Description
Sweet Red Cherry peppers earn their name from the small, cherry-shaped fruit. These tiny peppers offer full-bodied, sweet flavor. Plants bear profusely, yielding green, medium-thick fruits that ripen to red. Cooks consider the small, fleshy peppers to be extremely good for pickling, preserving, and eating out of hand. Large red cherry peppers can first be harvested approximately 80 days after transplanting, and will gradually transition from green to bright red at full maturity (around 100 days). The small peppers have a diameter of approximately 1 _ inche, and are among the mildest chili peppers, typically showing a Scoville heat rating of less than 500 units. Red Cherry peppers are commonly used as the filling inside commercially available green olives. The plants themselves usually do not grow higher than 24″ and are well-suited for container growing.
Disease resistant:
less than 500 Scovilles
