Mini Olive Rocoto
Originates with Rebecca Toubol in Denmark, from seed received in a 2014 trade — most likely a mutation of a mini yellow rocoto that holds its green colour instead of ripening yellow, so a ripe pod looks like an olive. About an inch long and half that across, green outside with a golden interior, thick juicy walls and the black seeds typical of the species. Pods come away from the calyx cleanly when fully ripe. Flavour is juicy and fruity — described as spicy kiwi, or an overripe spicy mango — with heat that builds slowly on the tongue and back of the throat. 50,000-100,000 SHU (published figures range from 30,000 to 100,000). Like other pubescens it takes cool conditions better than most, down to around freezing. A stabilised long-podded form exists as Long Mini Olive Rocoto. Distinct from the larger Olive Rocoto developed by Chris Fowler, which is slightly hotter. Sources: Red Dragon Seeds and Welsh Dragon Chilli listings.
Originates with Rebecca Toubol in Denmark, from seed received in a 2014 trade — most likely a mutation of a mini yellow rocoto that holds its green colour instead of ripening yellow, so a ripe pod looks like an olive. About an inch long and half that across, green outside with a golden interior, thick juicy walls and the black seeds typical of the species. Pods come away from the calyx cleanly when fully ripe. Flavour is juicy and fruity — described as spicy kiwi, or an overripe spicy mango — with heat that builds slowly on the tongue and back of the throat. 50,000-100,000 SHU (published figures range from 30,000 to 100,000). Like other pubescens it takes cool conditions better than most, down to around freezing. A stabilised long-podded form exists as Long Mini Olive Rocoto. Distinct from the larger Olive Rocoto developed by Chris Fowler, which is slightly hotter. Sources: Red Dragon Seeds and Welsh Dragon Chilli listings.
