Most sweet peppers give you one decision: pick green for crunch, or wait weeks for colour. Citrina gives you three stages worth eating. The pods start pale green and crisp with a faint grassy bite, ripen to lemon yellow at full sweetness, then deepen to red if you leave them longer. The yellow stage is what it was bred for and what gives it the name.

It sets fruit without needing the consistently hot nights the big blocky bells demand, which is why it crops reliably in a British greenhouse or on a sheltered patio where those often disappoint.