Solanum aethiopicum, commonly known as Ethiopian eggplant, is often nicknamed “zombie fruit.” This name likely stems from the fruit’s distinctive, often gnarled or irregularly shaped appearance, which can resemble something otherworldly. With its vibrant hues and unique textures, this plant offers both visual intrigue and culinary versatility. It is a member of the diverse Solanum genus.
What is Zombie Fruit
Solanum aethiopicum is a fruiting plant in the Solanaceae family, which includes tomatoes and common eggplants. It originated in Africa, domesticated from the wild Solanum anguivi. It is also known by various common names such as Ethiopian eggplant, bitter tomato, garden eggs, mock tomato, and scarlet eggplant. The plant exhibits significant variation in fruit color, shape, and size depending on the cultivar group.
The fruit’s colors typically range from red, orange, or yellow when ripe, often featuring prominent ribs or lobes that resemble small pumpkins or tomatoes. Some varieties have smooth skin, while others are deeply creased. The fruit’s texture is firm, and its size varies, with some cultivars producing berries around 2 inches in diameter, while others yield larger fruits, sometimes exceeding 200 grams.
Growing Zombie Fruit
Solanum aethiopicum thrives in warm climates, intolerant of cold or waterlogged conditions. It prefers full sun, requiring at least six hours of direct sunlight daily. Well-draining, loamy soil is preferred, performing best in a pH range of 5.5 to 6.8, though it can tolerate a broader range.
Seeds can be sown indoors in early spring and transplanted to the garden. Germination typically occurs within 3 to 9 days. Seedlings are ready for transplanting after 30 to 35 days, once they have 5 to 7 leaves and are 15-20 cm tall.
Consistent moisture is important, requiring regular watering, especially during dry periods, with about 5 mm of water per day. However, the soil should be allowed to dry partially between waterings to prevent root rot. Daytime temperatures for growth typically range from 20-35°C, though some varieties can withstand up to 45°C.
Fertilizing every few weeks with a balanced fertilizer, such as a 5-10-10 blend, supports growth and fruit development. While generally bushy, some varieties may benefit from staking if the fruit load becomes heavy.
Harvesting and Using Zombie Fruit
Solanum aethiopicum fruits are typically ready for harvest 90 to 120 days after planting, depending on the specific variety. Ripeness is indicated by the fruit reaching its mature size and firmness. Many varieties are commonly harvested when they are still green and firm, before their skin becomes thick. However, some varieties develop vibrant red, orange, or yellow colors upon full maturity.
The fruit’s flavor varies significantly, from mildly bitter to sweet, influenced by the cultivar and ripeness. Some varieties are noted for a strong, non-bitter flavor, while others, like the ‘Hmong Red’, are known for their distinct bitterness. The bitterness often increases with higher levels of saponin in the fruit.
These fruits are versatile and widely used in various culinary traditions, particularly in African dishes. They can be eaten raw, but are frequently cooked in stews, sauces, and stir-fries, similar to common eggplant or tomatoes. The leaves and young shoots are also edible and often cooked as a leafy vegetable, sometimes considered more nutritious than the fruit itself. For fruits with a bitter taste, cooking methods often help to reduce this characteristic.