Crop of the Week: Bell peppers
January 21, 2012 6:37 PM
• Yuma bell peppers are being grown in the Yuma Valley but
are a minor crop in the county with only about 100 acres in production.
• Bell peppers are a great source of vitamin C, with the twice amount by weight as citrus fruits. This powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers.
• Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain 11 times more beta carotene than green bell peppers.
• A wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange and purple to brown or black. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Inside the thick flesh is a cavity with edible bitter seeds and a white spongy core. Bell peppers are not “hot” as they contain a recessive gene that eliminates capsaisin, the compound responsible for the “hotness” found in other peppers.
• When selecting peppers, look for firm skin without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.
• Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will typically stay fresh a little longer than the yellow and red ones.
• Like their relatives the chili peppers, bell peppers originated in South America from seeds of a wild variety dating back to 5000 B.C.
• They have become a staple in central Europe, where they are dried for paprika, a seasoning for Louisiana Creole dishes and an integral ingredient in both Mexican and Portuguese cuisines. Mild, sweet bell peppers have established themselves as staples in salads and as integral components of almost all sectors of American national and regional cuisine.
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.
• Bell peppers are a great source of vitamin C, with the twice amount by weight as citrus fruits. This powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers.
• Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain 11 times more beta carotene than green bell peppers.
• A wonderful combination of tangy taste and crunchy texture, bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange and purple to brown or black. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Inside the thick flesh is a cavity with edible bitter seeds and a white spongy core. Bell peppers are not “hot” as they contain a recessive gene that eliminates capsaisin, the compound responsible for the “hotness” found in other peppers.
• When selecting peppers, look for firm skin without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots.
• Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will typically stay fresh a little longer than the yellow and red ones.
• Like their relatives the chili peppers, bell peppers originated in South America from seeds of a wild variety dating back to 5000 B.C.
• They have become a staple in central Europe, where they are dried for paprika, a seasoning for Louisiana Creole dishes and an integral ingredient in both Mexican and Portuguese cuisines. Mild, sweet bell peppers have established themselves as staples in salads and as integral components of almost all sectors of American national and regional cuisine.
Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.
No comments:
Post a Comment