Nichol’s refers to these banana peppers as ‘hot’ but out of all ones I’ve tried so far this season, I have yet to pick up on any heat. But maybe that’s just me (my disclaimer incase you find a hot one). Some of these have started to turn red as most peppers do if left on the vine long enough. The more red, the more fruity the flavor, while the more yellow ones have that characteristic flavor you might recognize from pickled banana peppers often on generic pizza-place salads.