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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.
And then wait till you find out a bunch of pepper varieties are just “this other pepper but roasted”
This is a cashew fruit:
Apparently the fruit part itself tastes like a creamy apple, 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.
so we never see it in supermarkets
Talk about yourself. *Dances in Brazilian*
Knowledge is knowing cashew is a fruit; wisdom is not putting it in a 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.
I love how the bottom looks angry
It is angry.
Angry nut in a big hat.
Button, cremini, and portobello are all the same mushroom picked at different stages of growth.
🤯
What other things do we eat before they’re ripe? Anything besides olives?
Jalapenos ripen red. A chipotle pepper is just a jalapeno that has been allowed to ripen, and is then smoked.
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
Green onions are the first thing I thought of: just regular onions picked earlier.
Wait… does the green refer to that it’s unripe or the color?
Yes
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.
Same with jalapeños. They’re more rare, but a red jalapeño is delicious, they’re a little bit less spicy and more sweet.
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.
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.
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.
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.)
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.
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.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”)
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).
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.
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 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?
Lime > Limon > Lemon
> Clemontine
Some authors disagree.
Paprika
Wait till she hears about dried chili pepper (it’s dried in sun light).
