Hot Banana

Pepper

75d to harvest

Warm, banana-sweet aroma meets a gentle, lingering heat in Hot Banana wax peppers—sunlit, glossy pods that feel crisp and substantial in the hand. At maturity they develop a bright yellow-to-amber glow with a smooth, waxy skin and a pleasantly snappy bite. Grow for standout fresh snacking, vibrant roasting on the tray, and bold flavor in salsas and quick pickles where their sunny color shines through.

Crop Dates

Milestone	Date
Start Indoors	Feb 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 13th
Harvest Begins	Jul 27th
Harvest Ends	Nov 5th

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

Recommended Companions

Cinnamon Basil Basil

Moonsong Deep Orange Marigold

Frequently Asked Questions

What pest or disease is most likely on Capsicum annuum (hot wax type), and what should I do first?

Watch for aphids and thrips, which can quickly distort new growth and spread viruses in Capsicum annuum. At the first signs of curled leaves or stippling, blast plants with a strong water spray, then apply insecticidal soap (especially on the undersides) and repeat every 5–7 days for 2–3 cycles. If you see gray moldy lesions or sudden wilting with damp stems, remove affected leaves/plants and avoid watering the foliage to keep the canopy dry.

How can I tell when Hot Banana peppers (Capsicum annuum) are ready to harvest?

Harvest when the fruits reach full size and have turned their mature color—typically yellow to orange depending on your conditions—while still firm and glossy. You can also taste one: mature Capsicum annuum should taste fully developed (less green/vegetative), and the pepper should snap off easily rather than bending. Start picking around day ~75, checking every 1–3 days once they begin coloring.