Brace yourself, chipotle peppers are just ripe, smoked, jalapenos.
this post was submitted on 26 Nov 2025
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I dropped a jalapeño under the fridge once and didn’t find it till a few weeks later. It was red.
Sort of; yellow, orange and red are different varieties. Buy a bell pepper plant and the tag will tell you what color they ripen. Green ones are unripe though.
You can get them that ripen purple.
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This is a cashew fruit:
Apparently the fruit part itself tastes like a ~~creamy apple~~ sliced pepper, but it goes off quick and so we never see it in supermarkets. Each one is a single nut. You won't look at a bag of these guys the same way ever again.
https://www.slowfood.com/blog-and-news/cashew-nuts-a-toxic-industry/
I invite down votes. Cashews are delicious, but 9 times out of 10 their source is problematic.
Cashew wine is fantastic.
There's a what now
That's nuts.
...a creamy apple? It's closer to a bell pepper but more dry IMO
I've never tried, so just repeating what Ive heard. Is it just a shell then, no flesh like an apple?
Yeah, I've never eaten it raw, but cooked it was an empty shape like a sliced pepper. It was good, but creamy apple is wild as a description
updated my initial post, thanks
Kinda disappointed. I really want to taste a creamy apple now
Also I think you're not meant to eat it raw becausr of some toxins?
Oh and as far as the toxins, you'll get a straight up chemical burn if you touch the seed pods. Usually they use tools to pull off the shell and roast it, which can lead to a warm raw cashew when you bust it open
You can eat the fruits without that, but you have to be careful to keep out the caustic oils. Cooking it is probably just safer
Well, good news... The amount of fruits we have no name for is insane in tropical regions. There's trees that just casually make candy pods, like those little jello fruit cups that used to be popular. There's so many with unique flavors, and even more that are vaguely similar
There's definitely something that tastes like a creamy apple, there's too many fruits out there for that not to be a thing. Nature likes to chemically mix and match
But I want it nowwwwuh
Here you go, sugar apple meets the description
oh I've had custard apple before, and not been totally blown away by it. I forget why. Maybe because it tastes more musty than custardy?
Thanks anyway!
so we never see it in supermarkets
Talk about yourself. *Dances in Brazilian*
I love how the bottom looks angry
Angry Bottom sounds like a suburb from The Hobbit, or a byline from my X's online dating account.
I love cashews. Eat them by the fistful. I always think about the energy and time to get each one of those nuts to my table, only for me to gobble them down in 3 seconds
Yeah I think of this too. I worry that they're not really an ecologically sound food source - i think it takes a lot of water to grow a cashew because of the fruit, which is discarded.
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Knowledge is knowing cashew is a fruit; wisdom is not putting it in a fruit salad.
That's bullshit. Cashews are awesome in fruit salad.
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I know the purple beauty peppers eventually turn red, as well as most of the purple chillies. I've grown quite a few varieties. But I'm interested if one has fully mature purple flesh that be cool...
While mostly true, this is also mostly a Bell Pepper thing here with distinct stages, with Bells bred to sort of stall out at specific color stages. Scotch Bonnet also, in my experience, does the full green, neon green, yellowish green, neon orange, red stages. Each stage has a different flavor (IMO orange is the best of both worlds, sweet with floral and bitter notes from the green stage).
Though, most peppers are green and then turn red, or green, orange for a day or two, and then get to red. Plenty will turn red from the top down, or starting at the side. Everything in my garden this year was green to red.
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Can we frame things as a TIL that are easily verified as incorrect? Look at the red bell peppers at the grocery store, they aren't colored like a mango. They go straight from green to red.
I have a pepper that is now half green half red lol
Button, cremini, and portobello are all the same mushroom picked at different stages of growth.
Sort of, cremini and white button are at the same stage of growth, the white ones are a sort of albino strain that doesn't develop the brown scales. Having a "bald version" and a "scaly version" is actually relatively common amongst Agaricus species for some reason.
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Actually, the different colors come from harvesting peppers experiencing different levels of embarrassment 😳 ☺️
Are you LAUGHING at the peppers??? Are you trying to make them turn beet red???
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Is this actually accurate?
I know green capsicums are generally unripe but my understanding was that the different varieties start as green, then will ripen to one of red, yellow, or orange depending on variety. Not go through them all like a traffic light.
That's why you get mixed green/red etc, but you don't see ones that are four different colours as ot ripens unevenly.
Yeah I don't think they do what OP claims. I had bell pepper plants in the garden this year. One green one, which stayed green, and one purple, which do start green but transition to just purple when ripe, but no other colors after that.
They do turn. Not as stated though it Depends on variety. Your green would have changed color with time and ripeness. The purple ones often go red as well with time. Yellow is it's own variety bred to be that color. Oddly you can get pepper plants that grow all 3 colors (snack size) at the same time. There are also permanent green peppers. And those specifically bred to turn a certain color like yellow or purple. Regardless of type often in larger sample sizes you'll get those that turn red even when they're meant to be green or orange or something.
Source: veg farmer including 5 varieties of sweet pepper and 10 varieties of hot pepper.
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And then wait until you find out a bunch of pepper varieties are just "this other pepper but roasted"
Same with jalapeños. They're more rare, but a red jalapeño is delicious, they're a little bit less spicy and more sweet.
Red jalapenos are also healthier apparently cause of an increase in capsaican.
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