It has a thick and fleshy
pulp. In order to have the green colour it is harvested before
the full ripeness.
Weight:
Each fruit is ranging between 300 and 500 g.
Nutritional values:
The raw fruit is reach in proteins, minerals, fats, sugars and many
vitamins (provitamin A, vitamin B, vitamin C and vitamin P).
Cooking suggestions:
Pepper can be eaten raw in salads. It is the main ingredient of “peperonata”.
It is suggested to eat it also fried with olive oil.
