Organic Habanda Sweet Snacking Pepper
75 days to green fruit harvest | 100 days to orange fruit harvest | Capsicum chinense
Habanada is our favorite pepper, without question. We’ve tasted nothing else like it: She’s tropical, luscious divinity.
My first bite I’ll never forget: I couldn’t help but bite gingerly, expecting the fire of Habanero. But then the revelation of impossibly floral, tropical sweetness, without even a hint of heat.
Michael Mazourek, who’d been selecting this variety for over a decade, laughed and encouraged us to eat the whole thing, seeds and all. Indeed, that is the way. Savoring that first Habanada pepper was one of my favorite experiences of exploding expectation and imagination, especially in food.
Once they begin to produce, Habanada is immensely abundant; expect to harvest at least a pint a week. The flavor and sweetness of Habanada develops as they ripen from lime green to fluorescent orange. We love to pick them fully orange and enjoy them whole, seeds and all. Just before the first frost we’ll harvest all the remaining green fruits and sear them with salt and pepper for our final toast to fresh Habanada and look forward to the next season.
The plants themselves are vigorous and are remarkably productive in average garden soil. With too much compost Habanada becomes tall and lush without putting much energy into fruit production, so be sure to not over-fertilize. Before you grow your own, know this: Habanada is difficult to germinate, preferring your heat mat (we share ones we love here) nice and toasty, ideally 85 F. But don’t be daunted. Their unmistakable, unforgettable flavor is so extraordinarily worth it.
Sow Seeds & Sing Songs,
& the whole Fruition Crew