Puerto Rican Yellow Pepper Review

The Puerto Rican Yellow hails from, you guessed it, Puerto Rico and in seems to thrive just fine in the Virginia climate. My particular plant is in a 13 gallon pot and has reached about two and a half feet in all direction – and is quite prolific. I have harvested at least a hundred fresh pods off of the plant thus far.

As you can see above, the ripe fruit is a light yellow in color with softly wrinkled skin. The lantern-shaped pepper has fairly thin skin as well. A small cluster of seeds and placenta sit comfortably at the stem end of the interior.

A lightly citrusy and lemony character leads the way within the aroma as a little hint of grass and sweetness linger in the distance. The flavor of the Puerto Rican Yellow follows a similar path. The thin skin is crunchy and presents a light sweetness up front with that lemony citrus and grass following in quickly behind. There is a light floral note in the distance.

The heat builds fairly quickly, hitting the back of the throat and tongue initially. The burn peaks at a low-to-medium Habanero level with a stinging sensation. It eventually spreads to the lips and underside of the tongue as it sits at the plateau for a good long while. The fire eventually fades away slowly. It’s a manageable amount of pain, though I would prefer to do without the stinging character.

All in all, the Puerto Rican is a fairly attractive plant and quite prolific in production. The peppers themselves would be great in a dried powder blend or even fresh in a salsa. I’m not really a fan of the stinging burn it presents, but I wouldn’t hold that against it in future consideration for re-planting.