Aconcagua Pepper
The Aconcagua Pepper is a giant sweet heirloom from Argentina, named after Mount Aconcagua, the highest peak in the Americas. It produces very large, elongated fruits up to 12 inches long that ripen from green to red, offering exceptionally sweet, fruity flavor and thick walls ideal for stuffing and grilling. Tall productive plants benefit from support.
Growing
~80 days to maturity
Fruit size
20–30 cm
Flavor & Use
Exceptionally sweet and juicy with a crisp texture and fruity notes that can resemble apple when fully red and ripe. Mild and pleasant at all stages of ripeness.
Culinary
About
Aconcagua is an heirloom Capsicum annuum variety originating from Argentina and named after the towering Mount Aconcagua in Mendoza Province. This giant sweet pepper features elongated, cone-shaped fruits that commonly reach 9–12 inches (23–30 cm) in length and 2–3 inches in width, with thick, juicy walls and smooth skin. Fruits mature from green through yellow and orange stages to vibrant red, developing increasing sweetness and a fruity, almost apple-like character when fully ripe. Completely mild (0 SHU), it excels in culinary applications from fresh eating to roasting and frying. Vigorous plants grow over 3 feet (90+ cm) tall with heavy yields but require staking. It matures in approximately 75–85 days under warm, full-sun conditions with moderate watering.
Backstory
This variety takes its name from Mount Aconcagua, the highest mountain in both the Western and Southern Hemispheres, located in the Andes of Mendoza Province, Argentina. It is an heirloom likely selected from local cultivation or markets in Argentina and introduced to wider gardening circles by seed savers who appreciated its remarkable size and superior sweet flavor compared to standard sweet peppers.
Appearance
Growing
Heritage
Nothing reputable documents a pedigree for this pepper.