The legendary sweet pepper "Ramiro" - the experience of growing and using
Among the countless varieties and hybrids of sweet pepper, there are those whose popularity is literally global. These, in particular, include pepper, bearing the sonorous Spanish-Italian name “Ramiro”. And if most vegetables on the shelves of supermarkets are nameless, and it is almost impossible to find out about their varietal affiliation, then the name of this pepper will certainly be on the packaging. “What is so unusual about this pepper?” I thought, and acquired the seeds. And, as my experience has shown, this pepper is worth other gardeners to know about it. In this connection this article was written.
Pepper "Ramiro" - a history of popularity
Often, product names become synonymous with the brand name, as, for example, happened with the company “Xerox”, with whose light hand all copiers began to carry such a name. Or the general name for all diapers is “diapers”.
But with the long sweet pepper of the Dutch company ‘De Ruiter’, a slightly different situation occurred. The name of one of the segments of the brand that sold the seeds of this pepper is “Dulce Italiano”. But due to the growing popularity of the variety, which has become literally “the face of the company”, the company also became known as ‘Ramiro’.
“Ramiro” pepper is not a new variety; it was created more than 20 years ago, and in 2006 celebrated its twentieth anniversary. In 1996, the history of this variety began with a test of ten plants, and in 2015, the Ramiro planting area 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 year-round cultivation of Ramiro pepper for export, so it can be found on supermarket shelves (including in Russia) throughout the year.
Pepper as such is among the ten most useful vegetables for human health. At the same time, “Ramiro” stands out among peppers for its very high content of vitamin C and folic acid, as well as vitamins A and E.
Variety "Ramiro" is living proof that many products may well be tasty and healthy.
Advantages of "Ramiro" over other varieties of sweet pepper
What other advantages does Ramiro have in common?
This pepper has a very pleasant sweet aroma and a high level of sweetness. The traditional cube-shaped bell pepper has Brix indicators (a unit that measures the level of sugar) - seven units. But Ramiro sweet peppers are distinguished by higher values of Brix - 9-10 units.
Compared with most common varieties of sweet pepper, Ramiro fruits have a thinner peel, which facilitates their culinary use and makes them more tender and tasty.
Sweet pepper “Ramiro” is one of the most popular vegetables for barbecue. At the same time, cooking on fire enhances their characteristic sweet taste. In addition, the strong structure of the walls makes it easy to grill them. And thin-walled - the guarantee that cooking does not take much time.
These crispy sweet peppers are also great as a quick snack and are used in sandwiches.
A wide palette of colors and unusual appearance - flat long pods, makes these peppers original and mouth-watering.
The consumer demand for the fruits of Ramiro pepper is also due to the fact that most often large companies grow it with organic methods. And this is especially valuable, since the traditional peppers that we see on the shelves are among the ten most contaminated vegetables and are often even GMO products.
Description of Ramiro Pepper
At first glance, it may seem that “Ramiro” with oblong cylindrical fruits refers to hot peppers, but this is only an external resemblance. In fact, there is not the slightest sharpness in its flesh and seeds. Its pod is rather narrow and flattened, the tip is sharp, but sometimes it is more blunt and rounded.
The length of the fruit under favorable conditions reaches 20-25 centimeters, the weight of the pods is up to 300 grams, the wall thickness is 2-3 millimeters, the flesh is crispy, the surface is semi-glossy, bumpy.
In the phase of technical ripeness, “Ramiro” is bright green in color, and as it ripens, it begins to dye in different colors. There are three colors inside the Ramiro cultivar series: Ramiro Red, Ramiro Yellow and Ramiro Orange.
The green pods that are most often found in supermarkets are not a separate species, but fruits harvested unripe. The main differences in the colors of this line are only in the color of the pods, no fundamental difference in the taste or shape of the multi-colored Ramiro fruits is noted.
In the greenhouse and southern regions, bushes can reach a height of 90 centimeters. In the middle lane in open ground, plants are often much smaller. Productivity in greenhouses and in the South is high, in the middle lane - medium. “Ramiro” is a medium-early variety, the ripening time of the pods ranges from 115 to 130 days. Resistance to diseases is high.
The experience of growing Ramiro and personal impressions
Buying Ramiro pepper seeds is not so easy, and I managed to get them only from a collector in one of the online stores. Sown this pepper for seedlings along with other varieties at the end of March.
In seedling age, Ramiro pepper seedlings from the very beginning differed from their counterparts in their growth rate 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.
Honestly, at that time, the taste of Ramiro pepper did not impress me at all, it was rather dry, thin-walled, and I still didn’t get the declared sweetness (perhaps this was also due to the fact that the summer was cool this year).
For a while I left Ramiro and switched to eating other varieties of pepper. The second attempt at culinary use of this pepper was also a failure. This time we decided to bake it on the grill, but my husband didn’t look, and because of the thin walls of pepper the pod just charred almost before our eyes.
Perhaps, after this incident, I would have forever left with me negative impressions of the variety, along with the perplexity of why it is so popular. But the case helped, as usual. Already at the end of summer, when we returned from the summer house, I decided to bake pepper with other vegetables in the oven, and among the baked peppers was also “Ramiro”. It was then that I revealed his divine taste!
We simply did not want to eat other slices of pepper, because against the background of “Ramiro” they seemed tasteless, although baked pepper is very loved in our family. It was after careful baking that Ramiro showed the maximum sweetness of the most tender flesh, while it did not have a bright aftertaste typical of bell pepper.
I suppose that people with a rejection of the typical smell of sweet pepper could enjoy a meal with the addition of “Ramiro”, without even realizing that there is pepper. Personally, the baked slices of “Ramiro” reminded me of delicious delicate meat or fish, but not pepper at all.
Another feature of “Ramiro” - a very thin peel when baking also proved to be useful, and if the peppers of other varieties felt rough, and there was a desire to peel it off, then “Ramiro” did not seem to have a peel at all, which added even more tenderness to the slices.
At the same time, the pulp had a uniform appetizing consistency, and did not fall apart, as in some more juicy varieties. After this successful experiment, I decided to plant double the Ramiro pepper.
Although Ramiro pepper is considered a universal variety, I would advise using it specifically for baking, but for fresh salads there are more juicy and thick-walled varieties.
Nevertheless, I definitely recommend this variety to those who like to bake vegetables on the grill or in the oven, in this case it is difficult to find “Ramiro” equal, and you will certainly like it.