The basic element of most Peruvian foods is the chili pepper, although the dishes themselves are not overly spicy. Peru is blessed to have different types of chilies (limo, charapita, amarillo, panca, mirasol, to name a few) with their corresponding different tastes.
It´s name means “tree tomato” in Quechua, but in other parts of the world its known as Tamarillo. Its texture and flavor are similar to the tomato’s. There are a few varieties and we enjoy them in spicy sauces, desserts, compotes, etc. They can be eaten raw or cooked.