Grafted
Ají cachucha
Also called ají dulce
The Cuban cooking pepper. Fruity and aromatic, with little or no heat. It is for sofrito, beans, and sauces, not for a hot salsa.
This variety
The fruit
The Cuban cooking pepper. Fruity and aromatic, with little or no heat. It is for sofrito, beans, and sauces, not for a hot salsa.
Taste, season, cold, and how to plant this one.
- Taste
- The Cuban cooking pepper. Fruity and aromatic, with little or no heat. It is for sofrito, beans, and sauces, not for a hot salsa.
- Ripens
- Pick them bright red. In Naples an ají can crop for months in the warm season and live as a short-lived perennial if winter is kind.
- Zones
- Zones 10 to 11 as a perennial. Elsewhere it is a summer annual.
- Hardiness
- A frost ends it. This is a 7-gallon plant for pickup or delivery, not a shipped tree.
- Size
- A bushy plant in a 7-gallon pot, already past the seedling stage. Not a tree.
- Tips
- Full sun, a stake if it loads up, and do not let the pot go bone-dry or it drops flowers. It is priced with the 7-gallon trees because that is the pot it is in.
- Pollination
- Self-fruitful. Bees and a breeze are enough.