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The plants bear hundreds of round, yellow fruits per plant. They stand upright on the plant and are very popular in Bolivia and Peru. In almost every eatery, you will be offered a portion of "Criolla," a mix of sliced red onions, lemon juice, salt, water, and crushed Charapitas: very tasty! People who don't know this pepper often think these yellow balls are corn or beans, so be careful if you're in South America... They are about as (extremely) hot as the Tepin pepper: 100,000-250,000 Scoville units.
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Latin: Capsicum frutescens
Dutch: Aji Charapita
Also known as: Wilde Peruaanse Peper
English: Wild Peruvian Pepper
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