Loading... Please wait...
Long, pale green, very sweet frying pepper turning red, yellow or orange when ripe. Peppers are 12-15cm long, with very thin skin. Can be fried, pickled or dried. 70 or so days to maturity. Set out 8 week old transplants in full sun.
Posted by Joyce Wilkie - Allsun Farm on 10th Oct 2011
These little light green, mild tasting frying peppers grow on large bushes which are capable of producing huge numbers of peppers in several flowerings even in the cooler parts of Australia. We gently barbeque them whole and serve them as part of an antipasta platter.