Orange bell pepper
Capsicum annuum · Fruit vegetable
Top 10 pairings
The orange bell pepper is a sweet pepper ripened to a glossy, vivid orange — a fully ripe, heatless fruit that belongs with red and yellow rather than with the unripe green stage. It is markedly sweeter and fruitier than green, with thick, crisp, juicy walls and a clean, almost tropical brightness that makes it a favourite for raw salads, crudites, stir-fries and roasting.
Picking a good onedrag
Taut and glossyShrivelled and soft
Sheen offStill firmRoast whole, grill or stuff; the skin still peels clean.
Skin and sheenBright, sheen going flat
Wall firmnessFirm, with a little give
Stem and calyxGreen fading, cut end dry
Smell at the stemStill clean, fainter
These cues are Red bell pepper's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
82%
Edible part
119 g · stem, seeds and core out
145 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 3× longer than the counter.
90–95%
Humidity
Low
Airflow