Yummy Snacking

  • Sun: Full sun
  • Harvest Size: 2.5 inches long, 1.5 inches wide
  • Days to Harvest: 73
  • Plant size: 18 to 36 inches tall and wide

When fully ripe, this little pepper is garden candy. Aptly named, Yummy sweet pepper fruits are the perfect size for eating out of hand, and a nearly seedless interior makes fresh-picked munching a pleasure. These peppers also prove a dream in the kitchen, offering easy prep with a nearly rib- and seed-free interior. The few seeds are concentrated up near the stem end so you can simply cut away.

Plants bear two-bites-sized, triangular shaped fruits packed with super sweet flavor and crisp crunch. If left on the plant, peppers ripen from glossy green to yellow to apricot-orange or red. They are sweetest when orange or red.

Gardeners who grow Yummy once ultimately grow it year after year. In our test garden, plants yield 3 to 6 pounds of peppers each, or when counted, easily 150 or more per plant over our long growing season. This is the same type pepper that you see sold in little clear boxes in the grocery that often run 15 to 25 cents per pepper!

Plant in spring to early summer starting anytime about two weeks after the last spring frost. If planting a little early, protect plants from possible frost and keep them a little warmer under a frost blanket, or row cover.

Plant spacing: 18-24 inches apart. One plant per 15-inch container. Plants per person: 3 for fresh use; 5 to 7 for freezing or canning.

Secrets to Success »

Water regularly. These peppers need steady watering to develop to full size. To keep the soil moist, mix compost into planting holes, and mulch around the plants after the soil warms. Fertilize when planting and during the growing season with Bonnie Herb & Vegetable Plant Food. Yummy plants are sturdy and need only a little staking on the longest branches. They can get tall, so a medium-sized tomato cage is ideal.

Harvest and Use »

Snip stems of individual peppers using a sharp knife or clippers, leaving a small portion of stem attached. Rinse and dry peppers; store in the refrigerator. The more peppers you pick, the more you’ll get. Pick at any stage—from green to orange-red.

Peppers are packed with vitamins A and C—twice the vitamin C of an orange. Slice Yummy for fresh eating—these peppers are one of the sweetest. The blocky peppers offer an ideal size for stuffing with a cold meat, bean, or rice salad. Sweet fruits add crunch to salsa and salads and brighten fresh vegetable trays. Chop peppers into soups, omelets, and chili for that sweet pepper tang.

For long-term storage, can or pickle peppers. You can also freeze peppers to savor the sweet flavor all year long. Blanching before freezing helps preserve pepper color and is best for long-term storage (longer than 1 month).

Try These Garden Companions »

  • A rainbow of bell peppers—Fajita Bell or any green bell, Orange Bell (tangerine-orange), Red Bell (red).
  • Cilantro, tomatoes, and onions—all the ingredients you need for creating garden fresh salsa or whipping up herb-infused stuffed peppers.
  • Sweet onion, Thai basil, tomatillo, squash, and cherry tomatoes to put stir-fry on the family menu.
  • Low growing flowers such as petunias and marigolds—colorful-fruited peppers look great tucked into flower beds.

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