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Brinjal, also called as eggplant. The egg-shaped glossy purple fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. On wild plants, the fruit is less than 3 cm (1.2 in) in diameter, but very much larger in cultivated forms, reaching 30 cm (12 in) or more in length.
How to Select:
- Look for eggplants with smooth and shiny skin.
- The color should always be shiny bright whether it is green, purple or white.
- The fruit should be heavy and firm.
- Make sure there are no patches on the skin.
- The skin should be thin.
- If it is wrinkled, it is old. These would taste bitter.
- Press against the skin of the eggplant a little, if you see an impression, it means it is ripe.
- If the skin is too soft, it means it is too old and would surely taste bitter.
- It is advisable to choose a fruit with lesser seeds.
- Always check the blossom ends of the eggplant. If it has a larger scar it would have lesser seeds.
Health Benefits
- prevent cancer
- great for weight loss
- good for your brain
- Helpful to the heart
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