Varieties of large, thick-walled peppers invariably attract the attention of gardeners, because the main thing in pepper is its taste characteristics and juicy, tasty pulp, which is hidden under the skin of the fruit. Nature has provided for the protection of seed material from temperature influences and weather conditions.
Any vegetable grower, no matter how much experience he or she has in growing fruit crops, prefers varieties of large, thick-walled peppers. Its description certainly includes yield and taste. They depend not only on smell and taste, but also on juiciness and meatiness. The culture usually owes precisely these qualities to the thickness of the walls. Among the most popular varieties are invariably large-fruited species with thick and juicy walls around the seed block.
Pepper Tsarina F1: reviews of yield, photos, characteristics and description of the sweet variety
Pepper Tsaritsa F1 belongs to the category of early hybrid varieties and has a high degree of adaptation.
Growing is allowed under shelters and in open areas. Pepper bushes are medium-sized, semi-standard, with average branching and foliage. The height of the stems is 60-75 cm. Plants need shaping. As they grow, the bushes are strengthened at supports, posts, and trellises.
The fruit has a rich sweet taste, the flesh has a dense juicy texture. The main distinctive features of peppers:
- average weight 150-200 g;
- pericarp 8-12 mm;
- the flesh is fleshy, dense;
- length 12-15 cm;
- diameter at the stalk 10-11 cm;
- expanded cube shape;
- The color at full maturity is cherry, initially green.
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Characteristics of the variety
Thick-walled varieties are those whose pericarp thickness starts at 7-8 mm. This is the only category that is highlighted in order to distinguish peppers by characteristic feature. Everything else about them can be completely different, from hybridity or originality, to color. Most peppers with a significant pericarp thickness are hybrids.
The main goal of their selection was to improve certain characteristics, including disease resistance, the ability to produce a good harvest or exhibit excellent taste. It is believed that standard hybrid varieties, especially those grown in a greenhouse, are inferior in taste and aroma to simple peppers grown in natural conditions.
For reference! This is not entirely true, because modern miracle peppers, bred by hybridization, are often not only good and unique in taste, but also contain more vitamins, are juicier and meatier than simple, non-ennobled varieties and, moreover, give much more high yield.
Thick-walled peppers - description
A characteristic feature of thick-walled peppers is that they are practically no different from other varieties of this crop.
They are also early-ripening and mid-ripening, productive and not very productive. Some love warmth and moisture and in temperate climates differentiate into greenhouse varieties; there are also those that can be grown in open ground and in greenhouse conditions. The main difference between varieties is that they belong to hybrids, the seeds of which must be purchased annually, or to original varieties, from which seed material can be collected independently. Fact! Over the past three decades, breeders have developed several hundred different varieties of only fruiting nightshade crops, which are commonly called sweet or bell peppers, although even in Bulgaria they do not have such a name.
Not only hybrids with improved yields or thick walls appeared, but also plants of uncharacteristic colors. Black, purple chocolate and other peppers are often seen.
Experienced vegetable growers recommend that when purchasing seeds, carefully study the characteristics of the variety indicated by the agricultural manufacturer or originator. Typically, the output data indicates in millimeters the wall thickness of the seed material that is proposed for breeding.
In the description of the variety, the emphasis is not on the seeds of the plant, which continue the life of the annual crop, but on the thickness of the walls of the fruit and the yield that can be obtained from the bush. But reviews from those who grow sweet bell peppers invariably include the resulting wall thickness.
The best varieties of large-fruited thick-walled peppers
Hercules
Mid-season, requiring three months from the moment of planting in a permanent place to fruiting. The fruits are large, red, and have a distinct cuboid shape. The size of the pod is 12x11 cm. The weight of the pepper can reach 350 g, the thickness of the pericarp is up to 1 cm. It tastes very sweet, regardless of whether it is picked green at technical ripeness or red, being fully ripe. Very productive.
The advantages include good keeping quality, versatility of use (suitable both fresh and for all types of preservation), resistance to common pepper diseases, good formation of ovaries at low temperatures.
Seeds are sown for seedlings at the end of March, in a permanent place they are planted at the end of May, and the harvest is harvested in August.
White gold
Particularly large-fruited, thick-walled pepper of Siberian selection. The fruits reach a weight of 450 g. The pericarp is up to 1 cm thick. Cuboid fruits of such gigantic sizes grow on a bush only 50 cm high.
To obtain a good harvest, bushes are planted at the rate of 5 plants per m². Feeding this variety with fertilizers is mandatory, since the plant requires a lot of nutrients to form large peppers.
