Peppadew (Juanita)

Family: Solanaceae Hot Pepper

Planting Schedule

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Aromas bloom first—bright, fruity pepper notes with a gentle tang that builds into a lively, lingering heat.

Peppadew (Juanita) produces distinctive, lantern-shaped Aji peppers that ripen to a warm, glossy red with a smooth, taut skin and a pleasantly crisp bite. Ideal for roasting and for vibrant sauces, they also shine when pickled for a sweet-snap heat that enlivens every jar.

Light: Full SunMaturity: 90 DaysHabit: Bush

Botanical illustration of Peppadew (Juanita)

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Peppadew (Juanita) 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	Apr 13th	Jul 20th	Oct 18th – Aug 29th
Zone 2b	Apr 3rd	Jul 10th	Oct 8th – Aug 25th
Zone 3a	Apr 3rd	Jul 10th	Oct 8th – Sep 1st
Zone 3b	Apr 7th	Jul 14th	Oct 12th – Sep 21st
Zone 4a	Apr 3rd	Jul 10th	Oct 8th – Sep 24th
Zone 4b	Apr 1st	Jul 8th	Oct 6th – Sep 27th
Zone 5a	Mar 27th	Jul 3rd	Oct 1st – Sep 30th
Zone 5b	Mar 23rd	Jun 29th	Sep 27th – Oct 5th
Zone 6a	Mar 20th	Jun 26th	Sep 24th – Oct 10th
Zone 6b	Mar 14th	Jun 20th	Sep 18th – Oct 16th
Zone 7a	Mar 9th	Jun 15th	Sep 13th – Oct 20th
Zone 7b	Feb 27th	Jun 5th	Sep 3rd – Oct 28th
Zone 8a	Feb 18th	May 27th	Aug 25th – Nov 5th
Zone 8b	Feb 9th	May 18th	Aug 16th – Nov 12th
Zone 9a	Jan 23rd	May 1st	Jul 30th – Nov 26th
Zone 9b	Dec 29th	Apr 6th	Jul 5th – 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	90
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Capsicum baccatum peppers like Peppadew (Juanita) lead with perfume and fruit, then snap into a clean, tangy heat—so you want methods that preserve that crispness (roast and peel, or pickle hard). They’re the kind of pepper that can take a jar and a spoon straight to the face: glossy skin, crisp bite, and heat that lingers without turning bitter.

Best Uses

roast whole until blistered, then peel for a glossy, spoonable sauce
quick-pickle for jarred sweet-snap heat (works fast—days, not weeks)
blend into tangy relishes and pizza/flatbread toppings for a crisp pepper pop
fold into chili oil or warm vinaigrettes for heat without burn

Flavor Profile

bright fruity pepper aroma gentle tang that turns lively pleasantly crisp bite with smooth heat lingering, sweet-snap heat

Kitchen Pairings

lime garlic smoked paprika white vinegar honey cream cheese

Frequently Asked Questions

What pest or disease is most likely on Capsicum baccatum (Peppadew) and how do I treat it?

On Capsicum baccatum, spider mites and aphids often build up in warm, dry weather, and symptoms can look like stippled leaves and leaf curl. Rinse plants with a strong spray of water, then spray insecticidal soap (or horticultural oil) thoroughly on the underside of leaves and repeat every 5–7 days for 2–3 rounds. If you see gray, fuzzy growth on stems or blossoms, remove affected parts immediately and improve airflow around plants to reduce ongoing moisture on foliage.

How often should I water Peppadew during the main growing phase?

During the fruiting phase (after plants are established), water Capsicum baccatum deeply so the root ball gets moisture, then wait until the top 1 inch of soil feels dry before watering again. Aim for consistently even moisture—water stress can cause blossom drop and misshapen fruit. In full sun, this usually lands around every 2–4 days depending on heat and container size.

How can I tell when Peppadew peppers are ready to harvest?

Harvest Peppadew (Capsicum baccatum) when fruits reach full size and turn their mature color (often red) and feel firm but not hard. Taste test one or two: mature peppers should have a developed peppery sweetness and a thickened skin. For the best flavor, pick frequently once they start ripening, because leaving overripe peppers on the plant can slow new color-up.