Cherry Bomb

Pepper

65d to harvest

Sweetly aromatic and vividly bright, Cherry Bomb peppers ripen to a glossy, cherry-red that feels almost jewel-like in the garden. The fruits are compact and thick-walled with a crisp, juicy bite and a pleasantly lively heat that builds gently rather than overwhelming. Ideal for roasting, fresh snacking, and quick pickling, they also shine in vibrant sauces where their color and character bring instant appeal.

Crop Dates

Milestone	Date
Start Indoors	Mar 2nd
Last Frost	Apr 20th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Aug 19th
Harvest Ends	Oct 20th

Crop Details

Trait	Value
Days to Maturity	65
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Cage
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Recommended Companions

Dark Opal Basil

Taishan Yellow Marigold

Frequently Asked Questions

What’s the most common disease/pest problem for Capsicum annuum (Cherry Bomb peppers), and what should I do if I see it?

A frequent issue is blossom-end rot, which shows up as dark, sunken spots on the pepper tip and is caused by inconsistent calcium uptake from irregular watering. Keep soil moisture steady by watering deeply when the top 1–2 in (2–5 cm) dries, and avoid letting pots or beds swing between dry and soggy. If the first fruits show rot, remove affected peppers and focus on even moisture; foliar calcium is only a short-term aid if watering doesn’t stabilize.

How do I tell when Cherry Bomb peppers are ready to harvest?

Harvest at about 65 days from transplant (often sooner depending on conditions), when the peppers have reached their full size and firm feel. Cherry Bombs start green and typically turn red as they mature; for the best sweetness, harvest when they’re fully colored (usually red) and glossy. Use scissors or a sharp knife to cut the stem with the fruit still attached to avoid tearing the plant.