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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: Average Rating: 4 of 5 4 of 5 Total Reviews: 33 Write a review »

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4 of 5 November 20, 2019
Reviewer: Martha DeLarm from RIPARIUS, NY United States  
I wasn't taken by their weird flavor - but they were prolific.

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3 of 5 November 15, 2019
Reviewer: John Neuhauser from South Burlington, VT United States  


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4 of 5 Decent, but didn't sell well November 4, 2019
Reviewer: Melissa Driscoll from Kenyon, MN United States  
I like the pepper but had a hard time getting my wholesaler to buy it, even though they requested it.

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4 of 5 Delicious and Versatile Sweet pepper! October 29, 2019
Reviewer: Bjorn Bergman from Viroqua, WI United States  
Habanada peppers are so delicious and fun! The peppers look terrifying (like a habanero) but are sweet and fruity when perfectly ripe. I ate most of mine fresh in meals. I have also used them in fermented hot sauce to add fruitiness without the heat. They worked great.

The only downside is that you need a long growing season to get all the peppers to ripeness. I am in growing zone 4B and I would say 1/3 of the peppers weren't ripe yet when I got my first frost around October 8.

But don't let that stop you. They are worth growing just for the taste and versatility.

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5 of 5 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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