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I dropped a jalapeño under the fridge once and didn’t find it till a few weeks later. It was red.
Can we frame things as a TIL that are easily verified as incorrect? Look at the red bell peppers at the grocery store, they aren’t colored like a mango. They go straight from green to red.
I have a pepper that is now half green half red lol
I know the purple beauty peppers eventually turn red, as well as most of the purple chillies. I’ve grown quite a few varieties. But I’m interested if one has fully mature purple flesh that be cool…
Sort of; yellow, orange and red are different varieties. Buy a bell pepper plant and the tag will tell you what color they ripen. Green ones are unripe though.
You can get them that ripen purple.
Aren’t the purple ones just unripe, instead of green? Pretty sure that’s the way.
Nope. I’ve grown them. They turn green to purple.
This is a cashew fruit:
Apparently the fruit part itself tastes like a
creamy applesliced pepper, but it goes off quick and so we never see it in supermarkets. Each one is a single nut. You won’t look at a bag of these guys the same way ever again.Cashew wine is fantastic.
There’s a what now
That’s nuts.
…a creamy apple? It’s closer to a bell pepper but more dry IMO
I’ve never tried, so just repeating what Ive heard. Is it just a shell then, no flesh like an apple?
Yeah, I’ve never eaten it raw, but cooked it was an empty shape like a sliced pepper. It was good, but creamy apple is wild as a description
updated my initial post, thanks
Kinda disappointed. I really want to taste a creamy apple now
Also I think you’re not meant to eat it raw becausr of some toxins?
Oh and as far as the toxins, you’ll get a straight up chemical burn if you touch the seed pods. Usually they use tools to pull off the shell and roast it, which can lead to a warm raw cashew when you bust it open
You can eat the fruits without that, but you have to be careful to keep out the caustic oils. Cooking it is probably just safer
Well, good news… The amount of fruits we have no name for is insane in tropical regions. There’s trees that just casually make candy pods, like those little jello fruit cups that used to be popular. There’s so many with unique flavors, and even more that are vaguely similar
There’s definitely something that tastes like a creamy apple, there’s too many fruits out there for that not to be a thing. Nature likes to chemically mix and match
But I want it nowwwwuh
Here you go, sugar apple meets the description
I love cashews. Eat them by the fistful. I always think about the energy and time to get each one of those nuts to my table, only for me to gobble them down in 3 seconds
Yeah I think of this too. I worry that they’re not really an ecologically sound food source - i think it takes a lot of water to grow a cashew because of the fruit, which is discarded.
I feel like if farmers grew it locally, they would probably be distributing the fruits in their neighbourhood and maybe having roast parties every harvest.
so we never see it in supermarkets
Talk about yourself. *Dances in Brazilian*
I love how the bottom looks angry
It is angry.
Angry nut in a big hat.
Knowledge is knowing cashew is a fruit; wisdom is not putting it in a fruit salad.
That’s bullshit. Cashews are awesome in fruit salad.
The fuit probably could go in a fruit salad. The nut, though, is a nut
Cashew nuts are fantastic in a fruit salad though… cashews, mango, strawberries, cherries and tart apple slices? With maybe a teensy bit of honey drizzled over? Thatd be delicious.
Cashews are definitely S-tier nuts and that dish sounds fantastic, I’d serve it all over a bit of yogurt, damn!
While mostly true, this is also mostly a Bell Pepper thing here with distinct stages, with Bells bred to sort of stall out at specific color stages. Scotch Bonnet also, in my experience, does the full green, neon green, yellowish green, neon orange, red stages. Each stage has a different flavor (IMO orange is the best of both worlds, sweet with floral and bitter notes from the green stage).
Though, most peppers are green and then turn red, or green, orange for a day or two, and then get to red. Plenty will turn red from the top down, or starting at the side. Everything in my garden this year was green to red.
Scotch Bonnet, holy cow the flavor they bring (and heat, those bastards scare me now).
