Wholesale Sweet Peppers

DEC TO MAY
Bright in color, but miniature in size, sweet mini peppers come in a trio of red, orange, and yellow. They are grown specifically for their mild flavor and their compact appearance. On average, a vine normally yields 150-250 pods per plant, each harvest. Luckily for us, they aren’t a seasonal fruit, so they can be harvested all year round. What gives sweet mini peppers an edge from their larger counterpart, the bell pepper, is its obvious, more petite appearance. Growing anywhere from 1.5 to 4 inches in length, they are a hybrid of hot peppers and your more well-known bell pepper. This combination creates a happy medium of crunchy sweetness without the heat. Sweet minis are substantially high in vitamin C, low in calories, naturally fat-free, and a great source of fiber. They are not only packed full of nutrients, but are versatile when added to your favorite dishes. Its crunch factor is perfect for salads, they are compact enough for kabobs on the grill, and ideal for snacking. They are also fantastic for amping up any dish by utilizing its natural pocket to stuff your favorite protein or grains for baking. When cooking, the best part about sweet mini peppers is the lack of prep time needed to prepare these tiny treats. They grow with few to no seeds, so cooking is virtually hassle-free with these minis.

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Sweet Peppers Wholesale Packages

Sweet mini peppers are a petite snack that really packs a punch. They are a fantastic choice for cooking, although most people enjoy them in their raw form with hummus as a light snack. When used for Kabobs they are easy to prepare and even easier to eat. They are tasty with a sweet and savory twist. Adding color to your diet, you can’t go wrong with enjoying one of nature’s easiest and tastiest fast foods.

Sweet Peppers Wholesale Packages

12x1’s (12 bags of 1 LB)

24x8 (24 bags of 8oz)

BULK 25#

PRODUCT QUICK SELECT

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HONEYDEW MELONS

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WATERMELONS

The famous sweet, red fruit has been a signature part of cookouts, picnics, and fun-filled childhood afternoons for generations. It took watermelons centuries to become the desired fruit it is today, uses for watermelon include signature dishes.

AUG TO JULY
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MINI WATERMELONS

Watermelons have been a summertime staple for centuries and can be found in grocery stores all across the country. Mini Watermelons can now be found next to their larger brethren, they are often seedless and more desirable by consumers globally.

Oct thru Nov AND April - May
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GREEN BEANS

From steamed with butter and seasonings to baked into casseroles, green beans are a versatile and delicious vegetable that has become a dinnertime favorite. Just a quick search through any cookbook will reveal the popularity of the green bean.

NOV TO MAY
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TABLE GRAPES

From being served off the bunch for royal Egyptians to tossed in a fruit bowl adorning dinner tables, grapes have been present in human culture for ages. There are different color grapes, grapes with or without seeds, grapes for all palates.

MAY TO JULY
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TOMATOES

Tomatoes have been an important crop for humans and have made their way into cultures all across the world. They’re an extremely versatile ingredient that are able to take many forms in order to complete dishes needing the zing of a ripe tomato.

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CUCUMBERS

Cucumbers are believed to have originated thousands of years ago in India. The delicious table vegetable slowly spread across the globe, from ancient societies in western Asia to all the way to dinner plates of indigenous Native American tribes.

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ENGLISH CUCUMBERS

Cucumbers are a versatile and common vegetable that can be found in almost every salad or veggie tray. A special type is an English cucumber. At first glance, the English cucumber seems like a regular green veggie, but open one and it be amazed.

OCT TO JUNE
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PERSIAN CUCUMBERS

The Persian cucumber is considered the little sibling to the English cucumber: both have little to no seeds, are sweeter than traditional cucumbers, and have thin skins. They are significantly smaller than cucumbers, yet the taste is different.

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GREEN BELL PEPPERS

There are hundreds of different kinds of peppers, but the most popular just may be the green bell pepper. Known for its bell shape and several color varieties, bell peppers have become a popular ingredient in dishes from all types of cuisines.

DEC TO MAY
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COLORED PEPPERS

The bell pepper is the very definition of an ever changing fruit; only this fruit gets better with age. The formula for a colored bell pepper is essentially knowing when to harvest the fruit. Although all peppers grow from the same plant, their color and and price tag depend on time of harvest.

DEC TO MAY
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SWEET PEPPERS

Bright in color, but miniature in size, sweet mini peppers come in a trio of red, orange, and yellow. They are grown specifically for their mild flavour and their compact appearance. On average, a vine normally yields 150-250 pods per plant, each harvest.

DEC TO MAY
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CHILI PEPPERS

Chili peppers have been spicing up food for centuries and throughout all types of cuisine. No matter the dish you’re looking to prepare or the spice level that you’re going for, there’s sure to be the perfect pepper to kick up the spice factor.

NOV TO MAY
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