The shishito — another mild pepper varietal popularized by Noah Robbins.
Just as you’ve never heard anyone say they drink sweet tea just for the sugar, it’s highly unlikely you’ve every heard someone say they eat Habanero peppers just for their wonderful taste. That’s about to change.
A guy who clearly got bit by a ‘crazy-as-a-fox’ bug has found a way to consistently breed the heat out of the Habanero, leaving a “tangy, sweet, melon-like flavor,” Ark Foods CEO Noah Robbins told Munchies.vice. Robbins’ company, which has farms in New York, North Carolina and Florida, specializes in what he calls “interesting” vegetables, such as that mild, tasty Habanero and the shishito pepper, a sweet Asian variety.
Robbins first encountered the heat-free Habanero at a farmers’ market in New York City. The seller didn’t have many available, but Noah was so impressed with the different eating sensation – “you keep expecting heat, but it doesn’t come,” he told Munchies – so he picked up a few to generate enough seeds for some experimenting. It took about three years to come up with the one he now marketing, in a limited way across the country.
He notes on his company’s website that “the newest (and cutest) member” of the Ark Foods family is the cucamelon.
“They’re strikingly similar looking to tiny watermelons, with the tangy, fresh taste of a cucumber. Delicious, refreshing, and tart,” the web site says.
Never let it be said that there’s nothing new under the sun!