Green Holland Tinker Bell Peppers
Inventory, 2 lb : 0
Green Tinkerbell peppers are very small in size, averaging 3-5 centimeters in length and three centimeters in diameter, and are globular and square in shape with a slight taper, 3-4 lobes, and a green stem. The smooth skin is firm, glossy, and bright green with thick-walled, pale-green flesh that is juicy, crisp, and succulent. Inside the flesh, there is a hollow cavity that contains very small, cream-colored seeds and a thin, spongy membrane. Green Tinkerbell peppers are crunchy with a mild, grassy flavor.
Green Tinkerbell peppers are available year-round, with a peak season in the spring through fall.
Green Tinkerbell peppers, botanically classified as Capsicum annuum, are tiny, edible fruits that are members of the Solanaceae or nightshade family. Also known as Holland mini bell peppers, Green Tinkerbell peppers are found on a small bushy plant that can grow up to sixty centimeters in height and produce 20-40 petite peppers in one season. Green Tinkerbell peppers are harvested approximately sixty days after planting and were originally bred in Holland from a bell pepper and hot pepper. These sweet peppers have no heat in their flavor as they contain a recessive gene that eliminates and prevents capsaicin which is the chemical that causes the brain to feel hotness. Green Tinkerbell peppers are favored by chefs and home cooks for their small size and crunchy texture.
Green Tinkerbell peppers contain some vitamin C, vitamin A, potassium, and fiber.
Green Tinkerbell peppers are best suited for both raw and cooked applications such as light sautéing. Their uniform shape, size, color, and attached stem are ideal as small containers to hold meats, cheeses, grains, or dips for appetizers and they can be sliced and displayed on a vegetable tray or chopped for green salads. Green Tinkerbell peppers can also be lightly cooked and layered into quesadillas or sandwiches, chopped into a stir-fry, or sautéed in a peperonata. Green Tinkerbell peppers pair well with green beans, snap peas, zucchini, celery, jicama, scallions, onions, garlic, ginger, ponzu, cherry tomatoes, coconut, parsley, basil, coriander, cilantro, soft cheeses, steak, sausage, poultry, tuna, eggs, quinoa, faro, jasmine rice, tzatziki, and pine nuts. For optimum flavor and texture, the pepper should be used within one week and stored in the crisper drawer of the refrigerator.
Tinkerbell peppers were originally bred with the intent to develop a small sweet pepper that has little to no seeds and a crunchy, juicy flavor. Green Tinkerbell peppers are most commonly used as a decorative item to delight and surprise with its petite size on vegetable trays and displays. Their small size also allows them to be sculpted and molded as a garnish on dishes and as a bite-size container.
Tinkerbell peppers are native to Holland and are a relatively new variety bred for their small size and sweet flavor. Today Green Tinkerbell peppers are grown in the Netherlands and Spain and can be found at specialty markets and farmers markets in Europe, Asia, and North America.
Recipes that include Green Holland Tinker Bell Peppers. One is easiest, three is harder.
|My Recipes||Dirty Farro Stuffing|
|My Recipes||Snap Pea and Bell Pepper SautÃ©|
|Durable Health||Vegetable Pad Thai with Tinkerbell Peppers|