliage and few fruit.
 
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
 
Culinary tips: Braise, bake or stir-fry. Use for grilling, stuffing and tempura.