{"id":2766,"date":"2026-09-21T04:23:01","date_gmt":"2026-09-21T02:23:01","guid":{"rendered":"https:\/\/stoll-freres.ch\/?p=2766"},"modified":"2026-09-21T04:30:57","modified_gmt":"2026-09-21T02:30:57","slug":"a-berinjela-uma-fruta-legume-que-guarda-muitas-surpresas","status":"publish","type":"post","link":"https:\/\/stoll-freres.ch\/pt\/laubergine-un-fruit-legume-qui-reserve-bien-des-surprises\/","title":{"rendered":"A berinjela, um fruto-legume que guarda muitas surpresas."},"content":{"rendered":"
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Entre a \u00c1sia, a \u00c1frica e a Europa, a berinjela tem viajado de uma culin\u00e1ria para outra por quase dois mil\u00eanios: baingan bharta indiana, yuxiang qiezi chinesa, baba ganoush levantino, akpessi marfinense, zacusc\u0103 romena, moussaka grega e parmigiana italiana. Grelhada, assada, frita ou defumada, sua polpa macia e suculenta absorve os temperos e se presta a uma infinidade de prepara\u00e7\u00f5es.<\/p>

\u00ab"A berinjela nunca deixa ningu\u00e9m indiferente. Assim que se fala dela, todos t\u00eam uma receita, uma lembran\u00e7a de viagem ou uma maneira favorita de prepar\u00e1-la", observa Julien Stoll, diretor de produ\u00e7\u00e3o em estufa da Stoll, onde s\u00e3o colhidas cerca de 400 toneladas desse fruto-legume anualmente.<\/p>

Violeta, branco, verde\u2026 uma variedade de faces e sabores.<\/h3>

Na Su\u00ed\u00e7a, a berinjela mais comum \u00e9 roxa e ligeiramente alongada. Mas essa n\u00e3o \u00e9 a \u00fanica variedade. Algumas s\u00e3o longas e finas, frequentemente associadas \u00e0 culin\u00e1ria chinesa e japonesa. Outras s\u00e3o listradas de roxo e branco, malva ou totalmente brancas, e s\u00e3o longas, ovais ou quase redondas. Alguns curries tailandeses tamb\u00e9m incluem "berinjelas-ervilha", pequenos frutos verdes com sabor amargo. Na \u00c1frica, algumas esp\u00e9cies relacionadas produzem frutos redondos ou ovais que podem ficar alaranjados quando maduros.<\/p>

O pr\u00f3prio nome conta uma hist\u00f3ria de viagens. A palavra francesa "aubergine" vem do catal\u00e3o, que por sua vez deriva do \u00e1rabe, com ra\u00edzes ainda mais antigas no persa e no s\u00e2nscrito. Enquanto o italiano "melanzana" \u00e9 frequentemente descrito como vindo do latim "mala insana", que significa "fruta insalubre", na verdade parece tamb\u00e9m ter origem \u00e1rabe. J\u00e1 o ingl\u00eas "eggplant" ou o alem\u00e3o "Eierfrucht" t\u00eam origem mais \u00f3bvia, pois se referem diretamente ao formato dos frutos, que lembram ovos.<\/p>

As beringelas s\u00e3o realmente amargas?<\/h3>

O amargor depende principalmente da escolha da variedade. "Selecionamos variedades com baixo amargor, que correspondem ao sabor procurado pelos nossos clientes. S\u00e3o precisamente essas beringelas roxas, ligeiramente alongadas, firmes e brilhantes que cultivamos nas nossas estufas e que geralmente se encontram nos supermercados", explica Julien Stoll.<\/p>

As condi\u00e7\u00f5es de cultivo e a \u00e9poca da colheita tamb\u00e9m influenciam a qualidade da fruta, tanto em termos de textura quanto de sabor. Altas temperaturas, estresse h\u00eddrico ou doen\u00e7as podem resultar em um sabor mais amargo. Uma colheita tardia tamb\u00e9m resultar\u00e1 em frutas com mais sementes, casca mais grossa e amargor mais pronunciado.<\/p>

\u00abAo cultivarmos em estufas e em substrato, controlamos com precis\u00e3o a irriga\u00e7\u00e3o e a nutri\u00e7\u00e3o das plantas, monitorando sua sa\u00fade e protegendo-as contra pragas\u00bb, explica Julien Stoll. Colher no momento certo tamb\u00e9m \u00e9 crucial. Por isso, nossas equipes trabalham seis dias por semana.<\/p>

Na loja, algumas dicas ajudam a escolher uma boa berinjela: casca lisa e brilhante, polpa firme e um ped\u00fanculo com apar\u00eancia fresca.<\/p>

Devo salgar as berinjelas para remover o excesso de umidade?<\/h3>

A salga das beringelas \u00e9 tradicionalmente associada \u00e0 redu\u00e7\u00e3o do seu amargor. Com as variedades comumente vendidas na Su\u00ed\u00e7a hoje em dia, essa etapa raramente \u00e9 necess\u00e1ria.<\/p>

No entanto, a remo\u00e7\u00e3o da gordura ainda oferece benef\u00edcios culin\u00e1rios. O sal extrai parte da \u00e1gua contida na carne e altera sua textura. Dependendo do m\u00e9todo de cozimento desejado, essa etapa tamb\u00e9m pode contribuir para uma superf\u00edcie mais bem tostada.<\/p>

Mais de um m\u00eas para aproveitar!<\/h3>

Embora a berinjela seja frequentemente associada ao ver\u00e3o, em Stoll, a colheita se estende do in\u00edcio de mar\u00e7o at\u00e9 o final de outubro. Ainda h\u00e1 tempo para saborear berinjelas locais e talvez experimentar uma das muitas especialidades culin\u00e1rias \u00e0s quais este fruto-legume se presta t\u00e3o bem.<\/p>

\u00a0<\/p>

Para saber mais sobre esta cultura e descobrir o trabalho das nossas equipes, siga os passos do chefe da estufa de berinjelas, Rafal Krupa, neste perfil: https:\/\/stoll-freres.ch\/fr\/rencontre-avec-rafal-krupa-responsable-de-la-serre-daubergines\/<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Durante a Semana do Sabor, que decorre de 17 a 27 de setembro de 2026, destacamos a beringela, um fruto-legume que apresenta uma diversidade, por vezes inesperada, de formas, cores, sabores e utiliza\u00e7\u00f5es.<\/p>","protected":false},"author":6,"featured_media":2767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,12],"tags":[21],"class_list":["post-2766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultures-methodes","category-saveurs-qualite","tag-en-une"],"yoast_head":"\nL\u2019aubergine, un fruit-l\u00e9gume qui r\u00e9serve bien des surprises - STOLL Fr\u00e8res SA<\/title>\n<meta name=\"description\" content=\"Nous vous invitons tout au long de l\u2019ann\u00e9e \u00e0 d\u00e9couvrir les femmes et les hommes qui mettent leur \u00e9nergie et leur savoir-faire au service de notre exploitation. 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