- Large, highly productive plants. These thin-walled Japanese peppers are mostly mild with the occasional spicy one in the mix and are great quickly sautéed and served with a little salt. The fruits can also be sliced and eaten raw in salad and slaws, pickled or fermented. Flavor is citrusy and sweet with a slight hint of smokiness.
- 60 days - green, 80 days red (though shishitos are usually picked green)