Bell peppers are a great addition to salads, fajita plates, and even a vegetable platter. With the assortment of colors, the options are endless! If you have ever wondered how to select bell peppers, and how to store it once you get home, this post is for you! This post is all about how to select and store bell peppers in order to be able to enjoy them to their fullest.
(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Mike Orsini from Bercy Foods in Montreal. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality bell peppers?
- Crown structure
- Fresh stem (i.e. light green, no browning)
- You want a thick-walled pepper. You need to tactfully feel the pepper. A thin wall will have “give”.
- For stem: where wilted, it could be a temperature or age issue.
Common issues to avoid when selecting bell peppers?
- Four lobes, no curves.
- Pay attention to bruising, which is usually represented as a crack.
Are there any common issues that are specifically caused by bad grocery store handling?
- Bruising, as decay will follow.
- Placement AND handling require care.
Are there any new cultivars that are being grown that might have different quality indicators or common issues to look out for?
- For exterior quality, no. For interior structure, efforts are being made to grow seedless.
What is the best way to store bell peppers at home?
- Not near ethylene producing crops, like lemons.
- A Note from The Produce Nerd: For at home storage, you will want to store bell peppers on the counter, as they are chilling sensitive and should not be stored below 7°C (45°F), which is higher than the average refrigerator temperature.
What is your favorite way to eat and prepare bell peppers?
- Slice and dip in hummus!
If you enjoyed this post, I would suggest checking out the following: