Description

A large fruit with a very fleshy apple shape characterizes the rocoto manzano yellow. Unlike many other pepper cultivars and is of a good lemon yellow.
The most distinctive feature of these capsicum pubescens peppers, unique to all other species, is the black color of the seeds the same as red rocoto.

The rocoto pepper or manzano pepper is far from the top of the heat table. Its spiciness, considered between 100,000 and 200,000 SHU, is lower than the habanero chili reference, but with a characteristic and differentiating flavor and texture when consumed fresh.

For people not used to spicy, it has a powerful level and should be consumed in moderation.

The rocoto manzano pepper is very pleasant to eat, with a pronounced spiciness but that allows you to savor the polyphenols and aromas. Leaving a unique flavor of the rocoto on the palate for several minutes. For this reason, it is used in Peru and Bolivia, which stand out for having a valued gastronomy. Used in sauces as a condiment or minced on meat and fish to give them a slightly spicy touch.

This whole process of fruit development until optimal ripening takes, in good light and temperature conditions, about 80 days. For this reason, it is interesting to plant the rocoto manzano at the beginning of spring, germinating inside the house. If there are still not enough ideal conditions outside, especially on cold nights.