Red Cherry Large

Family: Solanaceae Mildly Hot Pepper

Sweetly fragrant and brightly alive on the plant, Red Cherry Large peppers ripen to a glossy, true red that catches the light like lacquer.

Their flavor balances gentle heat with a crisp, juicy bite—ideal for bright, fresh flavor and for roasting until their skins turn silky and smoky. Grow these garden gems for abundant, compact harvests that shine in salsas, sauces, and pickled preserves alike.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Red Cherry Large

Crop Dates : 7a

Milestone	Date
Start Indoors	Mar 2nd
Last Frost	Apr 20th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Aug 29th
Harvest Ends	Oct 20th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
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

These red cherry peppers hit with a sweet, fragrant pepper aroma and a crisp, juicy crunch that holds up under quick chopping and sharp dressings. Roast them until the skins turn silky and smoky and they become a glossy red base—never greasy, just pleasantly mellow with a clean heat.

Best Uses

char-and-blister for salsa and hot-fresh topping
quick pickling for crisp, snap-forward snacks
roast until lacquered and smoky, then puree for a slick red pepper sauce
slice raw into salads where they stay crisp under vinaigrette

Flavor Profile

sweet, peppery fragrance bright acidity with gentle heat crisp, juicy bite roasting-friendly, skin-to-silk texture

Kitchen Pairings

lime garlic cilantro olive oil smoked paprika feta cheese

Frequently Asked Questions

How do I manage early blight or fungal leaf spots on Capsicum annuum (hot red cherry-type peppers)?

Watch for brown to dark spots on older leaves that spread and cause leaf yellowing, especially when nights are cool and foliage stays wet. Water at the soil line and remove heavily spotted leaves to slow spread, then improve airflow with wider spacing or light pruning of lower leaves. If it’s actively spreading, apply a labeled fungicide for peppers as soon as spots appear and repeat according to the label interval.

How often should I water Capsicum annuum during the 75-day growing phase?

During flowering and fruit set, keep the soil consistently evenly moist but not soggy—aim for watering whenever the top 1 inch of soil feels dry. In full sun and warm weather, this is often about 1–2 times per week, but increase frequency if plants wilt between waterings. Avoid frequent small sips, because inconsistent moisture can lead to blossom-end rot and misshapen peppers.

What are the signs that my Capsicum annuum red cherry peppers are ready to harvest?

Harvest when fruits are fully colored to deep red and have reached their expected firmness for the type. You can start picking slightly before full redness if you want a sweeter, less intense flavor, but for “red cherry” quality, let them mature until the skin is uniformly red. Mature plants can be harvested in regular pickings as new fruits ripen over time.