June ⇔ December
An elongated, bright yellow fruit of the Solanaceae family, it has fleshy, juicy flesh with a delicate, intense flavour.
It is the most tender of the pepper varieties and the one with the highest number of antioxidants.
Rich in vitamins C and A, beta-carotene and mineral salts, it has antioxidant and firming, diuretic and depurative properties, and is an ally for a healthy cardiovascular system.
Composed of 90% water, it is low in calories: 27 calories per 100 grams.
The yellow pepper is particularly suitable for eating raw, in pinzimonio or salads, but also cooked in many recipes, such as sauces, creams and velvety soups.