Orange Rocoto

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Orange Rocoto to a garden.

Sunlit orange rocotos bring a vivid, lantern-bright heat—fruity and lively at first, then building with a clean, lingering burn.

At maturity, the fruits hang in an elegant, lantern-to-heart silhouette with a lightly wrinkled, satin skin and a firm, substantial feel in the hand. Grow Orange Rocoto for bold fresh sizzle, fiery sauces, and pepper-forward pickling that keeps its character even as flavors deepen.

Light: Full SunMaturity: 85 DaysHabit: Bush

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Orange Rocoto 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 13th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Oct 3rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Oct 3rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 7th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Oct 3rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Oct 1st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 26th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 22nd – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 19th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 13th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 8th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 29th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 20th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 11th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 25th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 30th – 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	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

Orange Rocoto’s heat arrives with a lantern-bright, fruity lift before tightening into a clean, persistent burn—great when you want pepper flavor to stay on the palate. Its firm fruit makes it ideal for slicing or pickling, where it keeps texture instead of turning mushy.

Best Uses

slice raw onto tacos or grilled fish for bright first-hit heat
blend into a fiery paste or salsa that stays vivid as it stands
quick-pickle the rounds for crunchy pepper snap with sustained character
roast and fold into sofrito-style sauces for a silky, ember-sweet finish

Flavor Profile

fruity, citrus-tinged heat clean, lingering burn firm, substantial bite

Kitchen Pairings

lime garlic smoked paprika cilantro mango chicken

Frequently Asked Questions

What pests or diseases commonly hit Capsicum pubescens (orange Rocoto), and what should I do first?

Rocoto (Capsicum pubescens) is prone to bacterial leaf spot and fungal leaf diseases in humid conditions, especially when foliage stays wet. Remove infected leaves, improve airflow with wider spacing, and water at the soil line so the plant canopy dries quickly. If spots spread, start a labeled copper or chlorothalonil-style fungicide/bactericide program per the product label and repeat as directed.

How often should I water Capsicum pubescens during the main growing phase (after transplanting)?

During active growth and fruit set, keep soil consistently evenly moist but never waterlogged; aim for top 1–2 inches to dry slightly between waterings. In warm full-sun conditions, this often means watering every 2–4 days, but adjust based on how fast your soil dries. Use mulch to slow evaporation, and avoid frequent light sips that keep roots shallow—Rocoto performs best with deep, thorough soakings.

How do I tell when orange Rocoto (Capsicum pubescens) is ready to harvest?

Harvest when fruits fully turn the stated orange/orange-yellow color and feel firm but not hard, typically around 85 days after sowing (varies by conditions). The best cue is color change plus a mature size for your plants—unripe peppers will look greener and feel thinner. If you’re unsure, wait a few extra days; Rocoto develops more heat and flavor as it ripens on the plant.