Islander

Family: Solanaceae Sweet Pepper

Planting Schedule

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Sweet, thick-walled bell peppers with a glossy, sunlit sheen—‘Islander’ delivers a rich, crisp bite and a juicy, aromatic sweetness that feels almost honeyed straight from the garden.

At maturity, fruits develop into bold, blocky bells with deep green beginnings and a vivid transition to warm red, holding their shape beautifully for standout color in every planting. Grow ‘Islander’ for fresh market-style appeal and for vibrant sauces and roasting-ready flavor that shines when you want pepper character front and center.

Light: Full SunMaturity: 80 DaysHabit: Bush

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Islander Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 20th	Oct 8th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 28th – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 28th – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 2nd – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 28th – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 26th – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 21st – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 17th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 14th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 8th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 3rd – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 24th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 15th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 6th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 20th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 25th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	80
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

Islander bell peppers lean sweet and crisp with a thick wall, so they don’t collapse into mush when heat hits—they roast into tender, char-kissed slabs that still taste distinctly like pepper. Use them when you want the flavor up front (raw crunch, blistered roasts, or a red-pepper-forward sauce) rather than hiding them in the background.

Best Uses

slice for raw eating—stand up to chunky salads without going watery
roast whole or in thick slabs for charred edges and spoonable, soft flesh
stir-fry or quick-sauté where it keeps its blocky shape
blend into glossy sauce after roasting for a sweet pepper-forward base

Flavor Profile

honeyed sweetness crisp, thick-walled crunch juicy, lightly aromatic peppery bite bright, clean finish with light vegetal snap

Kitchen Pairings

olive oil garlic lime smoked paprika grilled chicken feta

Frequently Asked Questions

What pest or disease problem is most common on Capsicum annuum (bell-pepper type) and how do I treat it?

Watch for aphids and spider mites, which commonly show up on Capsicum annuum under warm, dry conditions and cause leaf speckling or curling. Spray affected plants with a strong jet of water, then use insecticidal soap or horticultural oil, targeting the undersides of leaves. For disease, prevent early blight by keeping foliage dry (water at the soil line) and removing any spotted leaves promptly.

How often should I water Capsicum annuum during the main growing phase?

During the 60–80 day fruiting period, keep soil consistently moist but not soggy: water when the top 1 inch of soil dries out. Aim for deep watering that wets the root zone, typically every 3–5 days depending on heat, with less frequent watering during cool or rainy spells. Uneven moisture can lead to blossom-end rot in peppers, so avoid letting the soil swing from very dry to very wet.

How can I tell when my Capsicum annuum is ready to harvest?

Harvest at full size when the fruit reaches the mature color for your type (often green to red, depending on what you’re growing) and feels firm with a glossy skin. A good rule is to start checking around 75–80 days after transplanting, since Capsicum annuum often takes about 80 days to mature. Use scissors or a sharp knife to cut the fruit with a short stem to avoid tearing the plant.