Some of my favorite hybrids are these two... One is stabilized. One isn't but hoping it becomes stable 3rd year.
The one thats stabilized was supposed to be 'Pitanga Cafe' from the user AjiJoe here (great user here).
It came to me hybridized though.
It seems to be a hardy plant (was the last pepper with leaves not affected by frost in November).
It also tastes like Aji Lemon Drop, with that 'fresh citrisy' flavor... but is more prolific/larger plant (at least for me), and it looks like an Inca Berry plant, small leaves profuse with pods on long stems.
https://flic.kr/p/pYVHqz (comparison of # of hybrids picked in the [bottom on both trays] vs Aji LemonDrop [top right tray] in a picking)
https://flic.kr/p/p39jaj (side by side pod with Aji LemonDrop)
Don't think Im gonna grow Lemon Drop anymore, this produces way more to casually crunch on.
Some plant pics:
http://farm8.staticflickr.com/7290/9735900433_4278e8cfcc_z.jpg
http://farm8.staticflickr.com/7342/9735901171_4bee803e21_z.jpg
The other non-stable one, hoping this year its stabilized...
It def came from a Trinidad Cherry which I had in hand from my friend Bassam who visited Trinidad (it was red and maybe round-ish heart-shaped or just round shaped, I forget)... but it hybridized ...
It was still a great pepper the 1st year (triangle shaped pods, largest plant I had, most prolific, 'soft/fleshy skin', sweet-candy-hot flavor)... but it wasn't stable or hybridized with something else, but still was a great pepper the 2nd year (red, different shape, larger, prolific, 'soft/fleshy skin', sweet-hot flavor).
I love how easily the pods comes off the plant (due their softer skin i think), and their flesh is thick but 'soft' to bite into, almost like a tomato my friend says..
Almost takes no effort to pull the pods off the plant unlike most pepper varieties I grow, just bend the pod slightly at the stem with 1 finger or pull on it and it comes off the plant.
Only disadvantage is the flesh gets softer after few days, but I kinda like that too.
It just gets soft (but not rotten) and I usually just throw it into a soup and just smash it with a spoon and the flesh breaks down so easily in soups.
https://flic.kr/p/pGAtj7 (Here is the thickness of walls, seems as thick skinned as the Rocotos to me):
https://flic.kr/p/pYKSqK (Comparison with Trinidad CARDI for size reference, so more medium-sized)
Anyone want these to try out?
If so, P.M. me your address.
Thanks,
Ari
The one thats stabilized was supposed to be 'Pitanga Cafe' from the user AjiJoe here (great user here).
It came to me hybridized though.
It seems to be a hardy plant (was the last pepper with leaves not affected by frost in November).
It also tastes like Aji Lemon Drop, with that 'fresh citrisy' flavor... but is more prolific/larger plant (at least for me), and it looks like an Inca Berry plant, small leaves profuse with pods on long stems.
https://flic.kr/p/pYVHqz (comparison of # of hybrids picked in the [bottom on both trays] vs Aji LemonDrop [top right tray] in a picking)
https://flic.kr/p/p39jaj (side by side pod with Aji LemonDrop)
Don't think Im gonna grow Lemon Drop anymore, this produces way more to casually crunch on.
Some plant pics:
http://farm8.staticflickr.com/7290/9735900433_4278e8cfcc_z.jpg
http://farm8.staticflickr.com/7342/9735901171_4bee803e21_z.jpg
The other non-stable one, hoping this year its stabilized...
It def came from a Trinidad Cherry which I had in hand from my friend Bassam who visited Trinidad (it was red and maybe round-ish heart-shaped or just round shaped, I forget)... but it hybridized ...
It was still a great pepper the 1st year (triangle shaped pods, largest plant I had, most prolific, 'soft/fleshy skin', sweet-candy-hot flavor)... but it wasn't stable or hybridized with something else, but still was a great pepper the 2nd year (red, different shape, larger, prolific, 'soft/fleshy skin', sweet-hot flavor).
I love how easily the pods comes off the plant (due their softer skin i think), and their flesh is thick but 'soft' to bite into, almost like a tomato my friend says..
Almost takes no effort to pull the pods off the plant unlike most pepper varieties I grow, just bend the pod slightly at the stem with 1 finger or pull on it and it comes off the plant.
Only disadvantage is the flesh gets softer after few days, but I kinda like that too.
It just gets soft (but not rotten) and I usually just throw it into a soup and just smash it with a spoon and the flesh breaks down so easily in soups.
https://flic.kr/p/pGAtj7 (Here is the thickness of walls, seems as thick skinned as the Rocotos to me):
https://flic.kr/p/pYKSqK (Comparison with Trinidad CARDI for size reference, so more medium-sized)
Anyone want these to try out?
If so, P.M. me your address.
Thanks,
Ari
, along with those pineapple-y smelling/aromatic Trinidad peppers.