I’ve dealt with (and eaten) hotter peppers. But, yesterday I was making something that called for Scotch Bonnets. I only needed 2, but they came in a pack of about 20. I didn’t want to waste them, so I decided to cut up the rest and freeze some of them, and put the rest in vinegar. I spent a long time cutting them up, and washed my hands every 3-4 peppers, but somehow I still managed to get enough pepper juice on my hands that for hours afterwards my fingers were on fire.
I’ve never had to use gloves while cutting up peppers before. OTOH, I’ve also never cut up an entire package of Scotch Bonnets in one go. Next time, hopefully, I’ll remember to wear gloves. At least this time I was careful never to touch my face while there was any risk of my fingers being spicy.
I don’t think they’re as hot but have you ever grown Tabasco peppers?
I grew them one year and the flavor on them is insane.
I would just mash one into a paste and mix it with garlic and mayonnaise and it made the best aioli.
Near the end of the season I still had a lot of green peppers on there so I plucked them off and soaked them in vinegar so the vinegar was very flavorful and spicy.
I don’t think I can grow tabasco peppers where I live. I’m also not good at growing anything. But, that sounds great.
Queen Majesty has a scotch bonnet and ginger hot sauce that is so goddamn good. Unfortunately, the bottles are really tiny and kind of expensive.
Button, cremini, and portobello are all the same mushroom picked at different stages of growth.
Sort of, cremini and white button are at the same stage of growth, the white ones are a sort of albino strain that doesn’t develop the brown scales. Having a “bald version” and a “scaly version” is actually relatively common amongst Agaricus species for some reason.
🤯
And then wait until you find out a bunch of pepper varieties are just “this other pepper but roasted”
Is this actually accurate?
I know green capsicums are generally unripe but my understanding was that the different varieties start as green, then will ripen to one of red, yellow, or orange depending on variety. Not go through them all like a traffic light.
That’s why you get mixed green/red etc, but you don’t see ones that are four different colours as ot ripens unevenly.
Yeah I don’t think they do what OP claims. I had bell pepper plants in the garden this year. One green one, which stayed green, and one purple, which do start green but transition to just purple when ripe, but no other colors after that.
They do turn. Not as stated though it Depends on variety. Your green would have changed color with time and ripeness. The purple ones often go red as well with time. Yellow is it’s own variety bred to be that color. Oddly you can get pepper plants that grow all 3 colors (snack size) at the same time. There are also permanent green peppers. And those specifically bred to turn a certain color like yellow or purple. Regardless of type often in larger sample sizes you’ll get those that turn red even when they’re meant to be green or orange or something.
Source: veg farmer including 5 varieties of sweet pepper and 10 varieties of hot pepper.
Technically yes, but actually the 3 different ones you get at the store are in fact different kinds of bell pepper that were bred to stay green, yellow, or red.
There are Permagreen peppers but they aren’t the only kind of green bell pepper sold, many are unripe reds. (I hate that our produce doesn’t require stricter labeling.)
The end color the peppers change into is genetically controlled and a wee bit complicated.
https://www.mdpi.com/2223-7747/12/11/2156
However it usually shifts from green to the final color directly.
Hot take: They’re all pretty tasty.
For some varieties yes, such as the bell pepper. You can get green, yellow, orange and red bell peppers, which are all just different maturity levels.
Black peppers (old world) are very different from new world capsicum plants. They are all called peppers because they are hot, I guess. Sort of like maze being called corn, which is just Latin for grain. Shows a decided lack of imagination.Fun fact, most languages have distinct words for both of these.
There was a meme recently about Columbus naming everything they found “pepper”. I suspect it’s a result of language at the time.
Since English has borrowed heavily over the centuries, we now have multiple words for these different things as words for the same thing come in from other languages.
German seems to build compound words for things.
German seems to build compound words for things.