Seeds for seedlings are sown at the end of March. After two months, the seedlings are planted in the ground. The variety is universal; it can be planted both in an open garden bed and in a greenhouse. The harvest begins in July and ends in August.
Siberian format
A new hybrid bred in Siberia. Belongs to the mid-season group. The bush is powerful, semi-standard, 80 cm high.
The fruits are large, cube-shaped, inside the pepper is divided into 3-4 chambers. Ripe red peppers. The usual size of the fruit is 12x10 cm. The thickness of the pericarp is 1 cm.
With a fruit weight of 350-400 g declared by breeders, peppers can grow up to 18x12 cm and weigh half a kilogram. But such large sizes are achievable only in greenhouse conditions. Up to 15 fruits are formed on one bush, with a total weight of 3.5 kg.
The variety is demanding on soil composition and moisture. For high yields, it is necessary to follow the feeding and watering regime. On poorer soil, the variety can produce a good harvest, but the fruits will be small. 6 bushes are planted per square meter.
Of the minuses: seed germination is 70%.
Sun of Italy
A variety with a growing season of 4 months. The bush is not tall, only 50 cm. But the fruit of this variety is very large, with good care it reaches 600 g. The thickness of the pericarp is 7 mm. Grows in greenhouses and outdoors. In open beds, the size of the fruit is slightly smaller: up to 500 g. A variety for universal use. The delicate, aromatic pulp is suitable for salads, canning and cooking. Well suited for commercial cultivation.
Features of agricultural technology
Due to the long growing season, peppers are grown only from seedlings. Towards the end of May, the young bushes are moved to a permanent place in the greenhouse, planting the plants in the holes so that the root collar is level with the surface of the ground.
Peppers are transferred to open beds a little later (usually in early June), using covering material if necessary. Per sq. m area can accommodate up to 6 plants.
Advice. For planting, it is recommended to choose a sunny area with loose and well-fertilized soil, prepared in the fall.
Sowing seeds for seedlings | Planting seedlings in a greenhouse/greenhouse | Planting seedlings in exhaust gas | Stepsoning | Harvesting (in the greenhouse / in the greenhouse) |
| Late February-early March | May | The beginning of June | Tearing off the lower leaves | July August |
| *dates are indicated for central Russia | ||||
Description and characteristics of the variety
Pepper Tsaritsa F1 belongs to the category of early hybrid varieties and has a high degree of adaptation. Growing is allowed under shelters and in open areas.
Pepper bushes are medium-sized, semi-standard, with average branching and foliage. The height of the stems is 60-75 cm. Plants need shaping. As they grow, the bushes are strengthened at supports, posts, and trellises.
The fruit has a rich sweet taste, the flesh has a dense juicy texture. The main distinctive features of peppers:
- average weight 150-200 g;
- pericarp 8-12 mm;
- the flesh is fleshy, dense;
- length 12-15 cm;
- diameter at the stalk 10-11 cm;
- expanded cube shape;
- The color at full maturity is cherry, initially green.
Description of the hybrid
Pepper Tsaritsa F1 belongs to early ripening hybrids. Usually it already begins to produce a harvest when the fruits on bushes of other varieties are not yet ready for harvest. Can be grown in greenhouses, under temporary shelter, or in open ground.
The pepper bush grows compact and medium in height. The fruits are quite large, cube-shaped, slightly glossy. At technical ripeness, peppercorns are bright green in color, becoming dark red when fully ripe. The pulp is juicy and fleshy with a wall thickness of up to 10-12 mm. A ripe pepper is sweet, aromatic and very attractive in appearance, as you can see if you look at the photo.
| Type of growth, bush height | Standard, 65-75 cm |
| Ripe fruit color | Red |
| Planting scheme | 40x60 cm |
| Weight, length and shape of the fruit | 150-200 g, no information on fruit length, cuboid |
| Ripening period, yield | Mid-early (105-110 days). In the greenhouse and exhaust gas – up to 7-8 kg/m2 |
| Drop off point | exhaust gas/greenhouse/greenhouse |
| Diseases | Resistant to major diseases |
| By type of use | Universal |
| Flowering type | No data |
The thickest-walled pepper: choosing varieties for taste and more
The most important thing when choosing a variety of thick-walled sweet pepper will be the thickness of the pericarp, not the yield, not the beauty and taste - although you can’t do without them.
The pepper may be large, but all the weight is concentrated in the large fruit, and there is nothing to cut into salad.
When growing for sale or as a farm, this is the most important criterion: after all, it is the first indicator of the profitability of the crop.
