Good Morning Gentle Readers,
Ran across Franken-Pepper last summer, sliced it open and , voila!
Like a bad propaganda tract from the Rifkin crowd, this cancer-like growth appears to be part of the yellow pepper's vast internal struggle to return to its genetic roots, which are green. Course that's the stuff of alarmists and sci-fi thrillers.
Most store-bought yellow and red bell peppers are hybrids, manipulated for color. That's why the flavor is nearly identical to a traditional green bell pepper.
Vine ripened bell peppers naturally change color the longer they are left on the plant. Green mellows to orangish, which evolves into a reddish color, and finally a rosy sort of eggplant purple. At each stage the flavor is a bit different, becoming better as the pepper ages.
Am I against GM foods? I guess not, since everything we eat is genetically modified. We're just better at it than we used to be. No? Think about the last time you saw a milk cow in the wild.
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