KOKUYO

The Kokuyo eggplant represents a mid-season hybrid with a semi-spreading plant of medium height. The stem differs with strong anthocyanin coloring and hairiness, while leaves are of medium size, green in color with a wrinkled surface and wavy edge. The fruits have an ovate or pear-shaped form, medium length and small diameter, colored in dark purple with a strong gloss. A feature is the prickly calyx of the fruit, while the flesh is greenish and does not contain bitterness, which excludes the need for soaking before preparation.

This variety of eggplants is distinguished by high yield, especially under open ground conditions in southern regions, where it reaches 7.3 kg per square meter. Fruits weigh from 130 to 150 grams and reach a length of 25-28 cm. Thanks to the thin skin and tender flesh, Kokuyo eggplants are excellent for culinary processing without removing the skin, which simplifies the cooking process and preserves the vegetable's beneficial properties.

Kokuyo is recommended for growing both in open ground and under film coverings. Thanks to their taste qualities, eggplants of this variety are perfect for frying, including with the addition of sour cream, which reveals their delicate taste and makes dishes especially appetizing. This hybrid combines ease of cultivation, high productivity, and excellent gastronomic characteristics.