Jak ji poznat

Plant

Shrubby Solanum, commonly around 1–2 m in the cited Thai university botanical reference, with small prickles possible on stems/leaves.

Market fruit

Small round green berries borne in clusters; Thai culinary use focuses on the young/green fruit, not the yellow/brown ripe fruit used in seed-maturity research.

Jedlá část: nezralé zelené plody v kulinárním použití

Běžně se nejí: stopky

Jak chutná

Sensory

Thai university references describe the fruit as bitter/astringent with a slight sour note; Mahidol specifically explains that pea eggplant contributes a little bitterness to Kaeng Khae.

Cooking texture

Kasetsart notes that roasting/grilling softens the fruit compared with raw, and Mahidol notes it cooks more slowly than makhuea pro, so it is added first in green curry.

Jak se jí a připravuje

Plody se oddělí od stopkových větviček, omyjí a používají se celé nebo lehce rozdrcené v tepelně upravovaných jídlech.

Použití v kuchyni

• kari
• vařená jídla
• omáčky/pasty podle receptu

V thajské kuchyni

• Kaeng Khae
• Nam Prik Kapi Pla Tu Thot
• Gaeng Keow Wan Luk Chin Pla Krai
• Gaeng Tai Pla

Sezóna a dostupnost

Loei 2025 market output

Loei, 2025, Jan–Dec in the provincial calendar, June – July

Kde se pěstuje

Příklady oblastí

Loei, Suphanburi – U Thong

Kde koupit

Documented channels

farmers market / ตลาดเกษตรกร example documented by DOAE in Suphanburi

Example

28 October 2025, Farmers in the Garden @ Suphanburi, with มะเขือพวง among agricultural produce offered for sale.

Live inventory

ne

Skladování

Guidance

An exact-Solanum torvum postharvest study followed fruits for five days at room temperature and documented progressive moisture/weight loss. Treat fresh pea eggplant as a perishable high-moisture vegetable and use it promptly rather than inventing a long household shelf life.