Cubanelle

Cubanelle is a cultivar of Capsicum annuum known for its long, slender fruits that start green and typically ripen to yellow or orange. It is valued for its mild, sweet flavor and delicate aroma, with flesh that is generally thin to moderately thick. Because of its mild heat, cubanelle is often used in fresh preparations, frying, roasting, and stuffing. The pepper is commonly marketed as Cuban pepper or Cubanello and is associated with Caribbean and Italian cuisines, as well as American home gardens.

Origin and characteristics

The exact origin of cubanelle is unclear, but the name reflects its long-standing association with Cuba and Italian markets. Fruits are usually 4 to 7 inches in length, tapering to a point, and resemble a banana pepper in shape. Mature fruits can appear pale yellow, orange, or red, depending on the cultivar and growing conditions. The heat level is considered mild, typically far below hot chili peppers, making it a versatile ingredient for a wide range of dishes.

Cultivation

Cubanelle plants are warm-season, annual peppers that require full sun and well-drained soil. They can reach a height of about 2 to 3 feet (60 to 90 cm). Harvesting can begin when fruits reach their mature color and desired size. They are sensitive to frost and benefit from consistent moisture and appropriate spacing to promote air circulation and reduce disease pressure.

Culinary uses

Culinarily, cubanelle is popular for frying, sautéing, and stuffing. In Caribbean and Italian cooking, it is used in stews, peppers, and baked dishes, often filled with cheese or meat or roasted to enhance their sweetness.