I managed to salvage a few seeds from the gift pack he sent me so hoping for mustard if they actually germ. They were in vinegar for a bit. 
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pubescens Olive Rocoto variant (mustard)
- Thread starter Pr0digal_son
- Start date
Just softening the seedcoat, right?? 
I have given up growing peppers,atleast useful ones and dedicated some time towards rare Solanaceae. I will dig out some unique and tasty peppers and get on the ball next season. I need to start giving back to this community again and maybe inspire people to get back into forums where there are honest people with community first mentalities.I miss this pepper
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I’ve noticed the forum environment does a much better job at preventing much of the grift and keeping the hype train at bay. Facebook groups are God awful cesspools of it. Most of the bad actors have migrated over there to spread their tall tales far and wide.
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I still miss itI miss this pepper
A much needed chuckle,stud.I still miss it
Wonderful...
Hey PS, I'd like to ask you what you think caused the transition from permagreen to mustard. I'm growing rocoto mini olives (PF seeds) too. I saw your photos in the database (green version) and those in this post (mustard version). On pages 2 and 3 of the PF database, there are photos of Oban (his rocotos appear to ripen from green to mustard).
Mine have started to turn mustard:
At this point, I'm a little confused: does the change depend on phenotypic variations of the genotype, or on environmental conditions?
Is the mustard color the final transition color of permagreen peppers at the last stage, and in some cases, can it appear earlier, or never appear?
I also let a green habanero and a small green scorpion ripen, and they started to turn mustard
Also, did you replant the mustard mini olive to see what happened to subsequent generations?
Thanks
I shared fruits to a few friends but I do not remember saving seeds and did not get them from PF association but do think I submitted some photos to them for their database.
Never thought about why this happened. There would need to be some honesty in terms of what naturally happened or what happened due to grower interference in the original olive to use inheritance genetics to figure out. Good luck with that. This scene has become about self -promotion and profit.
Somewhere on here you will find a thread about the original Olive Rocoto that I grew. I tried to document this as honestly as anything else but probably not as thorough. You will see that the fruits are deciduous,separating from the calyces and also the cracking in the skins like the original does. That happens with pubescens often.
I understand what you are saying about green pods turning mustard when super ripe. That does happens with C.chinense. Similar to how brown C.chinense get very burgandy internally when left to fully ripen.
The olive and what is shown here are very different. This mustard was much hotter,shaped differently and the flavor not nearly as good as the original olive.
If I can remember anything else I will post here.
Never thought about why this happened. There would need to be some honesty in terms of what naturally happened or what happened due to grower interference in the original olive to use inheritance genetics to figure out. Good luck with that. This scene has become about self -promotion and profit.
Somewhere on here you will find a thread about the original Olive Rocoto that I grew. I tried to document this as honestly as anything else but probably not as thorough. You will see that the fruits are deciduous,separating from the calyces and also the cracking in the skins like the original does. That happens with pubescens often.
I understand what you are saying about green pods turning mustard when super ripe. That does happens with C.chinense. Similar to how brown C.chinense get very burgandy internally when left to fully ripen.
The olive and what is shown here are very different. This mustard was much hotter,shaped differently and the flavor not nearly as good as the original olive.
If I can remember anything else I will post here.
Thanks PS, I have a better picture now. This makes sense, probably the PF ones come from different sources or show a slight variability. And your mustard version actually looks more elongated.
Yesterday I tried a slightly mustard-colored one, and indeed, the very soft texture reminded me of a plum, and tasting it, I also thought i was already a touch overripe (hints of fermentation). BTW a unique and vegetal flavor, I'll write a couple of lines in the glog later. Soon I'll try a green one