I don’t know the rootstock variety’s name; I got the seeds from my BIL’s neighbour, he calls it “ball pepper” (it is not Catalan ñora) or “tree pepper”. The fruits are round, 3~5cm large, red, medium heat.
The grafts will be:
- Dedo-de-moça - C. baccatum, medium heat, finger-shaped, ~8cm large. Kind of a default pepper where I live, but it has a nasty tendency to die in winter (like mine did).
- Yellow bell pepper. Market stuff.
- Chocolate-coloured habanero. Hot as hell, but the strain I got is bloody delicious.
- Biquinho - C. chinense, no heat, drop-shaped, ~1cm tiny. Extremely fruity.
The first three are part of a breeding project of mine. I want to create two new varieties:
- a yellow jalapeño-like: large, low heat, thinner than a bell pepper. Mostly for stuffing and pizze. It’s a rather simple dedo-de-moça x yellow bell pepper hybrid; I actually got the seeds for the F1 already, I’m just waiting the weather to get a bit more stable to plant them.
- a large and extremely hot pepper for sauces. Preferably finger-shaped and brown (for aesthetics). It’ll be probably a hybrid of the hybrid above, plus habanero.
I’m also considering to add the rootstock to the breeding, since it’s a hardy plant with high yield and it survived winter just fine.
GreenShimada@lemmy.world 2 days ago
Very awesome stuff! And hey, as long as you have good root stock, that’s half the challenge right there. Especially if it’s surviving the winter, that’s likely enough to carry the C. baccatum I would expect.
Nice that you have the chocolate habanero with good flavor. I’ve always been partial to the orange stage of a scotch bonnet or habanero, but I can see a good deep brown pepper going just the right way. I’m jealous of the opportunity you have with spring upon you!
Good luck to you!