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Will they ripen?

C

CraigJS

The wife and daughter went to the farmer's market today and picked me up some Scotch Bonnets. I'm not sure of specific strain. Some are green some yellow some red. All same grower etc and he only had a small amount. Think they are ripe, can they ripen off the vine? Sorry for the dumb ??s but I'm new to peppers and first time growing. I can't/won't try eating any peppers for a while. I had some major dental surgery two days ago... Dry them, freeze them, are they ripe, your thoughts please. Thanks, CraigJS
 
Anything still showing green I would leave out on the kitchen counter at least a few days or more. If its not showing any green its plenty ripe to eat.
 
put them in a paper bag with an onion and chip clip it shut for a few days
 
they should ripen quickly this way, but keep an eye on them checking once and awhile because if you leave them in too long they will rot
hope this helps
thanks your friend Joe
 
^^^ Yep.. What Joe said. ^^^
I've used a banana in a bag with other things to ripen them but never tried an Onion.
I guess they probably give off a similar gas as the bananas that accelerates the ripening.
 
scrufy said:
^^^ Yep.. What Joe said. ^^^
I've used a banana in a bag with other things to ripen them but never tried an Onion.
I guess they probably give off a similar gas as the bananas that accelerates the ripening.
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yup the same ethelene gas ( I think thats how ya spell it??) but a onion give off far more than a banana so thus work faster or so it seem
 
thanks your friend Joe
 
Thanks Joe, I'm going to try an onion this year for my greens when the time comes, rather than waste a banana (they get over-ripe quick in the bag/bin.
 
The onion/banana thing, does it actually "ripen" the pepper or just change the surface color? Sorry for asking a stupid question, but I do it so well.. Thanks Craig.
 
CraigJS said:
The onion/banana thing, does it actually "ripen" the pepper or just change the surface color? Sorry for asking a stupid question, but I do it so well.. Thanks Craig.
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     It actually ripens the fruit. Same process as would naturally occur, just faster.
 
It really ripens it BUT it will not have as much flavor or sweetness as it would ripened more on the vine.  The main thing is to keep an eye on them, make sure they don't stay too damp so they don't mold and if they start to get noticeably softer then use them or freeze them quick before they rot.
 
Green isn't so bad really, green hot sauces have their place when you want an earthy taste without adding sweetness to a dish, or just some variety.
 
Yeah the heat and flavor can be dramatically different green to whatever color they want to be when ripe.
I've had some green scorps that I accidentally knocked off that tasted like $&/@ with almost no heat at all but the ripe ones... Hoo boy..
Others like Serrano, Jals, etc... Have a green taste and a red taste and are fine either way. Just different.
 
So this caroliner reaper should ripen up if I put it in a paper bag with half an onion? It was knocked off the plant, what about the seeds could you germinate them?






 
Tilley441 said:
I'm not fussed about the heat on the hands but I do have an 8 month old daughter who I don't want it to get on.
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Mate, as an Australian and you being a Pom it is my civic duty to take the piss!
 
Well done on being a responsible father!
 
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