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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.


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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: 3.5 of 5 Total Reviews: 17 Write a review »

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Not adapted to the Northwest January 27, 2018
Reviewer: Markael Luterra from Corvallis, OR United States  
This was admittedly a late, less-than-ideal year for all peppers, but the Habanadas ripened later than our other heatless habaneros and had less flavor.  We picked our first ones in mid October, and the rest ripened indoors when picked just before our first frost on Halloween.

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Habanada January 19, 2018
Reviewer: Glenn Gallet from Oswego, IL United States  
This was my first experience with Capsicum Chinese seeds. I did not realize they need a loooong time to germinate. I got them late in the season but still managed to pick several ripe peppers and was pleasantly surprised!

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December 12, 2017
Reviewer: Elizabeth Castner from Dundee, NY United States  


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Delicious & prolific December 4, 2017
Reviewer: K. A. from Bloomington, IN United States  
Plant was easy to grow & we loved the flavor. Had plenty to eat and freeze from 2 plants.

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A very different pepper November 28, 2017
Reviewer: Anonymous Person from Geneseo, NY United States  
These pepper seeds took a bit of extra fussing because of the earlier start at warmer temps, but they came right up and grew to adulthood just fine. Ended up with loads of peppers, even though it was a cool summer. These don't taste like any pepper I've ever had. We liked them roasted in particular.

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