Ping Tung is a legendary Taiwanese heirloom that has become the darling of hot-summer gardeners everywhere. Named after the county in southern Taiwan where it originated, this variety is built for heat, humidity, and non-stop production.
 
KEY CHARACTERISTICS
Fruit: Long, slender, 10–16 inches × 1–1½ inches wide, bright lavender-pink to magenta-purple, slightly curved, glossy and thin-skinned.
Flesh: Snow-white, dense, creamy, almost seedless, sweet with zero bitterness—even when fruits get oversized.
Days to maturity: 60–70 days from transplant (one of the fastest Asian types). Starts bearing early and never seems to quit.
Plant habit: Tall and upright, 3–4½ feet high, very strong stems that rarely need staking even when loaded with fruit.
Yield: 20–40+ fruits per plant is common in warm climates.
Heat & humidity tolerance: Possibly the most heat-tolerant eggplant on earth; keeps setting fruit when temperatures are 95–105 °F and nights stay muggy.
Best uses: Stir-fries, curries, grilling whole, pickling, or any dish where you want tender flesh and edible skin. Thin skin never needs peeling.

GROWING TIPS
Transplant when nights are reliably above 60 °F; give 18–24 inches spacing.
Full sun and rich soil; side-dress monthly in long seasons.
Container-friendly in 10–15 gallon pots (one plant per pot).
Harvest regularly from 8 inches up to 16 inches; the more you pick, the more it produces. Fruits stay tender even at full length.
 
BOTTOM LINE
If you garden anywhere summer gets brutally hot and long, Ping Tung is your eggplant. It’s not just heat-tolerant—it’s heat-loving.

Sold in a 2.5" pot.