Casper

Harvesting

A type of berry called a pepo that has a hard rind. Fruits may be long or round, large or small, smooth or warty– some have edible flesh and some are too hard or insipid to eat, though the seeds of all are edible. Has a harder, thicker stem compared to other species.

Color: Black, Cream/Tan, Gold/Yellow, Green, Orange, Pink, Red/Burgundy, Variegated, White. Type: Berry. Length: > 3 inches. Width: > 3 inches.

Garden value: Edible, Showy

Harvest time: Fall

Bloom time: Summer

Storage & Preservation

Store freshly harvested Casper eggplants at room temperature for up to 3 days for peak flavor and texture. For longer storage, refrigerate in the crisper drawer wrapped loosely in perforated plastic bags for up to one week. Unlike heartier purple varieties, Casper's delicate skin makes it more susceptible to chilling injury below 50°F, so avoid storing in very cold refrigerators.

For preservation, Casper's creamy texture makes it ideal for freezing after blanching. Cut into rounds, blanch for 4 minutes, then freeze on baking sheets before transferring to freezer bags. The mild flavor also excels in pressure-canned ratatouille or caponata. Avoid dehydrating, as Casper's high moisture content makes it prone to spoilage during the drying process. Consider fermenting small fruits whole in salt brine for a unique probiotic preserve that showcases the variety's naturally sweet flavor.