Hungarian Apple Pepper, Hot Pepper 'Almapaprika'

July 20, 2013

Sioux Falls, South Dakota

This is the 2nd year I have grown these peppers. The plant is heal...Read Morethy and an average producer. My son stuffed the peppers he took back to school with him and commented to me how great they tasted. They are probably medium heat - they won't burn the roof of your mouth off, but you will know it if you eat a raw one. The plant is about medium sized and the yellow fruits are beautiful.

Tasty, but not productive for me. Every Alma Paprika plant behaved like a determinate variety and just quit producing... in spite of it'...Read Mores prime location in the garden. The peppers took way too long to ripen to red. I will not grow this variety again. I prefer Tangerine Pimiento.

Extremely productive plants are loaded with round, very thick-walled peppers. Slightly warm and very sweet. Ripens from cream-white to or...Read Moreange to red. 70-80 days. Heat scale: sweet. 1 on a scale with 5 being the hottest.

I've grown this pepper for two years. It makes a lot of very thick-walled , round peppers that are good even in the white stage for eatin...Read Moreg fresh or for frying. I didn't try drying any. Last summer some of them became hot--not very, but hot, nevertheless. Tasty in tomato sauce! This pepper did well both in a very cool, wet year and in a very hot, dry year here in upstate NY in heavy, rocky clay. Did a lot better in the hot year, though.