Color: purple skin with green flesh; ripens to red
Maturity: ?
Size: ?
Yield: ?
Taste: ?
Disease Resistance: ?
Notes:
Recommended purple bell pepper variety by Sylvia Thompson’s “The Kitchen Garden”. Described as “a stocky bell the color of eggplant – its green flesh beneath the skin makes it dark. The purple phase lasts only a few days, and flavor is like an unripe green bell pepper. They ripen from purple to red.”