Microblog Memes

Scotch Bonnet, holy cow the flavor they bring (and heat, those bastards scare me now).

Are you LAUGHING at the peppers??? Are you trying to make them turn beet red???

🤯

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.

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.

For some varieties yes, such as the bell pepper. You can get green, yellow, orange and red bell peppers, which are all just different maturity levels.
Black peppers (old world) are very different from new world capsicum plants. They are all called peppers because they are hot, I guess. Sort of like maze being called corn, which is just Latin for grain. Shows a decided lack of imagination.

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.

I love how the bottom looks angry

so we never see it in supermarkets

Talk about yourself. *Dances in Brazilian*

Knowledge is knowing cashew is a fruit; wisdom is not putting it in a fruit salad.

That's nuts.

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

Oh you!

I had to Google this https://www.healthline.com/nutrition/lime-vs-lemon

I like to be patient until it becomes a juicy orange. Mmm. 🤤

what's the third stage? a tomato?

Not true https://biologyinsights.com/do-limes-turn-into-lemons-the-scientific-answer/

Just had one the other day. They are very good. Exactly what you said. Still have some jalapeño heat, but more like the sweetness of a red bell pepper.

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.

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.