The 'Purple Bull' sweet pepper variety is medium-late and characterized by incredibly juicy and aromatic fruits. From germination to the start of fruiting, it takes 110-115 days. The plant is low-growing and densely foliated, which facilitates compact and convenient cultivation. Fruits have a cube-shaped form with 3-4 chambers, ribbed, weighing 200-230 grams and up to 9–12 cm long. The thick walls of the fruits (6–8 mm) are distinguished by juiciness and tender aromatic flesh, with a sweet taste. As they ripen, the fruits change color from dark purple to vibrant red, with a smooth or slightly wrinkled surface and a depressed apex.
'Purple Bull' is widely used in culinary applications due to its flavor qualities and versatility. The fruits are suitable for freezing and canning, making vibrant summer salads, soups, and garnishes, as well as for aromatic relishes and stuffing. Such a pepper will be an excellent addition to diverse dishes, imparting a rich flavor and attractive appearance.
For cultivation, seeds should be sown in seedlings at the end of February, with a planting depth of up to 1 cm. Pinching is performed in the 1–2 true leaf stage. Seedlings are transplanted at the end of May. After planting, all side shoots and leaves up to the first fork are removed, and the plants are staked for better bush formation. It is important to avoid planting sweet and spicy pepper varieties together to prevent cross-pollination, which can result in bitter fruits. Cultivation in a protected soil is recommended for optimal plant development.
