Brace yourself, chipotle peppers are just ripe, smoked, jalapenos.
this post was submitted on 26 Nov 2025
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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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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
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.
so we never see it in supermarkets
Talk about yourself. *Dances in Brazilian*
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
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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 dropped a jalapeño under the fridge once and didn’t find it till a few weeks later. It was red.
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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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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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???
I can't help it, they're so cute!
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.
Technically yes, but actually the 3 different ones you get at the store are in fact different kinds of bell pepper that were bred to stay green, yellow, or red.
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The end color the peppers change into is genetically controlled and a wee bit complicated.
https://www.mdpi.com/2223-7747/12/11/2156
However it usually shifts from green to the final color directly.
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Same with jalapeños. They're more rare, but a red jalapeño is delicious, they're a little bit less spicy and more sweet.
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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...
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.
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And then wait until you find out a bunch of pepper varieties are just "this other pepper but roasted"
What other things do we eat before they're ripe? Anything besides olives?
Lots of things we harvest before they're done developing as they ordinarily would.
Plenty of herbs and vegetables get fibrous and unpleasant (or even impractical) to eat if we let them grow too long.
Pea varieties with edible pods (snow peas, snap peas) can continue to grow until their pods are no longer edible, while the internal seed can continue to develop and would need to be separated out like regular peas out of the pod.
Okra has a finite window where the actual fruit is edible. If you let it grow too long, it becomes hard and dry and gross, and then you'll just have to save the dessicated seeds for planting next season.
Cucumbers are also harvested early, before they become a yellow fibrous gourd. I've had to look up recipes for what to do with these when my lazy ass actually let this happen in my garden, and went with some kind of Chinese pork and cucumber soup.
Baby corn is just regular corn harvested really early. It's not actually a different species/cultivar.
Even sweet corn we harvest early while the kernels are still plump with water. Most other corn varieties we grow to where they get pretty dried out to be processed into cornmeal and other products.
Agriculture is really interesting. Timing the harvest is an important part of actually optimizing the product for specific purposes.
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Unripe orange? Yeah. That's a lemon.
Unripe lemon? Yeah. That's actually an orange.
Hopefully you believe me. I want to discover a paradox before I die.
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