Banana Pepper

Blossom-end rot shows up as dark, sunken patches at the bottom of the banana pepper fruit and is usually caused by inconsistent soil moisture and calcium uptake. Water deeply and evenly so the soil doesn’t swing between wet and dry, and mix in compost before planting; if rot keeps recurring, side-dress with a calcium source (not extra nitrogen) and keep mulch 1–2 inches away from stems to stabilize moisture. For bacterial/early fungal fruit spotting (small dark spots that spread), remove badly affected fruits, avoid getting leaves wet, and improve airflow by spacing plants properly.

Banana peppers are ready when they reach full size and turn from green to their final color (often yellow to orange/cream, depending on the variety), while still feeling firm. You can harvest earlier for milder, bright-green peppers, but for the typical “banana” flavor and heat level, wait until the color is developed and the fruit has a smooth, taut skin. Cut peppers with scissors or a knife to avoid tearing the plant, and harvest regularly to encourage more fruit.