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Does any one else grow these? They have grown well over the summer and develop quite fast compared to the usual bell types. which means that I don't get a lot of fruit fly in them. The flesh is not as thick as bell types. I have a recipe for a really nice dip from these if anyone is interested.

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Comment by Roger Clark on April 14, 2019 at 10:28

Hi Cathie,

No I haven't netted them this year. I don't seem to have as many fruit fly around just lately. I got a couple in these capsicums, but the thinness of the flesh seems to have something to do with their not liking the Italian Fryers. Of course this is probably complete rubbish. I also believe that as these do not take very long to redden up, they may have fruit fly in them but they are too small to see. To counter this not very nice thought, the sprays that have been used by commercial growers are mostly systemic types which means that the poison goes through the whole fruit, killing the maggots before they develop to a stage where they destroy the fruit or are visible. So we have been eating fruit fly maggots for a long time. When we buy fruit from areas that are sprayed with systemic insecticides we eat both the small dead maggots and the poison from the sprays. Comforting thought isn't it? I will bring some seedlings of Italian Fryers to the next couple of garden visits for anyone interested in giving them a go.

Comment by Dave Riley on April 13, 2019 at 8:07

Yes and no, Elaine. I have plenty of seeds but they aren't necessarily viable as I collect seeds from the peppers I buy which are good eating. I'll review my stock and send you what may be worth while.

I am sweet pepper addicted. My favourite vegetable by far. Any excuse, I'll eat them. But aside from the 'perennial' capsicum -- a banana shape but not so tasty -- my experiments have been frustrating despite being almost self sufficient in chili peppers.

However, as I've mentioned before, I managed to import a few seeds of Peperoni di Senise which is an exciting project. They are wee seedlings at the moment.

Fingers crossed. My hopes are high.

The major Italian fryer is, I think, Corno di Toro which is generally available.Less so is the Cubano or Cubanelle  .

Comment by Cathie MacLean on April 13, 2019 at 7:19

Nice looking peppers, Roger. Do you net them? The fruit fly gets every fruit I don't net. Another nice frying pepper is shishito, a wrinkly green pepper which is wonderful quickly stirfried or grilled whole. Great as a tapas type of dish with a beer. 

Comment by Elaine de Saxe on April 12, 2019 at 15:37

They sound interesting Dave. Do you have any spare seeds?

Comment by Dave Riley on April 12, 2019 at 15:30

These and the Cubano are the best eating of the sweet peppers. Much better tasting than the bell. Very versatile in the kitchen.

While I haven't been able to grow these well, I buy them at the markets and stock up. These are the only ones I rely on as  I think the more readily available bell peppers are often bland & with less texture in comparison.

I suspect that the bells also suffer from a  minimal Capsaicin quotient...

Although the bell is best for stuffing because of its structure.

My Korean green grocer at the markets has them whenever they are available.

Technically these Italian Fryers are a variation of the Cubano...

If you want taste thrills, fry them in olive oil until they wilt. Grilled is great too. You can also grill or roast them, then mash them for dips.

But always go red, I reckon -- the light green shades are not as flavorsome. (In contrast, I think the green bell pepper is better tasting than the red bell pepper).

Comment by Elaine de Saxe on April 12, 2019 at 12:41

Not seen nor heard of them Roger. Post the recipe anyway, always useful.

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