Knowing the right moment to pick cherry peppers can make all the difference in your garden’s success. Harvesting at the perfect time ensures you get the best flavor, texture, and heat from your crop, whether you’re growing sweet or hot varieties.
If you pick them too early, they might lack complexity. Wait too long, and they can become overly soft or seedy. This guide will walk you through the clear signs of ripeness so you can harvest with confidence.
When To Pick Cherry Peppers
The perfect harvest time depends on the specific type of cherry pepper you’re growing and your intended use. However, all varieties share common indicators that signal they are ready for picking.
For Sweet Cherry Peppers (like ‘Sweet Cherry’ or ‘Pimento’):
These are typically ready when they have turned a deep, glossy red. Their full sweetness develops at this final color stage. You can also pick them when they are mature green, which is a solid, dark green, if you prefer a slightly more vegetal flavor.
For Hot Cherry Peppers (like ‘Hot Cherry Bomb’ or ‘Rocoto’):
These follow a similar color journey. They start green, then often turn to orange, and finally to red. The heat intensifies as they ripen. A fully red hot cherry pepper will be at its maximum spiciness.
The 5 Key Signs of Ripeness
Look for these visual and tactile clues before you make your cut.
1. Color Change: This is the most obvious sign. The pepper has reached its final, vibrant color. This is usually red, but some varieties may be orange, yellow, or even purple at maturity. The color should be even and rich.
2. Firmness: A ripe cherry pepper should feel firm and crisp when you give it a gentle squeeze. It should not feel soft, mushy, or have wrinkled skin. If it yields easily to pressure, it’s likely overripe.
3. Size and Shape: The pepper will have reached its full, round size as described for its variety (usually 1-2 inches in diameter). It will look plump and well-formed.
4. Glossy Skin: The skin should appear shiny and taut. A dull or wrinkling skin often indicates the pepper is past its prime or dehydrated.
5. Easy Separation: A truly ripe pepper will detach from the stem with a clean, easy snap or with gentle pressure from your fingers. If you have to tug hard, it may need a few more days.
The Step-by-Step Harvesting Process
Once you’ve identified ripe peppers, follow this simple method to harvest them without damaging the plant.
You will need a pair of clean, sharp garden scissors or pruning shears. Gloves are a good idea if you are handling hot varieties.
- Inspect Your Plant: Gently move the foliage aside to look for peppers hiding underneath. Check each pepper against the ripeness signs listed above.
- Cut, Don’t Pull: Always use your shears to snip the pepper’s stem about half an inch to an inch above the fruit itself. Pulling or twisting can break entire branches off the plant.
- Leave a Short Stem: Leaving a bit of stem attached to the pepper helps prevent the fruit from rotting quickly at the top. It also makes them easier to handle and store.
- Handle With Care: Place your harvested peppers gently into a basket or bowl. Avoid piling them too high, as their weight can bruise the ones at the bottom.
The best time of day to harvest is in the morning after the dew has dried. The peppers will be crisp and full of moisture at this time. Avoid harvesting in the heat of the afternoon when plants are stressed.
What to Do With Green Peppers?
It’s perfectly fine to pick some peppers while they are still green. This is common practice if a frost is threatening or if you want to encourage the plant to produce more fruit.
Mature green peppers have reached their full size but haven’t changed color yet. They are still edible and will have a brighter, grassier flavor. Picking some green can also help direct the plant’s energy to remaining fruits, potentially helping them ripen faster.
Storing Your Fresh Cherry Pepper Harvest
Proper storage extends the enjoyment of your harvest.
* For Short-Term Use (1-2 weeks): Store unwashed peppers in a perforated plastic bag in your refrigerator’s crisper drawer. Do not wash them until you are ready to use them, as moisture speeds up decay.
* For Long-Term Preservation: You have several excellent options:
* Freezing: Wash, dry, and remove stems. You can freeze them whole on a tray before transferring to a freezer bag. They will be soft when thawed but are great for cooking.
* Pickling: This is a classic method for cherry peppers. A simple vinegar brine preserves them beautifully for months.
* Drying: String them up or use a food dehydrator to create your own dried peppers. These can be used whole in stews or ground into pepper flakes.
Common Problems and Troubleshooting
Sometimes, peppers don’t ripen as expected. Here’s what might be happening.
Peppers Staying Green Too Long:
This is often due to temperature. Peppers ripen fastest when daytime temperatures are between 65-80°F (18-27°C). Cooler nights can significantly slow the process. Be patient. If fall is coming, you can pick the largest ones and let them ripen indoors.
Sunscald:
If a pepper develops a large, pale, soft spot on the side facing the sun, it has sunscald. This happens when the fruit is overexposed to direct, intense sunlight, often after losing leaf cover. The damaged area is vulnerable to rot. Harvest any affected peppers immediately and use the good parts. Providing some afternoon shade can prevent this.
Blossom End Rot:
You might see a dark, leathery spot at the bottom of the pepper. This is caused by a calcium deficiency in the fruit, often due to irregular watering. Maintain consistent soil moisture to help prevent it in future fruits.
Encouraging More Pepper Production
Regular harvesting is the single best way to get your plant to produce more peppers. When you pick ripe fruit, the plant receives a signal to set new flowers and fruit. If you leave peppers on the plant too long, especially until they start to dry, production can slow down or stop.
Keep the plant healthy with consistent watering and a light feeding of a balanced fertilizer mid-season to support this continued production. Make sure your plants are getting enough sunlight too, at least 6-8 hours of direct sun daily.
FAQ: Your Cherry Pepper Harvest Questions
Q: Can I pick peppers when they are partially colored?
A: Yes, absolutely. Peppers are edible at any stage after they reach full size. A pepper that is just starting to turn from green to orange or red will continue to ripen off the vine, though its sugar content will not increase as much as if it ripened on the plant.
Q: How do I get my green peppers to turn red after picking?
A: Place them in a warm, well-lit area (like a sunny windowsill). Putting them in a paper bag with a ripe banana or apple can help, as these fruits release ethylene gas, a natural ripening agent. Check them daily.
Q: What if my hot cherry peppers are not very hot?
A: Pepper heat is influenced by genetics, but also by stress. Plants that experience mild stress from slightly less water or hotter temperatures often produce hotter peppers. Too much comfort can lead to milder fruit.
Q: How often should I check my plants for ripe peppers?
A: During the peak of the season, check your plants every two to three days. Peppers can ripen surprisingly fast, especially in warm weather, and you don’t want to miss the perfect window.
Q: Are wrinkled cherry peppers still good?
A: Slightly wrinkled peppers are often still fine to eat, especially if they were left on the plant longer for extra heat or sweetness. However, if the wrinkles are deep and the pepper feels soft, it is likely past its best for fresh eating but may still be okay for cooking or drying.
Knowing exactly when to pick cherry peppers is a skill that comes with observation. By paying attention to color, feel, and the simple signs we’ve covered, you’ll be able to enjoy your homegrown peppers at their absolute peak. The effort is well worth it for the incredible flavor that comes from a perfectly timed harvest.