Gourmet Orange

Family: Solanaceae Sweet Pepper

Sun-warmed and unmistakably bright, Gourmet Orange brings a glossy, thick-walled bell pepper with a sweet, aromatic snap—ripe in a vivid orange that looks like it’s been polished by light.

The flesh is crisp and substantial, holding its shape beautifully for standout flavor in fresh salads and vibrant roasted displays, and it also shines when blended into smooth sauces or tangy pickles. Grow this 85-day favorite for a garden-to-table showpiece that tastes as radiant as it looks.

Light: Full SunMaturity: 85 DaysHabit: Bush

Botanical illustration of Gourmet Orange

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

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
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

This orange bell pepper is built for eating with your teeth—its thick walls stay crisp instead of collapsing, so it won’t weep into dressings or turn mushy on the tray. Use it raw for maximum snap, then follow up with roasting or a quick pickle to lock in that sweet, aromatic bell-pepper brightness.

Best Uses

shingle-thin raw slices in salads where crunch needs to hold
quick high-heat roasting or blistering—keep it sturdy for charred edges
smooth blender sauces or salsas for a sweet pepper backbone
tangy quick pickles or relish where the pepper stays snappy

Flavor Profile

sweet, bright peppery flavor glossy thick walls with a crisp snap aromatic, sun-warmed finish with clean sweetness

Kitchen Pairings

lime garlic extra-virgin olive oil smoked salt goat cheese chicken or shrimp

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (gourmet orange peppers), and how can I control it at home?

A common problem is pepper aphids and related virus risk, which often shows up as curled leaves and sticky honeydew. Spray affected plants with a steady stream of water, then apply insecticidal soap (focus on leaf undersides) and repeat every 5–7 days until no new colonies appear. If you see leaf spots or sudden wilting, remove infected leaves and avoid overhead watering to reduce splash spread and keep foliage drier.

How often should I water Capsicum annuum during the main growing phase (after seedlings establish)?

Water deeply when the top 1 inch of soil feels dry; in summer this is often about 1–2 times per week depending on heat and pot size. Keep soil evenly moist during flowering and fruit set, but don’t let it stay soggy—waterlogging in Solanaceae can quickly lead to root stress. Aim for consistent moisture so fruits size up properly by reducing swings between wet and dry.

How do I tell when gourmet orange peppers are ready to harvest?

Harvest when fruits have reached the full orange color and have firm, glossy skin; for Capsicum annuum this typically aligns with about 85 days from transplant (or roughly the crop’s maturity timeline). Use pruning shears or scissors to cut the fruit with a short stem—pulling can damage the plant and reduce future yields. If peppers are still pale orange or soft, leave them on the plant a bit longer to improve flavor and color development.