Inca Berry

Species: Capsicum baccatum | Origin: Peru | Pungency: Medium

Inca Berry is an early variety that produces good yields of ovoid-shaped chillies which start green and ripen through orange and then to red. They have a crispy texture and a citrus-like flavour with sweet, fruity undertones and are good for spicing up many types of food, such as sauces, salsas, soups, stews, casseroles, stir fries and rice dishes. They also work very well on pizza. The plants are relatively small for the species, and when fully ripe the fruit can sometimes drop off very easily, often times with the pedicel still attached, which is most likely a retained trait from its wild ancestors.

Page published on: 27th November 2019