Peppadew (Juanita)

Pepper

90d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 9th
Last Frost	Apr 20th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Sep 13th
Harvest Ends	Oct 20th

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

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.