Well, not in this case:
Black pepper = Pfeffer
Bell pepper = Paprika
Chili pepper = Chili (although you do rarely also see the compound word “Chilischoten”)
Actually, the different colors come from harvesting peppers experiencing different levels of embarrassment 😳 ☺️
Are you LAUGHING at the peppers??? Are you trying to make them turn beet red???
I can’t help it, they’re so cute!
Same with jalapeños. They’re more rare, but a red jalapeño is delicious, they’re a little bit less spicy and more sweet.
Red jalapenos are also healthier apparently cause of an increase in capsaican.
Just had one the other day. They are very good. Exactly what you said. Still have some jalapeño heat, but more like the sweetness of a red bell pepper.
Apparently a lot of Jalapeños are grown very mild these days. That’s much easier for the food processor to deal with. If they want something spicy they can take a mild Jalapeño and add some capcasin. If they want a mild Jalapeño, say for a Jalapeño popper or a mild sauce and it’s too spicy, they can’t un-spice it. So, because commercial food businesses find it easier to work with mild peppers, it’s harder to find normal Jalapeños these days.
I’m not surprised. I remember trying jalapeños when I was younger and the spice level was really high. Could barely eat a few slices. Now they’re hot, but fine. I don’t think I’ve killed that many taste buds.
Wait till you learn most of the world calls them capsicum. And in Spanish they are called pimenta.
Same with limes ripening to become lemons
I like to be patient until it becomes a juicy orange. Mmm. 🤤
I did not know that! I always harvested at the lemon stage
what’s the third stage? a tomato?
The third stage is an orange. If you let them get really ripe they turn into grapefruit.
Lime > Limon > Lemon
> Clemontine
Some authors disagree.
What other things do we eat before they’re ripe? Anything besides olives?
Lots of things we harvest before they’re done developing as they ordinarily would.
Plenty of herbs and vegetables get fibrous and unpleasant (or even impractical) to eat if we let them grow too long.
Pea varieties with edible pods (snow peas, snap peas) can continue to grow until their pods are no longer edible, while the internal seed can continue to develop and would need to be separated out like regular peas out of the pod.
Okra has a finite window where the actual fruit is edible. If you let it grow too long, it becomes hard and dry and gross, and then you’ll just have to save the dessicated seeds for planting next season.
Cucumbers are also harvested early, before they become a yellow fibrous gourd. I’ve had to look up recipes for what to do with these when my lazy ass actually let this happen in my garden, and went with some kind of Chinese pork and cucumber soup.
Baby corn is just regular corn harvested really early. It’s not actually a different species/cultivar.
Even sweet corn we harvest early while the kernels are still plump with water. Most other corn varieties we grow to where they get pretty dried out to be processed into cornmeal and other products.
Agriculture is really interesting. Timing the harvest is an important part of actually optimizing the product for specific purposes.
“Regular” peas are are still harvested immature only at a later development stage. Fully mature peas are very hard like a dry bean.
Sweet corn contains gene mutations that reduces the sugar to starch conversion in the kernal. So the sugar builds up in the kernal instead. The varieties are classified by the gene or combinations of genes they contain (su, se, or sh2). When the seed is fully mature and dry the seed looks like a raisin because of the lack of starch
Unripe orange? Yeah. That’s a lemon.
Unripe lemon? Yeah. That’s actually an orange.
Hopefully you believe me. I want to discover a paradox before I die.
*shoots dogs0n*
shame, really.
The tunnel is white, which means I was right.
I look down on tetris11 from god’s chamber and thank them for ending my life while at my peak (discoverer of paradoxes, master of words, intellectual).
He’s writing his PhD thesis in heaven now.
Jalapenos ripen red. A chipotle pepper is just a jalapeno that has been allowed to ripen, and is then smoked.
There’s a useful guide that shows a variety of peppers under their “normal” name and then their “smoked” name:
Green onions are the first thing I thought of: just regular onions picked earlier.
no
Wait… does the green refer to that it’s unripe or the color?
Yes
Interesting, what’s the variety called?
Bell pepper
