The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Yellow Chile Peppers
Inventory, 30 lbs : 5.40
This item was last sold on : 11/21/17
|Triple A Produce, Inc.|
Yellow chile peppers have a smooth texture and waxy sheen. Its flesh is thick and creamy to bright yellow in hue, if allowed to become fully mature on the plant many varieties will develop a red blush. Yellow chile peppers offer a sweet pepper flavor and a heat that can vary from very mild to moderately hot, its Scoville units ranging from 100 to 15,000. Varieties that do exhibit heat will become hotter as the pepper peaks in maturity.
Yellow chile peppers are available year-round.
Botanically a member of Capsicum annuum there are several different varieties of Yellow chile peppers ranging from sweet and mild to spicy hot. Depending on variety this color change can indicate either enhanced sweetness or spice. The hot Hungarian yellow wax and sweet banana pepper are two of the most well-known varieties on the pepper market today.
Yellow peppers offer vitamin A as well as folate, one of the B vitamins. Yellow variety peppers are also known to contain more than twice the vitamin C of green variety peppers. Additionally, Yellow peppers contain a small amount of riboflavin, vitamin B6 and thiamine.
A versatile pepper the Yellow chile pepper can be utilized in a variety of both fresh and cooked applications. Larger varieties are ideal for stuffed preparations such as chile rellenos. Yellow chile peppers can be grilled, roasted, chopped and stir-fried, or cooked down to make pepper jelly and sauces. Their thicker flesh makes them ideal for slicing into rounds and pickling. They can be used raw in salads or sliced into strips and served alongside a number of dips as a crudité. Pickled yellow peppers are a classic ingredient on sandwiches, hot dogs, burgers, pizzas and salads. To store fresh Yellow peppers, keep dry and refrigerate, using within one to two weeks.
Like many peppers Yellow chile peppers are believed to be native to Central and South America where they have grown for thousands of years. In 1493 they made their way to Europe via Spanish explorers where they were quickly adopted as a garden favorite. In the 1500’s they first appeared in Hungary after they were introduced by invading Turks. In the sixteenth century the Yellow pepper would rise to popularity in Hungary and eventually lead to the development of the much loved yellow hot Hungarian variety. Yellow peppers thrive in warm to hot growing regions that receive partial to full sun exposure.
Restaurants currently purchasing this product as an ingredient for their menu.
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