Cherry Bomb

Family: Solanaceae Mildly Hot Pepper

Sweetly aromatic and vividly bright, Cherry Bomb peppers ripen to a glossy, cherry-red that feels almost jewel-like in the garden.

The fruits are compact and thick-walled with a crisp, juicy bite and a pleasantly lively heat that builds gently rather than overwhelming. Ideal for roasting, fresh snacking, and quick pickling, they also shine in vibrant sauces where their color and character bring instant appeal.

Light: Full SunMaturity: 65 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	65
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Cage
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Cherry Bomb’s thick walls and crisp juiciness make it hold up in heat and vinegar without turning watery. The gentle, building heat plus sweet pepper perfume is made for roasting/pickling and for bright sauces that need color and punch.

Best Uses

quick pickling for glossy, crunchy cocktail peppers
roasting until blistered for sweet-scorched edges and jammy interiors
slicing raw into olive-oil dressings and chopped salads where they stay crisp
blending into a quick warm sauce that keeps its color and bite

Flavor Profile

sweet, fruity pepper aroma crisp, juicy bite with thick-walled snap lively, medium-linger heat that builds gently bright, tangy finish when cooked or pickled

Kitchen Pairings

olive oil garlic lime juice capers white vinegar chicken

Frequently Asked Questions

What’s the most common disease/pest problem for Capsicum annuum (Cherry Bomb peppers), and what should I do if I see it?

A frequent issue is blossom-end rot, which shows up as dark, sunken spots on the pepper tip and is caused by inconsistent calcium uptake from irregular watering. Keep soil moisture steady by watering deeply when the top 1–2 in (2–5 cm) dries, and avoid letting pots or beds swing between dry and soggy. If the first fruits show rot, remove affected peppers and focus on even moisture; foliar calcium is only a short-term aid if watering doesn’t stabilize.

How often should I water Cherry Bomb peppers during peak growth/fruiting?

During flowering and fruiting, water when the top 1–2 in (2–5 cm) of soil dries, then soak thoroughly until excess drains (for containers) or until the root zone is evenly moist (for beds). Aim for roughly 1–2 deep waterings per week in warm weather, increasing frequency during hot spells, because Capsicum annuum drops flowers when the soil dries too much. Mulch around plants to reduce moisture swings, especially once fruit begins to set.

How do I tell when Cherry Bomb peppers are ready to harvest?

Harvest at about 65 days from transplant (often sooner depending on conditions), when the peppers have reached their full size and firm feel. Cherry Bombs start green and typically turn red as they mature; for the best sweetness, harvest when they’re fully colored (usually red) and glossy. Use scissors or a sharp knife to cut the stem with the fruit still attached to avoid tearing the plant.