I have to tell you peppers, push my patience. They make me crazy with the length of time it takes to change from their original hue. That’s what it is sadly, all bell peppers start off green and then grow to full size before ripening. When they finally ripen they can turn to yellow, orange and my favourite, red. But they take SO long. I’ve learned over time that peppers are peculiar plants (see what I did there?) and certain things can make successful ripening slower or stunt the plant all together.
Tips for Success
There are so many varieties to choose from! It may be to late to change your mind now, but remember large peppers take longer, so opt for smaller-fruited varieties if you want quick results!
Watch for clues
Mixed up the pepper varieties in your garden? If you’re not sure of a pepper’s final colour it’s easier to watch for ripeness by watching for a change in its flesh.
Thin, white stripes or dots may develop on the fruit. It’s called corking and it usually means a pepper is ready to pick.
Pepper plants are notoriously delicate to low temperature and most bell peppers prefer a range from 70 to 80 degrees Fahrenheit. Some of the hotter peppers are grown in very warm climates like India, South America and Mexico.
- Leaf Miners
- Flea beetles
- White Flies
- Japanese Beetle
- Blossom End Rot is visible if peppers have black, sunken spots on them. Remove and discard the fruit.
- Bacterial Spot / Leaf Spot – It’s what it sounds like there’s spots on the leaves!
Help them Along
A picked pepper proves promising if prodded politely. Seriously though, sometimes picking the fruit will help it finish the last bit of colour change. Put them on the counter out of direct sun. Also keep on picking since if a plant bears to much fruit at once it will stop flowering.