Search results
Results from the WOW.Com Content Network
Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
"Bell peppers can make a great main entrée by being stuffed and cooked with various fillings, such as meat and rice, quinoa and tofu or even eggs and low-fat cheese for a twist on a new breakfast ...
Bell peppers are so integral to many recipes they are considered part of the holy trinity, after all. But as with any other produce, we may discover we sometimes have bought or grown more than we ...
In the Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig's feet, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage. [20] [21] Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner.
Bell peppers (and other types of peppers) are exceptionally high in vitamin C and vitamin A, and are a good source of folate, vitamin B6, potassium and vitamin E, plus antioxidants and dietary fiber.
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
You snack on bell peppers , you love the heat of jalapeño in homemade...
After harvest, if jalapeños are stored at 7.5 °C (45.5 °F) they have a shelf life of up to 3–5 weeks. Jalapeños produce 0.1–0.2 μL per kg per hour of ethylene, very low for chilies, and do not respond to ethylene treatment. Holding jalapeños at 20–25 °C and high humidity can be used to complete the ripening of picked jalapeños.