UNIVERSITY PARK, Pa. -- Picking the perfect palatable pepper is a matter of personal preference, but Pete Ferretti, professor of vegetable crops in Penn State's College of Agricultural Sciences, offers a personal Top Five list for this year's gardeners. Ferretti oversees All-America Selections (AAS) vegetable trials.

Sweet or Bell Peppers

--Gypsy: Ripens to red exceptionally early, can withstand cool growing temperatures and is a very productive, three-lobed yellow-orange-red fruit.

--King Arthur: Individual fruit are very large, four-lobed and blocky. The plants are highly productive. Ripens from green to red about 10 days later than the smaller, thinner-fleshed Gypsy.

--Boynton Bell: An exceptionally large, blocky, thick-walled pepper with a very robust flavor. Ripens from green to red.

--Super Greggo II: This variety has very thick flesh, up to half an inch, Ferretti says. "They're perfect for stuffing, or you can cut it up for salads," he adds.

--Valencia: Ripens to a shiny orange-tangerine color. "It's one of the sweetest peppers," Ferretti says.

Hot Peppers

--Hungarian Wax: A popular favorite, this pepper is very productive, moderately hot and easy to pick. Ferretti recommends it for grilling, frying and especially pickling.

--Super Chili: Ferretti says this variety is very hot, decorative, prolific and attractive all season as an ornamental outdoor plant.

--Super Cayenne II: Another prolific and attractive variety, Ferretti says it's especially suitable for frying, pickling or drying.

--Thai Dragon: These peppers are very small, easy to dry and perfect for Asian cuisine.

--Paprika Supreme: Brilliant red, sweet but spicy and only mildly hot. Ferretti says this variety can be dried and ground into powder for coloring and seasoning.

Ferretti says most of his choices are disease-resistant varieties.

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EDITORS: For more information, contact Pete Ferretti at 814-863-2313.

Contact: Jeff Mulhollem jjm29@psu.edu 814-863-2719 814-865-1068 fax