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Sweet Palermo peppers inspire Spanish chef

Serge Kouakou is chef at SAK delicatessen, a restaurant in Almeria, Spain. He uses the Sweet Palermo pepper, which was introduced in 2015 by Rijk Zwaan, in various dishes, such as the pepper sushi he is seen preparing in the video below.

Compared to most sweet pointed peppers, which have a Brix score of 7, Sweet Palermo has a Brix score of 9, making it extra sweet. Serge is very enthusiastic about the product, and his enthusiasm is infectious, judging by the guests' reactions.

"Working every day with the hope to achieve goals, the result is always a smile. Life is sweet," he says with a laugh.