Are rocotos supposed to be kinda acrid, sour, and bitter?

I grew some rocotos this year including pineapple and orange manzano, and the pineapple rocotos have been pretty disappointing ngl. I was expecting something fleshy and fruity but instead ended up somewhat tough and not particularly pleasant tasting. So far I've just had them on their own and sliced into pico, is there a particular way of preparation that makes them more tolerable? Are they better fermented/dried/cooked in some way? Should I expect my orange manzanos to turn out similarly?