Puerto Rican Yellow Pepper Review

August 30, 2022 | Article Topics:

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.

Puerto Rican Yellow pepper

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.

Puerto Rican Yellow pepper

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.