So Fully Ripe Edible Green Tomatoes exists, Fully Ripe Edible Green Tomatillos Exist, even fully ripe Edible Greenberry Black Nightshades exists but do fully ripe Green Peppers also exist (Or could be bred to exist)?
Fully Ripe Green Tomatoes still look different from unripe green tomatoes (Translucent Skin behind darker softer flesh vs Bright shiny green frim for unripe tomatoes). It’s a bit harder to tell with fully ripe Green Tomatillo but are usually a lil softer & more lime green. Fully Ripe Greenberry Black Nightshade is very easy to tell because they’re almost Lime-yellow. What would the thing be for a Fully ripe Green Pepper (Other than fully formed seeds)?
I know a Green Bell Pepper is just an unripe Orange, Red or Yellow Pepper picked green but what would a fully ripe Green Pepper look like? Is there a pepper variety that remains green when fully ripe or lacks the color pigments like with green tomatoes.
From the replies there do appear to be some cultivars that do stay green or olive but no specific varieties were mentioned by reddit user ChilliCrosser for me to look up & verify, other than “Basically anything that’s an underlying yellow pod but has the chlorophyll retainer mutation will stay green-ish when ripe”.
Apparently the same mutation also causes red peppers to be brown? Any thoughts/affirmations?
I looked up the Hot Pepper cultivar “Gator-Jigsaw” (Mentioned by one of the replies). Is this as green as fully ripe peppers get?
The closely related Sister Pepper (Capsicum) Genus Lycianthes has Fully Edible Green fruit when ripe too! This is the Ripe fruit of Lycianthes moziniana.
I have varieties of both sweet bell peppers and hot chillies that stay green until they spoil and fall off the bush. They never have color other than green under my growing conditions. Maybe in a warmer climate, or in a greenhouse they would have changed color, but not in my case.
Interesting, I hope you can take pictures, I’m so curious as to what kind of green they change into? Can you still tell when it’s fully ripe? or do you suspect they simply don’t ripen fully? Are the seeds at least viable?
The season is over here, I will take a look if I have any older pictures. Basically I harvest them not later than when I see first “wrinkles” on the fruit, it means they are past their prime. I try to harvest them earlier, when they show first signs of softness. Seeds inside are ripe way earlier.
Nice! If seeds mature inside way before than you got a truly unique variety I haven’t seen anywhere else. I wonder why aren’t these kinds of green bell peppers grown commercially? What did they taste like? Sweet but green?
