Peppadew growers

[FILMNET]

Here is mine i picked them early.

[hardwaterbob]

I have several plants with lots of green peppers. If I keep them in a cool dark place will they ripen.

I have used the peppers after de seeding in chilie, and I think that they would be good on homemade pizza, or a garlic / pepper bread, and mixed in with raw hamburger before cooking.

HWB

[Farmette]

I cut a Uyubaba pepper plant several weeks ago and stuck it in a water filled vase. It is in my bathroom and the peppers are turning red. Strange.

[clkeiper]

are these sweet, mild or hot? do they taste , like peppers or what? spicy and sweet isn't necessarily hot, but can you describe it. Do you eat them raw or do they taste better cooked? Does any one have any to share for a SASE? I would like to try them if they grow here.

[Worth1]

Originally Posted by clkeiper

are these sweet, mild or hot? do they taste , like peppers or what? spicy and sweet isn't necessarily hot, but can you describe it. Do you eat them raw or do they taste better cooked? Does any one have any to share for a SASE? I would like to try them if they grow here.

They are mild not even close to hot if they are like the ones you get in the jar at the store.

Without looking through the thread I would like to know if anyone has perfected the recipe they use in the store?

Worth

[frdlturner]

been doing reasearch on the pepperdew..
heres excerpt on it...

The trademarked name of a capsicum-family pepper that's purported to be the first new fruit introduced to the world market since the kiwi's debut some thirty years ago. Though thought to be a native of Central America, this pepper was discovered by Johan Steenkamp in 1994, growing wild in South Africa. He experimented with them, trademarked the name and patented a secret preparation technique.

now notice the underlined section... the name pepperdew is trademarded and how it is prepaired is patented... which means you can not use the name or process used to can them without permission... Notice that the actual plant is not patented...

now to patent a plant you need to show you developed it by breeding it... note not by finding a plant that is was hybred by nature...
and a plant patent expires 20 years after it has been patented and goes into public domain which means anyone can propagate it...
so even if the pepperdew plant was patented in 1994 when they tradmaarked the patent would run out in 2014...

also any that was grow from seed and had variations to orginal plant would not be covered in the patent...

So you can grow the pepper from seed do what you want with it as long as you do not call it pepperdew...

ok I found the PVP on this and of course it was here... I have read it it seems to take a long time to detemine if this was a hybred or actuly developed by the grower that said it is for the varity as "juanita"
so any varity of this pepper that is not named "juanita" would not be covered by the PVP since it was filed under the named varity of "juanita" when you read the form there is a place that states that the name "jaunita" could be changed before the final decree... therefore and varity of this pepper that is not "jaunita" would not be covered by this PVP...

[O.P. Mater]

Originally Posted by clkeiper

are these sweet, mild or hot? do they taste , like peppers or what? spicy and sweet isn't necessarily hot, but can you describe it. Do you eat them raw or do they taste better cooked? Does any one have any to share for a SASE? I would like to try them if they grow here.

Hi Carolyn,
The 'dews that I grew this year were very mild, but the seeds were hot. I thought that they had a delicious flavor and would describe it as fruity with a little heat. I have only eaten them right off the plants, but thought they were delicious. Will send PM to see if you want some of the seeds I saved this year.
Sandy

[FILMNET]

I have growing for 2 years now, This year i got a jar from the store as i eat them from the store i put mine in the jar. Now i cook them for 5 min only without seeds, i cut this open mine are bigger them the Jar i buy. I put vinegar, some sugar, water, and a hot pepper in a jar. This are great.

[frdlturner]

think pepperdew got me lol
found these recipes on another forum

I have a contact with friends in S. Africa and she has sent seeds ( says birds carry the seeds to their property from the guarded fields). She also say she does not believe there is anything special about the pepper--just a thick walled cherry pepper-- and provided a recipe to make your own. I have never tasted these peppers so I don't know how accurate it is but thought I would throw it out there if someone wants to try it.
Peppadew Pickled Peppers

Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds. Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.

In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top.

Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.

Syrup ingredients:

1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid)

1-1/4 cup sugar

1 cup water

a few pieces sliced fresh ginger

some fresh garlic cloves

2 tablespoons crushed peppercorns (the mixed peppercorns are nice)

some bay or lemon leaves

a little sea salt

Additional ingredients: 2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish

Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.

In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup. You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top.

Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.

[Father'sDaughter]

Originally Posted by frdlturner

think pepperdew got me lol
found these recipes on another forum

I have a contact with friends in S. Africa and she has sent seeds ( says birds carry the seeds to their property from the guarded fields). She also say she does not believe there is anything special about the pepper--just a thick walled cherry pepper-- and provided a recipe to make your own. I have never tasted these peppers so I don't know how accurate it is but thought I would throw it out there if someone wants to try it.
Peppadew Pickled Peppers...

This is the recipe I have found posted on forums, blogs and recipe sites all over the Internet, but I haven't found anyplace where the poster has actually tried it and provided feedback. I found another recipe somewhere (can't remember where) that was much simpler but required cane vinegar. I don't know how easy it is to find cane vinegar, but if I can come up with some by the time I have ripe Peppadews next year, it's the recipe I'm going to try (if I can find it again!).

[FILMNET]

I will try to use them now as regular peppers, i love red peppers, i have 4 jars now , 2 from stores, 1 with 1/2 peppers and 1/2 of mine. And 1 big jar with only mine and some hot pepper. There is nice on the website .I have the on my facebook also
http://skinnychef.com/blog/pick-a-peppadew

http://www.wegmans.com/webapp/wcs/st...oductId=393745

[Farmette]

Originally Posted by Father'sDaughter

This is the recipe I have found posted on forums, blogs and recipe sites all over the Internet, but I haven't found anyplace where the poster has actually tried it and provided feedback. I found another recipe somewhere (can't remember where) that was much simpler but required cane vinegar. I don't know how easy it is to find cane vinegar, but if I can come up with some by the time I have ripe Peppadews next year, it's the recipe I'm going to try (if I can find it again!).

The recipe you both have posted is the same that has been posted here on T'ville, most recently last year. I think it was posted here even earlier than that, cause I used it 2 yrs ago.
So, I have used it twice, but without the ginger, only because I didn't have any around here at the time. I think its a good recipe. This time I used white wine vinegar. The brine is nice and clear. And adding the bay leaf and green chili pepper (I used Uyababas this time and Cayennes previously) makes for a colorful jar. Taste is excellent...these rank among my son's favorites.

[SEAMSFASTER]

Is it even safe for a grower to admit to growing these? What's the latest, TomatoAddict?

[Redbaron]

Originally Posted by SEAMSFASTER

Is it even safe for a grower to admit to growing these? What's the latest, TomatoAddict?

It is my understanding that it is only the name you can't use.

[Worth1]

Originally Posted by SEAMSFASTER

Is it even safe for a grower to admit to growing these? What's the latest, TomatoAddict?

What are they going to do?
Come up here with Machetes and chop the plants down.
You can call them the Pepperdew as the trademarked ones are Peppadew.

Worth