August 6, 2016 | #1 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Dark spots on Carolina Reaper Fruit
Good morning from Maine!
I started noticing these dark streaks on some of my Carolina Reaper fruits a couple of days ago (pic). I'm currently growing 2 pepper plants per 5 gallon container. I usually water once a day, because the soil has been drying out quickly in the hot weather. I've been fertilizing about once every 2 weeks with a mixture of fish fertilizer and worm castings (I haven't really been measuring the amounts of fertilizer I'm mixing in with water. Just eyeballing it really). Any help identifying what this may be would be appreciated! Thanks. |
August 6, 2016 | #2 |
Tomatovillian™
Join Date: May 2012
Location: massachusetts
Posts: 1,710
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Capsaicin burns, must be the hottest pepper ever.
Just kidding, I have no idea. |
August 6, 2016 | #3 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Haha - I actually took that seriously for a second!
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August 6, 2016 | #4 |
Tomatovillian™
Join Date: May 2013
Location: glendora ca
Posts: 2,560
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Thats normal and occurs in many different peppers. Its just in the begining stages of ripening. You should be burning your face (and guts) off before you know it.
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“Enter by the narrow gate; for wide is the gate and broad is the way that leads to destruction, and there are many who go in by it. Because narrow is the gate and difficult is the way which leads to life, and there are few who find it." |
August 6, 2016 | #5 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Good to know, and thanks for the explanation!
I started these back in February under lights indoors. Not sure what use I'll have for them, but I wanted to grow something in the middle of winter.. These apparently take long to mature so I figured I'd give it a shot. Other peppers I'm growing are White Ghost, Black Pearl, and Chocolate Habanero. Not sure why I did this. |
August 6, 2016 | #6 |
Tomatovillian™
Join Date: May 2013
Location: glendora ca
Posts: 2,560
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If you like hot but not death hot the Chocolate Habanero that you are growing is a real winner for me. The flavor is really good and it has to be one of my favorite peppers.
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“Enter by the narrow gate; for wide is the gate and broad is the way that leads to destruction, and there are many who go in by it. Because narrow is the gate and difficult is the way which leads to life, and there are few who find it." |
August 6, 2016 | #7 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Thanks for the suggestion! I figured that might be the only one that I could use consistently in cooking.
I may try overwintering one or two plants. |
August 6, 2016 | #8 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
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August 6, 2016 | #9 |
Tomatovillian™
Join Date: May 2013
Location: glendora ca
Posts: 2,560
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Right on brother. More like Choro salsa
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“Enter by the narrow gate; for wide is the gate and broad is the way that leads to destruction, and there are many who go in by it. Because narrow is the gate and difficult is the way which leads to life, and there are few who find it." |
August 7, 2016 | #10 | |
Tomatovillian™
Join Date: Jun 2016
Location: Southern Ontario, Canada Zone 6b
Posts: 232
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Quote:
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August 7, 2016 | #11 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Awesome! Hoping to pick some soon then!
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August 7, 2016 | #12 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I think some folks are missing the advantage of these super hot peppers.
There are many ways you can utilize them and not burn your lips off. I do know the easiest way to keep them for long term is to ferment them. The jar can sit on the counter for a very long time and you just use what you need to make other things as hot as you want. Worth |
August 7, 2016 | #13 | |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Quote:
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August 7, 2016 | #14 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Right here is what is as far as I am concerned becoming the the definitive place for fermenting. You go there an I or someone else will be more that ready and willing to help you all you want. Worth http://www.tomatoville.com/showthread.php?t=38997 |
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August 7, 2016 | #15 |
Tomatovillian™
Join Date: Apr 2012
Location: Maine
Posts: 16
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Thanks! I'll check that out.
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