Yellow Tinker Bell Peppers
Inventory, 2 lb : 0
Yellow 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 to a rounded end, 3-4 lobes, and a fibrous, green stem. The smooth skin is firm, glossy, and bright yellow with yellow 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. Yellow Tinkerbell peppers are crunchy with a mild, sweet, and fruity flavor.
Yellow Tinkerbell peppers are available year-round, with a peak season in the spring through fall.
Yellow 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, Yellow Tinkerbell peppers are found on a small bushy plant that can grow up to sixty centimeters in height and produces 20-40 petite peppers in one season. Originally bred in greenhouses in the Netherlands from a bell pepper and hot pepper, Yellow Tinkerbell peppers were created with the intentions of developing a small crunchy pepper with a sweet flavor. These peppers are also suited for home gardening as they can produce high yields in a container or small, protected space. Yellow Tinkerbell peppers are favored by chefs and home cooks for their small size, bright color, sweet flavor, and crunchy texture.
Yellow Tinkerbell peppers contain some vitamin C, vitamin A, vitamin K, fiber, potassium, and manganese.
Yellow Tinkerbell peppers are best suited for raw preparations as their sweet flavor, and crunchy texture are showcased when used fresh. They are most commonly used as a bite-size container and are stuffed with cheeses, meats, and grains as an appetizer. They can also be filled with dips, sliced and displayed on a vegetable tray, or chopped for green salads. In addition to fresh preparations, Yellow Tinkerbell peppers can be lightly cooked and layered into quesadillas or sandwiches, chopped into a stir-fry, or sautéed in a peperonata. Yellow Tinkerbell peppers pair well with tomatoes, onions, jalapenos, leeks, garlic, peas, parsley, oregano, cilantro, romaine lettuce, cucumbers, jicama, radishes, corn, cotija cheese, polenta, saffron, cinnamon, smoked paprika, cumin, lime juice, and ground beef. For optimum flavor and texture, the pepper should be used within one week and stored in the crisper drawer of the refrigerator.
In the summer of 2018, new varieties of Tinkerbell peppers were created, and there are now five different colors of peppers including orange, green, red, purple, and yellow. It is also rumored that in the spring of 2019, a lighter yellow pepper called the lemon yellow Tinkerbell pepper will be released.
Tinkerbell peppers are native to Holland and are a relatively new variety bred for their small size and sweet flavor. Today Yellow 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 Yellow Tinker Bell Peppers. One is easiest, three is harder.
|Nom Nom Crunch||Yellow Bell Pepper Salsa|
|Durable Health||Vegetable Pad Thai with Tinkerbell Peppers|
|OMG Food||Grilled Zucchini and Tinkerbell Pepper Wraps with Tzatziki|