Orange Holland Bell Peppers
Estimated Inventory, 10 lbs : 0
Description/Taste
Orange Holland bell peppers are medium to large in size, averaging seven centimeters in length and five centimeters in diameter, and are rounded, square, and globular in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and pale green when young transforming to bright orange when mature. Underneath the skin, the pale orange flesh is thick, juicy, crisp, and succulent, with a hollow cavity that contains very small, flat cream-colored seeds and a thin membrane. Orange Holland bell peppers are crunchy with a sweet taste.
Seasons/Availability
Orange Holland bell peppers are available in the late spring through fall.
Current Facts
Orange Holland bell peppers, botanically classified as Capsicum annuum, are a sweet variety that are members of the Solanaceae family. Orange Holland bell peppers have historically been grown in Holland, where the practice of cultivating the peppers in hothouses under controlled temperature and light was pioneered, allowing for consistent fruit size, dense flesh, and higher yields. In Holland, there is even an advanced water system that is run by computers and uses water droplets with added nutrients to monitor the growth of the fruits and reduce waste. Orange Holland bell peppers are favored by chefs and home cooks for their sweet flavor, thick flesh, and even shape.
Nutritional Value
Orange Holland bell peppers are an excellent source of vitamin C and contain calcium, iron, fiber, potassium, and vitamin A. They also contain lutein and zeaxanthin, which are nutrients that can help protect the eyes.
Applications
Orange Holland bell peppers are best suited for both raw and cooked applications such as baking, roasting, grilling, and sautéing. When used fresh, the peppers can be chopped into salads, sliced and served as an appetizer with dips, or made into a chutney or gazpacho. They can also be sautéed with eggs, cooked into pasta sauce, blended into a soup, grilled on skewers, stir-fried with other vegetables and meats, or served with tacos. In addition to cooked preparations, Orange Holland bell peppers are commonly hollowed and used as a serving vessel for soups, dips, and stuffing. Orange Holland bell peppers pair well with garlic, onion, green onion, ginger root, fish, poultry, tofu, ham, bacon, shrimp, sesame oil, couscous, rice, cilantro, basil, oregano, pesto, potatoes, olives, feta, parmesan, avocado, and tomatoes. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In the Netherlands, there is an annual tradition of offering the first Orange Holland bell peppers of the season to Willem-Alexander and Maxima, the king and queen of the Netherlands. This offering typically takes place on March 28th, and the king and queen pose with the orange fruits in photos in front of the Paleis Noordeinde to commemorate the occasion.
Geography/History
Bell peppers are indigenous to tropical America and have been growing since ancient times. Portuguese and Spanish explorers are credited with spreading sweet peppers from the New World to the Old World, and the Orange Holland bell pepper was created in Holland in the early 1980s. Today Orange Holland bell peppers are found at local farmers markets and specialty grocers in Europe, Asia, South America, and North America.
Recipe Ideas
Recipes that include Orange Holland Bell Peppers. One
is easiest, three is harder.
