Orange Gourmet

Family: Solanaceae Sweet Pepper

Sunlit and sweet, Orange Gourmet bell peppers arrive at maturity in a glowing warm persimmon-orange that seems to hold the light.

Their thick, crisp walls offer a juicy snap and a pleasantly mild, aromatic flavor—ideal for showcasing fresh in salads, layering into vibrant salsas, and roasting for caramelized sweetness. Grow them for a steady harvest of glossy, blocky fruit that stays tender and flavorful from first blush to full color.

Light: Full SunMaturity: 80 DaysHabit: Bush

Botanical illustration of Orange Gourmet

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 8th
Harvest Ends	Oct 16th

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

Orange Gourmet bell peppers are built for eating fresh—thick walls mean they crunch instead of collapsing, even once dressed or tossed. Roast them until the skins blister and the flesh turns sweet and silky, then finish with acid like lime to keep the flavor bright.

Best Uses

raw dice for crunchy salads that stay snappy under vinaigrette
roasting whole or in thick strips for caramelized edges and a tender, jammy interior
layering into chunky salsas where the walls hold their shape
quick sauté for glossy, candy-like sweetness without browning too fast

Flavor Profile

mild, sweet pepper flavor juicy crisp crunch with thick, meaty walls sunny aromatic sweetness with a light vegetal snap

Kitchen Pairings

lime garlic cotija cheese chicken olive oil smoked paprika

Frequently Asked Questions

How do I prevent and treat blossom-end rot and aphids on Capsicum annuum (orange gourmet peppers)?

Blossom-end rot on peppers (Capsicum annuum) shows as a dark, sunken patch on the blossom end and is driven by inconsistent soil moisture. Keep moisture even by watering to wet the root zone when the top 1–2 inches of soil dry out, and mulch after plants are established. For aphids, spray plants with a strong stream of water and use insecticidal soap if numbers persist, focusing on the undersides of new growth.

How often should I water Capsicum annuum during the main growing phase to keep peppers productive?

During flowering and fruit set, water deeply so the soil is evenly moist but never waterlogged; aim for about 1 inch of water per week, adjusted for heat and container size. Check the top 1–2 inches of soil—if it’s dry, water thoroughly and stop when excess drains, because drought-relief cycles commonly trigger blossom-end rot and misshapen fruit.

When are orange gourmet peppers ready to harvest, and how can I tell?

Harvest at about 80 days after sowing (as a guide), but use color and size as your trigger. Look for fully developed fruit that has turned its mature orange color and reaches the expected mature size; peppers should feel firm and glossy. Snip peppers with scissors or pruners to avoid tearing stems, and harvest regularly to keep new fruits forming.