The skin should be smooth and lustrous, and the sepals should be extremely green and spiky, and they should stick to the skin. Avoid fruits with wrinkled, dull, and brown-colored skins. The flesh may be bitter, fibrous, and seedy as a result. At harvest, an eggplant weighs an average of 225 g. The most commonly consumed ones have shiny purple skin and fluffy white flesh. Eggplant comes in a variety of sizes and colors, ranging from peas to melon, and colors ranging from white to purple, green, yellow, and orange. Fruits from Africa may be added to this diverse spectrum in the near future, where several kinds' leaves are also consumed.