Vegetables · Bell Pepper
How to pick a good Bell Pepper
Pick the heaviest — thick walls weigh more than hollow air
How to pick
Look for a high-gloss lacquer sheen across the entire skin — a fresh bell pepper reflects light almost like glazed ceramic. The walls should feel dense and rigid when held in your palm, and it should feel noticeably heavy for its size. Check the stem: it should be green and moist-looking, not brown or shriveled. This applies to any color — red, yellow, orange, or green.
Red flags
- White or gray fuzz near the stem cap — the calyx junction is the first decay site
- Soft spots or any give when gently cradled in the palm
- Wrinkling or slight skin puckering at the shoulders or sides
- Brown, dry, or shrunken stem that looks detached from the flesh
- Discolored patches (gray, tan, or water-soaked areas) on any face
How to store
Store unwashed in the crisper drawer. Optimal temperature is 45–50 °F (7–10 °C) but most home fridges run colder — use within 5–7 days to avoid chilling injury (pitting, water-soaked spots). Cut peppers in an airtight container last 3–5 days. Keep away from apples and bananas, which emit ethylene and accelerate softening.
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Picking, storage, and freshness guidance is drawn from peer-reviewed postharvest research and agricultural extension sources. The sources are named in the app.