The fruit is very similar to our favorite variety,
Opalka, but it is definitely larger and longer. The long, horn-shaped fruits are red and grow up to 15 cm long and 5 cm in diameter. They are very fleshy and perfect for sauces and cooking. The flesh contains few seeds and fills almost the entire interior of the fruit. The fruits reach maturity approximately 85 days after transplanting. The plant grows tall and requires staking or tying up. This variety is also known as Horn of the Andes, Andes, Andine Cornue, Poivron des Andes, and Cornue des Andes.
