Habanada Pepper

Habanada Pepper Plants in 4-Inch and 6-Inch Pots Available in Jupiter, FL

The Habanada Pepper (Capsicum chinense 'Habanada') is a truly unique variety bred to deliver the complex, fruity flavor of a habanero—without the heat. Created by renowned plant breeder Michael Mazourek, Habanada is perfect for gardeners who love the tropical aroma and sweetness of hot peppers but prefer a milder culinary experience. These golden-orange, lantern-shaped fruits are intensely aromatic, great for roasting, slicing raw, or making flavor-packed sauces that won’t bite back.

Available in 4-inch and 6-inch pots, these Habanada plants are garden-ready and well-suited for South Florida’s warm, productive growing seasons.

Care & Growing Info (Optimized for South Florida):

Sunlight: Full sun—6+ hours of direct light daily encourages flower production and high yields.

Watering: Moderate. Water when the top inch of soil feels dry. Consistent moisture supports healthy fruit set and prevents blossom-end rot.

Soil: Well-drained, fertile soil enriched with compost or aged organic matter. Slightly acidic to neutral pH preferred.

Fertilizer: Feed every 3–4 weeks with a balanced vegetable fertilizer. Boost potassium and phosphorus during fruiting.

Growth Habit: Compact, bushy plant that grows 18–24 inches tall. May need light staking once fruits mature.

Temperature: USDA Zones 9–11. Loves heat and humidity. Can grow nearly year-round in South Florida with some cold protection.

Maintenance: Low. Regular harvesting keeps plants productive. Watch for aphids and whiteflies—manage with neem oil or insecticidal soap.

Harvest & Seasonality:

Planting Time: Best in spring or fall. In South Florida, plant nearly year-round with adequate watering and mulching.

Harvest Time: 70–90 days from transplanting. Produces well into fall with regular picking.

How to Harvest: Pick when fruits turn fully orange and slightly soft. Use scissors or snips to avoid damaging stems.

Seasonal Notes: Flavor deepens when peppers are left to fully ripen. Can be roasted, blended, or eaten raw.

Medicinal & Nutritional Benefits:

Though it lacks heat, the Habanada is still rich in Vitamins C and A, plus antioxidants that support immune health, eye function, and skin vitality. A great pepper for sensitive stomachs or low-heat diets without sacrificing depth of flavor.

Ideal For:

• Home cooks who want flavor without spice

• South Florida gardens with kids or heat-sensitive eaters

• Creative chefs, mixologists, and sauce-makers

• Pollinator-friendly vegetable gardens

• Raised beds and container gardens

Plant Classification:

Scientific Name: Capsicum chinense 'Habanada'
Common Name: Habanada Pepper
Plant Type: Fruiting vegetable (sweet pepper)
Family: Solanaceae (nightshade family)
Class: Dicot – Broadleaf annual
Growth Form: Upright, bushy fruiting plant
Evergreen/Deciduous: Deciduous—dies back seasonally
Perennial or Annual: Tender perennial in South Florida; grown as an annual in most regions

Container Sizes: 4-inch pot or 6-inch pot