•QUESTION. If you leave green peppers on the vine do they turn red? Where do orange and yellow peppers fit in? Do they all start green, or are they from different seeds?
Green bell peppers are fully developed, but not ripe.
All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter).
What can be confusing, is that there is also a variety that is green when ripe.
The color depends on the specific variety, the most common variety is red when ripe.
So, green sweet bell peppers start out green and are still green when fully ripe.
Red, yellow, orange etc. sweet bell peppers start out green and turn red, yellow or orange when ripe.
The green bell peppers you find at the store are usually an unripe green sweet bell pepper . . . or could be unripe red.
They will not be any of the other color varieties in the green stage because the other colors can be sold at a much higher price, so they are always allowed to ripen before being sold. The additional time it takes to ripen and change color accounts for part of the reason they are more expensive. Also, because they are ripe, they have a shorter storage time.
QUESTION. I was told that when choosing bell peppers I should look for one with four bumps on the bottom because it is a “female” pepper and thus will be sweeter. The “male” pepper has only three bumps. Is this factual???
ANSWER. Peppers have complete flowers – that is both male and female parts in the same flower.
Male and female fruit can only come from plant types that have separate male and female flowers, and with a few exceptions, only the female flowers produce fruit. (one of the exceptions – some papaya male flowers will set fruit).
The number of lobes is related to the specific variety of pepper. There are varieties of peppers that produce 2, 3-4, or 3-5 lobed peppers. The 4 lobed ‘bell’ pepper was (and is) more popular in the U.S., so plants have been breed for this characteristic.
Tri-Color Bell Pepper salad is one of my favorite summer salads. It is very simple and refreshing. In this salad, red, yellow and orange bell peppers are first roasted, then mixed with fresh herbs, garlic, lemon juice and olive oil. I like to use peppers of different colors as this really makes for an attractive salad, but either color alone would work just as great too. This salad is an ideal appetizer or a side dish. Enjoy!
• (6) Bell Peppers: 2 Red , 2 Yellow, and 2 Orange
• 1 Tbs. each of finely chopped fresh parsley and mint.
• 2 Cloves garlic, peeled & minced (more or less to taste)
• Juice of 1/2 lemon
• 3 tablespoons extra virgin olive oil
• Sea salt & ground black pepper, to taste
1. Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. Do not over roast, or the flesh will be mushy. It should be tender but still firm enough to hold its shape when cut.
2. When the bell peppers are cool enough to handle (Putting them in a brown bag speeds this process & makes it easier to peel), peel their skins off and remove the seeds. Divide each belle pepper lengthways into half, then slice each half into strips, not too thin and not too thick. Put them in a mixing bowl, add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.
Thanks to AZCookbook.com for the Recipe and Image