This pepper was our favorite out of our trials to find alternative Florida adapted sweet peppers, which included maybe 30 kinds of peppers. This pepper comes from the Capsicum baccatum group, a species of pepper that most people will have never tasted or grown. Most C. baccatum are quite hot and are crucial ingredients to certain South American cuisine. This pepper is one hundred percent free of heat and has thick, sweet flesh. Eating this pepper approaches the experience of eating a small bell pepper. Our small amount of plants last year grew to be chest high before bending over with the weight of many dozens of fruits. I actually had to use props so the branches didn’t break off with fruit weight. These are incredibly robust growers that load up with fruit, a relief after years of dealing with fussy C. annuum varieties with marginal success. After a fairly long period of fruiting the plants crash, indicating they have a strongly annual habit despite being large and woody. Our best success was growing this pepper in the Spring season into early summer, though some planted into the summer performed acceptably and produced fruit. We are still learning about this promising pepper and will be planting many this year to learn more about its potential. This listing is for ~40 seeds. Capsicum baccatum.
