Fruits of the Pebre ros variety are characterized by a light green, almost white color and thin skin. The variety is a product of traditional breeding and is intended primarily for fresh consumption, in particular as an ingredient in the local salad trempó, as well as for preparing paella.
Seeds are sown from January to mid-April. Seedlings are planted in the ground in May, following a spacing of 40–50 cm between plants and 80 cm between rows. Harvesting begins in July. There are various variations of the variety, for example, Pebre ros gruixat, which is distinguished by thicker flesh.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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