A specific number of Capsicum baccatum presents a fruit characterised by a spherical, apple-like form, therefore the frequent descriptor. These peppers usually exhibit a light to average warmth degree, and their thick partitions make them appropriate for varied culinary purposes. The colour of the fruit sometimes ranges from inexperienced to crimson upon maturity.
This particular pepper provides a novel textural and taste profile in comparison with different cultivars. Its thicker flesh permits it to carry its form nicely when cooked, making it very best for stuffing, roasting, or grilling. The average warmth degree makes it accessible to a wider vary of palates. Traditionally, Capsicum baccatum varieties have been cultivated in South America for hundreds of years, contributing considerably to regional cuisines.