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Cluster eggplants are small and round, about the size of a pea and one centimeter in diameter. These tiny fruits are arranged in clusters of ten to fifteen bunched together in a fashion similar to grapes and as the fruits ripen their thin skin will turn from light green to yellow. The fruits grow on shrubs that can reach up to sixteen feet in height. The stems and leaves of the Cluster eggplant are covered in fine hairs, and small hooked thorns and the flowers of the plant are most often white. Each fruit can contain up to two hundred tiny, flat, brown, and edible seeds. Cluster eggplants range in flavor from bitter to tart when raw, and their texture is exceptionally crunchy. Once cooked they will take on a soft quality and the bitter flavor is minimized.
Seasons/Availability
Cluster eggplants are available year-round with peak season during the summer months.
Current Facts
Cluster eggplant, botanically classified as Solanum torvum, is a loose western term that is given to the fruit of a prickly shrub that grows wild and semi-cultivated. It is one of the only eggplants that are thought to have little relation to the common domesticated eggplant, Solanum melongena. Also known as Pea eggplant, Bunch eggplant, Pea aubergine, Wild eggplant, and Turkey berry, the Cluster eggplant is popularly used as rootstock for growing more traditional eggplants as a way of boosting the heartiness of the root system and decreasing its susceptibility to diseases. Cluster eggplants are vigorous growers and are often seen as an aggressive and problematic species in the Americas and Australia, and in 1983 it was added to the United States federal noxious weed list.
Nutritional Value
Cluster eggplants are an excellent source of iron, calcium, and manganese.
Applications
Cluster eggplants are used in both raw and cooked preparations. When fresh they are popularly used in nam prik kapee, a chili and shrimp paste blend commonly made in Thailand. They can also be pickled, dried, or served raw with dipping sauces. Cluster eggplants can be grilled, braised, added to curries, soups, and stews, or tossed whole or chopped into stir-fries. To cut the bitterness, Cluster eggplants can be boiled briefly before use. Cluster eggplants pair well with mint, turmeric, cumin, cardamom, curry paste, rice, yams, and meats such as poultry and beef. Cluster eggplants will keep up to three days when stored in a cool and dry place.
Ethnic/Cultural Info
Cluster eggplants have increased in popularity in Thai cuisine and are often grown in home gardens across Thailand. This plant is valued not only for its fruit, but also for the nutritional and medicinal properties that are found in the fruit, leaves, and roots. In Thailand, the Cluster eggplant is known as Makhua Phuang and is commonly used in curries and chili pastes and is consumed raw, cooked, or dried.
Geography/History
Cluster eggplant is native to South America and Africa and is perhaps the closest relative to the wild eggplant ancestors of Africa. It was then naturalized in the South Pacific, Asia, and Australia and was first introduced to the United States as a potential food crop in 1899 and was naturalized in Florida by 1930. Today Cluster eggplant can be found at farmers markets and specialty grocers in Asia, North America, Central America, South America, the Caribbean, Africa, Indonesia, and Australia.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Cluster eggplants are tiny fruits about the size of a pea, consisting of clusters of ten to fifteen arranged like grapes. These small fruits ripen from light green to yellow and grow on shrubs that can reach up to sixteen feet high. Their stems and leaves have fine hairs and hooked thorns, while the flowers are often white. Each fruit contains up to two hundred edible seeds and ranges in flavor from bitter to tart with a crunchy texture that softens when cooked.
Stall 01-210
Cluster eggplants are versatile in both raw and cooked dishes, often featured in nam prik kapee, a Thai chili and shrimp paste blend. They can be pickled, grilled, or tossed into stir-fries. To reduce bitterness, briefly boiling them is effective. They pair exceptionally well with spices like turmeric, cumin, and cardamom, as well as curry paste, rice, yams, and proteins like poultry and beef. When stored in a cool, dry place, they remain fresh for up to three days.
Cluster eggplant is botanically classified as Solanum torvum and grows wild or semi-cultivated on a prickly shrub. Unlike common eggplants, it is used as rootstock to boost heartiness and resist disease. Known as Pea eggplant, Bunch eggplant, or Turkey berry, it is considered an aggressive species and was added to the United States federal noxious weed list in 1983. It provides iron, calcium, and manganese.
Tekka Center
665 Buffalo Rd, Singapore 210665
(868) 669-13
Cluster eggplant is native to South America and Africa, closely related to wild eggplant ancestors of Africa. It later spread to the South Pacific, Asia, and Australia. Introduced to the United States in 1899, it was naturalized in Florida by 1930. Today, you can find it at farmers markets and specialty grocers across many regions including Asia, North and South America, Africa, Indonesia, and Australia.
Cluster eggplants, known in Thailand as Makhua Phuang, are a staple in Thai cuisine. They are widely valued for their versatility and nutritional benefits, with their fruit, leaves, and roots offering both culinary and medicinal uses. Commonly grown in home gardens across Thailand, Cluster eggplants are used in curries, chili pastes, or consumed raw, cooked, or dried, making them a significant ingredient in traditional Thai dishes.
Tekka Market
665 Buffalo Rd, Singapore 210665
Cluster eggplants: These small, pea-sized fruits grow in clusters of 10 to 15, resembling grapes, and change from light green to yellow as they ripen. Their stems and leaves are covered in fine hairs and hooked thorns, with white flowers on the plant. Each fruit contains up to 200 tiny edible seeds. When raw, they're bitter and crunchy, but cooking softens them and mellows their flavor. Shrubs can reach up to 16 feet tall.
Amazing Oriental
Cluster eggplants are versatile and used in both raw and cooked dishes. In Thailand, they're often included in nam prik kapee, a chili and shrimp paste blend. They may be grilled, braised, pickled, dried, or tossed into soups and stews. Boiling briefly can reduce bitterness. Pair them with flavorful ingredients like turmeric, curry paste, yams, and poultry. Stored properly, they'll last up to three days in a cool, dry place.
Tekka Wet Market
665 Buffalo Rd. L1 Tekka Center Singapore 210666
Cluster eggplant: Cluster eggplants are native to South America and Africa and represent one of the closest relatives to wild eggplant ancestors from Africa. They were introduced to the United States in 1899 as a potential food crop and naturalized in Florida by 1930. Today, they are accessible through farmers markets and specialty grocers across Asia, the Americas, the Caribbean, Africa, Indonesia, and Australia.
Cluster Eggplant spotted at Specialty Produce. Bitter and healthy ðŸ†ðŸ†….Cluster Eggplant is traditionally known as Makhua Phuang in Thailand and commonly featured in Thai cuisine. Its fruits, leaves, and roots are valued for their nutritional and medicinal properties. It is often used in curries, chili pastes, or even consumed raw, cooked, or dried. Many home gardens in Thailand cultivate Cluster Eggplant, reflecting its culinary importance and versatility in both fresh and dried forms.
Specialty Produce
1929 Hancock St, San Diego, Ca 92110
619-295-3172 [email protected]
Cluster Eggplant spotted at Specialty Produce. Grown by 3 Nuts Farm in Vista, CA.
is easiest, three is harder.
