From among the countless varieties and hybrids of sweet peppers, there are some whose popularity is literally on a global scale. These include, in particular, peppers bearing the resounding Spanish-Italian name "Ramiro". And while most of the vegetables on supermarket shelves are nameless, and it's almost impossible to know their varietal identity, the name of this pepper is sure to be on the package. "What is so extraordinary about this pepper?" - I thought, and I purchased the seeds. And, as my experience has shown, this pepper is worthwhile for other gardeners to learn about it. In connection with what this article was written.
The Ramiro Pepper - A History of Popularity
It is not uncommon for product names to become synonymous with brand names, It's not uncommon for product names to be synonymous with a brand name, as was the case with Xerox, who gave it the name of every copier. Or the indiscriminate name of all diapers "pampers.
And with the long sweet bell pepper of the Dutch company 'De Ruiter' happened a little different situation. The name of one of the segments of the brand, which was engaged in the sale of the seeds of these peppers - "Dulce Italiano". But owing to its growing popularity as the face of the company the name 'Ramiro' was changed as well.
The Ramiro pepper is not a new variety, it was created over 20 years ago, and in 2006 it celebrated its 20th anniversary. In 1996, the history of this variety began with a trial of ten plants, and in 2015, the area planted with 'Ramiro' already covered more than twenty-five acres in northern and western Europe.
Today, after two decades of success, 'Ramiro' is experiencing a new wave of popularity. In the Netherlands and Spain there are companies specializing in the year-round cultivation of "Ramiro" peppers for export, thanks to which it can be found on supermarket shelves (including Russia) all year round.
Peppers as such are among the ten most beneficial vegetables for human health. In this case, "Ramiro" particularly stands out among the peppers very high content of vitamin C and folic acid, as well as vitamins such as A and E.
The variety "Ramiro" is living proof that many foods may well be both tasty and healthy.
Advantages of 'Ramiro' over other varieties of sweet peppers
What other virtues does 'Ramiro' share?
This pepper has a very pleasant sweet flavor and a high level of sweetness. Traditional cube-shaped sweet peppers have a Brix score (a unit that measures sugar content) of seven units. The Ramiro peppers, on the other hand, have a higher Brix value of 9-10.
Compared to most common sweet peppers, the Ramiro peppers have thinner skin, making them easier to cook and more tender and tasty.
The Ramiro sweet peppers are one of the most popular barbecue vegetables. At the same time, cooking on the fire enhances their characteristic sweet flavor. In addition, the strong wall structure makes them easy to grill. And the thin-walled structure is a guarantee that it won't take long to cook.
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These crispy sweet peppers are also good as a quick snack and used in sandwiches.
The wide palette of colors and unusual appearance - flat long pods, makes these peppers original and appetizing.
The demand for the fruit of the Ramiro pepper is also due to the fact that the most often large companies grow it using organic methods. And this is especially valuable because the traditional peppers we see on the shelves are among the ten most contaminated vegetables and are often even GMO foods.
Read also our article 5 proven varieties of sweet peppers for favorite recipes.
Description of the pepper "Ramiro"
It may seem at first glance that "Ramiro" with its elongated cylindrical-shaped fruits refers to hot peppers, but this is only an external resemblance. In fact, there is not the slightest spiciness in its pulp and seeds. Its pod is quite narrow and flattened, the tip is sharp, but sometimes more obtuse and rounded.
Fruit length in favorable conditions reaches 20-25 centimeters, pod weight to 300 grams, wall thickness 2-3 millimeters, crisp flesh, surface semi glossy, knobby.
In the phase of technical ripeness "Ramiro" is bright yellowish, but with maturity begins to paint in different colors. Within the "Ramiro" variety series, there are three colors: "Ramiro Red", "Ramiro Yellow" and "Ramiro Orange".
The green pods most commonly found in supermarkets are not a separate species, but the fruit harvested unripe. The main difference in color of this line consists only in color of pods, any fundamental difference in taste or form of variegated fruits of "Ramiro" is not noted.
In the greenhouse and southern regions the bushes can reach a height of 90 centimeters. In the middle belt in the open ground plants are often much smaller. Yields in the greenhouse and in the South are high, in the middle strip - medium. "Ramiro" - variety medium-early, the maturity of the pods varies from 115 to 130 days. Resistance to diseases is high.
Experience of growing "Ramiro" and personal impressions
Buy the seeds of pepper "Ramiro" is not easy, and I managed to get them only from a collector in one of the online stores. I sowed these peppers in seedlings along with other varieties at the end of March.
The seedlings of pepper "Ramiro" from the very beginning differed from their counterparts by the speed of growth and large size, they also bloomed earlier than others. The first pepper in technical ripeness we were able to pick at the end of June.
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Frankly, at the time the taste of "Ramiro" I was not impressed at all, it was dry, thin-walled, and the declared sweetness has not yet gained (perhaps it was also due to the fact that the summer this year was cool).
For the time I left "Ramiro" and switched to the use of other varieties of pepper. A second attempt at culinary use of these peppers was also a failure. This time we decided to grill it but my husband wasn't careful and because of the thin walls the pod just charred right in front of my eyes.
I probably would have left negative impressions about this sort of peppers after that and wondered why they were so popular. But it helped, as usual, chance. Already at the end of summer when we came home from the country, I decided to roast peppers with other vegetables in the oven, and among the roasted peppers was also "Ramiro". That's when I discovered its divine flavor!
We just didn't want to eat the other pepper slices because they seemed unpalatable against the "Ramiro", although baked peppers are very much loved in our family. It was after gentle roasting that the "Ramiro" showed maximum sweetness of the tender flesh, while it did not have the bright flavor typical of bell peppers.
I assume that people who dislike the typical smell of sweet peppers could gladly eat a dish with the addition of "Ramiro", without even realizing that there are peppers.
The other characteristic of "Ramiro" was the very thin skin, which was also useful, and if other varieties of peppers had a rough skin, and you wanted to take it off, "Ramiro" had no skin at all, which made the slices even more tender.
And the flesh had a homogeneous and appetizing consistency, rather than falling apart like in some of the juicier varieties. After this successful experiment, I decided to plant twice as many Ramiro peppers.
Although the Ramiro pepper is considered a universal variety, I would advise using it specifically for roasting, but for fresh salads, there are juicier and thicker varieties.
Read also our article 12 of the most delicious varieties and hybrids of sweet peppers that I grew.
That said, I definitely recommend this variety to those who like to grill or oven bake vegetables, in which case it is difficult to find an equal "Ramiro", and you will definitely like it.
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