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Organic Habanada Sweet Snacking Pepper
Organic Habanada Sweet Snacking Pepper
Organic Habanada Sweet Snacking Pepper


 
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Taste what all the excitement is about! Habanada is the heatless habanero with irresistably tropical and floral sweetness much lauded by Chef Dan Barber of Blue Hill. Bred by our friend and mentor Dr. Michael Mazourek of Cornell University, Habanada is as versatile as it is flavorful.


pepper, habanada:


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Organic Habanda Sweet Snacking Pepper Taste what all the excitement is about! Habanada is the heatless habanero with irresistably tropical and floral sweetness much lauded by Chef Dan Barber of Blue Hill. Bred by our friend and mentor Dr. Michael Mazourek of Cornell University, Habanada is as versatile as it is flavorful. Indeed, Habanada stole the show at the 2014 Culinary Breeding Network Variety Showcase where Chef Nora Antene of Le Pigeon introduced Habanada sorbet. Seared, roasted, braised or raw Habanada has transformed our concept of peppers.

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 florescent 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. This is one of many reasons why breeding for organic production is so vital and why a portion of each sale will go directly back to Dr. Mazourek to continue his extraordinary work.

Enjoy the interview from with Dr. Mazourek to hear more of Habanada's incredible story.

75 days to green fruit
100 days to orange fruit

Capsicum chinense


Average Rating: 4 of 5 Total Reviews: 29 Write a review »

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Habanadas, revisited January 5, 2019
Reviewer: Rebekah Rice from New Scotland, NY  
I reviewed these two years ago, when they proved to be the best tasting no-heat Habanero that we trialed at Nine Mile Farm.  Since then, my sales to ONE chef have made Habanada become the largest grossing crop that we grow.  I wanted especially to weigh in now because this year our other peppers did really badly with all the rain.  The Habanadas, which were really late, were unbelievably productive.  Fortunately, the chef I sell to pickles them, and doesn't care about timing much.  I'd say: start in February, put quart pots of plants out in late May, harvest in September and October, and count your blessings!  It's a great variety.

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Delicious and fruity sweet pepper! January 2, 2019
Reviewer: Bjorn Bergman from Viroqua, WI United States  
Super tasty heatless habanero is very fruit and sweet. Upright plants that produced a copious amount of peppers.

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Habanda es my bueno! December 31, 2018
Reviewer: ryan ashley from Frankfrot, KY United States  
If you're reading this - something sparked you're curiosity- buy these. They grow quickly and firm a Hardy bush with tons of lush green turning to orange fruit. All the beautiful flavor and aroma of a habanero but NO heat. It's a trick to your taste buds and brain because you're expecting that burn but nope...pure tropical fruit like pepper flavors and aronas.

Seriously good for vinegar, sauces, pizza, salsa...I eat them right of the plant.

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Were just ripening at first frost December 22, 2018
Reviewer: Allison from Spencer, NY United States  
We are on a high hill and at least a week behind all my gardener friends in town 5 miles away, and I think that week was the dealbreaker for these. They were just starting to ripen when we got hit with our first hard frost. I just don't think our season is long enough for them.

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Love the Habanadas! December 18, 2018
Reviewer: Rachel Fordyce from Brooktondale, NY United States  
These are my favorite pepper to grow! They are a little tricky - take forever to germinate, and then take a long time to get big - but germination rate was excellent, 100%! (all seeds germinated eventually). Can be a little tricky to get all peppers to ripen before the first frost, but the effort is worth it for the excellent flavor!

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