Yes, I grow this voodoo sounding plant. It’s actually part of the Aubergine family and to my knowledge the “fruit” is commonly used in Thai curries (Thais call it Makua Puong) and in Jamaican dishes (they call it Susumber).
also called the Pea Eggplant
It is an acquired taste and I’ve read that many have tried them and found them … strange. I do not have a large variety of recipes using this “fruit” but from experiments I have found a way to reduce their strangeness. (More of that in another post.)
Beware when you see this plant and get curious enough to want to examine closer. It’s going to be a thorn in your side ~ maybe even your center!
It’s a thorny issue but the pros outweigh the cons. It is a perennial and gives partial shade to other plants and the soil during hot summers. In winter, just chop-&-drop them to enrich the soil and they will regrow in Spring. I allow them to get to about 6-7ft tall so they add volume to ‘bare’ spaces.
It is my intention to try real Jamaican dishes with Susumber when I visit Jamaica next month (& get recipes if they taste good). Readers, if you know of any Permaculture or Organic farms which I can visit, without signing up for lengthy lessons/courses, do please let me know. Thanks in advance. 🙂
Matters regarding Size or Size actually does Matter? Baffling syntax of the English language and how/what each mind interprets can be eye-opening.
In my case (this present post), it’s a challenge with myself to beat the record I set last year of the largest and heaviest Eggplant grown in my backyard ~ almost 2 lbs. This year with a warmer than normal Spring, they are hurrying to ‘ripen’ before full size and are now only about 1¼lbs avg.
Does anyone, who’s into Permaculture or Edible Gardening, know how I can slow down the ripening process or prevent browning and/or splitting? Advice will be truly & greatly appreciated.
You see? In this mad self-challenge, the Size of the Eggplants do Matter … to me.
Posted in Eggplant
Called Eggplants in the US; Aubergines in ex-British colonies and Bringjal in Singapore (& other parts of Asia), my plants grew from seed and they have borne a good crop this year.
Almost but not quite ready…
Nice & big, good in curries, pasta sauce & masak pedas.
Alas I will not be here to harvest the last one but ….
these will be left for my caring neighbour to harvest.
Grow and share ~ why else would Mother Nature allow these plants to keep bearing fruit despite my thinking they bore their last ones last month.
I called it Bringjal ~ the commonly used name in Singapore. This name originates from the Portugese word Berinjela. The other name (brought to Asia by the British) that is sometimes used in Asian recipe books is Aubergine which comes from the Arabic word Al-bāḏinjān.
2-toned Asian Eggplant
resting on “protective plate”