The fruits of the variety have a light purple coloration, which becomes lighter, almost white, in the area of attachment to the calyx. The variety is traditionally used in cooking, where it is valued for its flesh structure and taste qualities.
The name is often encountered as a local or common designation, while official data on maturity group, plant height, or disease resistance are absent in open sources. There is a possibility that the name is used to describe the appearance of the fruit skin.
Sources2
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Countries of admission
4 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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This is a directory, not an official registry: data is based on public disclosures and may have changed.
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