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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
White bell peppers are smaller than the more common green, yellow or red bell peppers, measuring an average of 10 centimeters long and 7 centimeters wide. They have a similar blocky quality but are rounder and less symmetrical. The glossy, ivory-colored peppers have between 3 and 5 well defined lobes and thick walls. The pale color of some White bell pepper cultivars is merely a stage of ripeness, which is when they are harvested. If allowed to remain on the plant, they will change color to green, orange, or red when reaching full maturity. Other varieties begin almost translucent and then become a cream or very pale yellow when fully mature. White bell peppers offer a crisp, juicy texture with a sweet, mild flavor.
White bell peppers are available year-round with a peak season in the late spring through fall months.
White bell peppers are a less common variety of Capsicum annuum, and there are several different named cultivars with cream or very pale-yellow skin. Many White bell pepper cultivars are heirloom varieties, meaning they have been around since before World War II and are open-pollinated while others are hybrids. Unlike the more uniform, greenhouse-grown, white Holland bell peppers, White bell peppers are grown outdoors in a variety of conditions.
White bell peppers are rich in vitamin C and dietary fiber. They also contain folate, vitamins E and K, B-complex vitamins, potassium, and the compound zeaxanthin, which promotes good eye health. Due to the lack of pigment, the peppers offer small amounts of carotenoids, which provide antioxidant and anti-inflammatory properties.
White bell peppers can be used raw or cooked. Once washed, the peppers can be deseeded and sliced then eaten alone or with dips like dressings or hummus. They can be diced and added to salads, pizzas, pastas, or any recipe that calls for bell peppers. Use with other varieties of bell pepper for an assortment of colors. They can be stuffed, roasted, grilled, or sautéed alone or with other vegetables. Serve with grilled sausage, meats or fish. Store White bell peppers at room temperature for a couple of days, refrigerate for up to five days. They can be frozen after deseeding and slicing and will keep for up to 3 months.
Bell peppers are also commonly referred to as “sweet peppers” due to their lack of capsaicin, the compound present in the inner membranes of the pepper that is responsible for the spiciness in hot peppers. It also helps differentiate them from their spicier cousins. In Australia, bell peppers are called “capsicums” after their genus name.
The origin of White bell peppers is unknown; however, all bell pepper varieties are originally from South America and date back to 5,000 BC. Bell peppers were found by Christopher Columbus on his travels to the new world. He took seeds back to Europe, where they grew in popularity in Italy and Spain. White bell peppers grow well in most areas and are available all over the world, on every continent save Antartica. In warmer climates the plants will act as perennials and in cooler climates they behave as annuals. White bell peppers are most often grown by smaller, local farms and can be spotted at local farmer’s markets.
Recently Spotted
Someone spotted White Bell Peppers using the Specialty Produce app for iPhone and Android.
| Farmers Market |
Description/Taste
White bell peppers are smaller than the more common green, yellow or red bell peppers, measuring an average of 10 centimeters long and 7 centimeters wide. They have a similar blocky quality but are rounder and less symmetrical. The glossy, ivory-colored peppers have between 3 and 5 well defined lobes and thick walls. The pale color of some White bell pepper cultivars is merely a stage of ripeness, which is when they are harvested. If allowed to remain on the plant, they will change color to green, orange, or red when reaching full maturity. Other varieties begin almost translucent and then become a cream or very pale yellow when fully mature. White bell peppers offer a crisp, juicy texture with a sweet, mild flavor.
Seasons/Availability
White bell peppers are available year-round with a peak season in the late spring through fall months.
Current Facts
White bell peppers are a less common variety of Capsicum annuum, and there are several different named cultivars with cream or very pale-yellow skin. Many White bell pepper cultivars are heirloom varieties, meaning they have been around since before World War II and are open-pollinated while others are hybrids. Unlike the more uniform, greenhouse-grown, white Holland bell peppers, White bell peppers are grown outdoors in a variety of conditions.
Nutritional Value
White bell peppers are rich in vitamin C and dietary fiber. They also contain folate, vitamins E and K, B-complex vitamins, potassium, and the compound zeaxanthin, which promotes good eye health. Due to the lack of pigment, the peppers offer small amounts of carotenoids, which provide antioxidant and anti-inflammatory properties.
Applications
White bell peppers can be used raw or cooked. Once washed, the peppers can be deseeded and sliced then eaten alone or with dips like dressings or hummus. They can be diced and added to salads, pizzas, pastas, or any recipe that calls for bell peppers. Use with other varieties of bell pepper for an assortment of colors. They can be stuffed, roasted, grilled, or sautéed alone or with other vegetables. Serve with grilled sausage, meats or fish. Store White bell peppers at room temperature for a couple of days, refrigerate for up to five days. They can be frozen after deseeding and slicing and will keep for up to 3 months.
Ethnic/Cultural Info
Bell peppers are also commonly referred to as “sweet peppers” due to their lack of capsaicin, the compound present in the inner membranes of the pepper that is responsible for the spiciness in hot peppers. It also helps differentiate them from their spicier cousins. In Australia, bell peppers are called “capsicums” after their genus name.
Geography/History
The origin of White bell peppers is unknown; however, all bell pepper varieties are originally from South America and date back to 5,000 BC. Bell peppers were found by Christopher Columbus on his travels to the new world. He took seeds back to Europe, where they grew in popularity in Italy and Spain. White bell peppers grow well in most areas and are available all over the world, on every continent save Antartica. In warmer climates the plants will act as perennials and in cooler climates they behave as annuals. White bell peppers are most often grown by smaller, local farms and can be spotted at local farmer’s markets.
Recently Spotted
Someone spotted White Bell Peppers using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Brentwood Farmers' Market
Near Sawtelle, California, United StatesAbout 185 days ago, 7/15/18 Spotter's comments : White Bell Peppers spotted at Brentwood Farmers' Market. |
