Pea Eggplant (Solanum torvum)

Pea Eggplant: The Tiny, Tangy Superfruit

Common Names: Pea Eggplant, Turkey Berry, Devil's Fig, Wild Eggplant
Family: Solanaceae
Origin: Tropical regions of Africa and Asia

Pea Eggplant (Solanum torvum), also known as Turkey Berry or Wild Eggplant, is a small, round fruit used widely in Southeast Asian, African, and Caribbean cuisines. This versatile and resilient plant produces clusters of tiny green fruits, each about the size of a pea, that add a slightly bitter, tangy flavor to soups, curries, and stir-fries. In addition to its culinary uses, Pea Eggplant is valued for its nutritional and medicinal properties, rich in antioxidants and traditionally used to support digestive health and treat various ailments.

Distinctive Features, Nutritional Value, and Traditional Uses

Fruits: Pea Eggplants are small, pea-sized fruits that grow in clusters and mature from green to yellowish-green when ripe. They have a slightly bitter, tangy flavor, commonly used to add texture and flavor to curries, soups, and stews. These tiny eggplants are rich in dietary fiber, vitamins A and C, and antioxidants, which promote digestive health, reduce inflammation, and support immune function. In traditional medicine, Pea Eggplant is used to treat hypertension, colds, and digestive issues.

Leaves: The plant features large, lobed leaves that have a slightly rough texture. The leaves are not typically eaten but add ornamental value to the garden.

Growth Habit: Pea Eggplant is a fast-growing, hardy shrub that can reach up to 6-10 feet in height. It produces fruit abundantly throughout the growing season, making it an excellent addition to any vegetable garden.