As most of my friends know, I like my peppers sweet and my tomatoes sweeter! I don’t eat hot or spicy peppers…ever! The sweetest pepper I have eaten up to this point was the Patio Red Marconi, a small golf ball-sized red pepper. I was only able to grow it one year and then couldn’ find the seed anywhere.
A teaching moment here: Most people buy blocky, green peppers in the store for considerably less than the red, yellow and orange ones. The green ones are actually unripe. With a few exceptions (there are some that start out white, chartreuse green, or purple), all peppers begin life green, and will eventually turn some color as they mature. The reason you pay more for the colored fruit is that they stay on the plant longer. Doesn’t matter whether they are hot or sweet peppers, hybrids or heirlooms.
Back to my favorite pepper. While perusing the seed catalogs last January, I was intrigued by a pepper called “Violet Sparkle” carried by Baker Seeds. First, it caught my eye because it was purple. Secondly, it had stripes. I am all over those things. Last night I cut one fo the red ones up and it was by far the sweetest pepper I’ve ever had. No weird aftertaste either. So, in conclusion: starts out purple, stays purple with cream-colored stripes (varies from pepper to pepper), fairly prolific and early, matures to a lovely, deep red, and is the sweetest thing on my plate. What’s not to love?