The sugar rush peach chili pepper is exactly what it sounds like. It is a hybrid chili that tastes incredibly sweet and fruity notes, with a hint of peach, apricot, and citrus. It can be referred to as Aji peppers, and colors range from yellow at early stages to deep peach. They grow to about finger.
Kingdom: Plantae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. Baccatum
Binomial name: Capsicum Baccatum
Sugar Rush Peach Pepper Buying Guide
When buying chiles you should always loom for well-shaped and firm peppers. They should be glossy, taut with no sunken areas or wrinkles. Fresh green stems are always good.
Sugar Rush Peach Pepper Production & Farming in Texas
This chile plant can grow to up to 5′ tall and requires trellising or stalking once it becomes to tall to support itself. The peppers grow 3-4″ long. They are incredibly easy to grow and mature very quickly. When plating you should have adequately moist soil and should sow them ½” deep, 18-24″ apart. They should germinate 14-21 days later. Their full germination cycle will take 80-100 days. They do well in a warm climate and in direct sunlight. Lots of fertilizer is key. If you sow inside, plant about 10 weeks before final frost and transplant when they are 4-6 inches tall. Some funny looking twisted breeds have been bred for consumption but they are unstable.
Pesticides:
These chilies are not grown commercially, therefore, worries of pesticides are slim.
Geography:
Although native to Peru, the peppers have their origins in Whales, UK.
Packaging:
As they are not grown commercially you will probably never find them at any supermarkets. You could possibly find them loose at farmers’ markets.
Enjoying Sugar Rush Peach Peppers
Storage:
Take a sterilized needle and some strong thread or fishing twine and make a chile necklace you can hang in a dark, dry, ventilated place away from direct sunlight. After about a week the chilies will start to dry. If stored correctly they can last up to a year. Pickling works too.
Cooking:
Because of their natural sweetness and nuttiness, they are great raw just as much cooked. Great for salsas, sauces, jams, and preserves because of the tanginess
Nutrition:
Like most chiles, these are a great source of vitamin A and C. Capsaicin, a neuropeptide releasing agent that creates the hotness of peppers, has anti-inflammatory properties. It can also be used for pain relief and people suffering from joint pain.
