Peppadew

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

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A slow-sunshine heat with a bright, tangy pop—Peppadew peppers ripen to a glossy, warm scarlet that catches the light like lacquer.

Their specialty shape is delightfully rounded and gently tapered, with a pleasantly crisp skin and a juicy, peppery bite that builds from first flare to a lingering warmth. Grow Peppadew for bold, colorful peppers that shine in roasted preparations, vibrant sauces, and pickled favorites—ideal for gardeners who want their harvest to look as striking as it tastes.

Light: Full SunMaturity: 75 DaysHabit: Bush

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Peppadew 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 3rd – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 10th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 20th – 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	75
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

Peppadew’s Capsicum baccatum flavor is all bright tang and peppery snap, with heat that blooms rather than punches instantly. They hold their personality in roasting and pickling—crisp skin, juicy bite, and a lingering warmth that stays friendly instead of burning out.

Best Uses

roast or blister for lacquered skins and a jammy, juicy interior
quick-pickling in vinegar-and-salt brine for crisp heat that pops on the palate
blend into vibrant sauces or salsas for tangy heat and peppery character
stuff with herby cheese or cream fillings, then bake just until skins blister

Flavor Profile

bright, tangy bite with slow-building heat crisp, glossy skin that stays pleasantly firm under heat juicy peppery flavor with a sweet-leaning warmth lingering warm heat with a clean, snappy finish

Kitchen Pairings

cream cheese feta garlic honey vinegar chicken

Frequently Asked Questions

What’s the most common disease pest/problem for Capsicum baccatum (Peppadew) in home gardens, and how do I fix it?

Look out for blossom-end rot (a calcium-related disorder) and gray/leaf mold when foliage stays wet—both are common on capsicums in humid conditions. Water consistently to prevent swings, keep mulch off the plant stems, and avoid wetting leaves; if fruits develop dark, sunken bottoms, ensure steady moisture and consider a soil-applied calcium source rather than foliar “quick fixes.”

How often should I water Peppadew (Capsicum baccatum) during the main growing phase?

During flowering and fruiting (roughly after seedlings establish), keep soil evenly moist but not soggy: water when the top 1–2 inches of soil dry out. In full sun, this often means deep watering every 2–3 days, but containers may need daily checks to prevent drying—especially during heat spikes.

How can I tell when Peppadew (Capsicum baccatum) is ready to harvest?

Harvest when fruits fully color up (Peppadew typically deep red) and reach their final size, usually around 75 days from transplanting. If you can easily twist or snip a fruit off the plant without pulling, and the skin is glossy and firm, it’s ready; green or underripe fruits will be smaller and less developed.