We choose the best varieties of thick-walled peppers for open ground and greenhouses: photo, short description. Tried and tested new best thick walled peppers.
What should be the thickness of the pericarp? On average, 8 mm is a good indicator, 8-10 mm is excellent. Everything below 5-6 mm is thin-walled.
It is not very profitable to grow it for sale; for canning, processing, such pepper is also not very good - except perhaps for salad.
Anastasia
The photo shows Anastasia pepper, an excellent variety for open and closed ground with thick walls up to 8 mm.
A beautiful variety with almost cherry-like oval-heart-shaped fruits when fully ripe, dark red when fully ripe, with juicy thick pulp, productive. The shape is cone-shaped, tetrahedral, weight 200-250 g, wall thickness 7-9 mm.
The pulp is dense, quite tender, the skin is strong. Standard bush, 60-80 cm high. Productivity 7-8 kg m2. Fruit weight: 20 g. Purpose: salad, suitable for canning. Ripening time is 130 days.
Atlant
The photo shows the Atlant pepper variety, thick-walled, productive, and spectacular.
Among the medium varieties, one is thick-walled: 6-7 mm! Average ripening period - vegetation cycle 130-140 days, medium height - bush 70-75 cm.
The fruits are large, elongated-conical, 15-18 cm long, up to 12 cm in diameter, bright red when fully ripe. Famous for its presentation and taste. Suitable for greenhouses, open ground.
Apricot favorite
An early variety with a wall thickness of up to 7 cm, but a favorite among early varieties for greenhouses and open ground.
In the photo on the scales is the Apricot Favorite pepper variety: simply beautiful.
It is famous for its beautiful bright apricot color in full ripeness (technically light green), cone-shaped smooth fruits - small, up to 120 g.
The yield is sufficient, the purpose is universal. Standard type bush, low growing, height 40-50 cm.
Big Boy
Very fleshy - wall thickness is about 10 cm, with rectangular beautiful fruits, bright red when fully ripe, dark green when fully ripe.
Sweet pepper queen f1
Pepper processing. During the period of fruit ripening, it is undesirable to fight diseases with the help of pesticides. Since all the beneficial properties of the fruit are simply canceled by absorbing substances harmful to the human body. With proper care there should be no problems with pests or various diseases.
Harvesting and storage of crops. For greater storage, peppers are collected in a state of technical ripeness, that is, green. In this state they can be stored for up to 2 months and can easily be transported.
If the peppers are collected at biological ripeness, then they should be used almost immediately for their intended purpose. The pepper is cut off with the stalk, but it is trimmed off before storage.
Adjika recipes
Adjika from hot pepper in Abkhazian style
To prepare it, take:
- hot peppers
- salt
- garlic
- spices (most often dill and coriander in the form of seeds, cumin, utskho-suneli).
the hot pepper into pieces , remove the seeds from it, then crush it using a meat grinder or food processor. Peel the garlic, divide into parts and also chop (for example, pass through a crush). Mix with crushed pepper and get a kind of paste. We are leaving this paste aside for now.
Next we will introduce spices, but for this some of them need to be fried a little. Heat a dry frying pan (over very low heat) until it is well warm, and first pour the coriander seeds into it, and after a few seconds, the cumin seeds. It is necessary to ensure that the seeds do not burn; to do this, you need to stir them constantly. When the aroma becomes saturated, remove the frying pan from the heat and pour the fried seeds into some kind of bowl - let them wait there for a while.
While our fried coriander and cumin seeds are standing aside, we take dill and utskho-suneli and grind them using a mortar (you can grind them in any convenient way). Our strict adjika made from hot pepper is almost ready! All that remains is to add salt and mix everything.
Mix pepper-garlic paste with fried spices, add chopped dill and utskho-suneli to all this, sprinkle everything thoroughly with salt, stir it thoroughly - and voila! - all is ready! Impossibly delicious! The first few days after cooking, its taste will be quite sharp, but then it will soften a little. You can also use this paste when cooking - for example, to coat poultry or meat when baking, although you need to be careful with the amount, because it is quite spicy! Bon appetit!
Spicy adjika with tomatoes
Although the ancient recipe does not contain tomatoes, it is adjika with tomatoes that has gained the most popularity among us: it has a milder taste, does not have strong bitterness, and therefore can be eaten even with spoons without fear of heartburn. To prepare this dish you will need:
- tomatoes
- bell (sweet) pepper
- pepper "light"
- garlic
- vinegar
- salt
- sugar
- spices (here you can show all your imagination, because they also put thyme, rosemary, basil, marjoram, bay leaf, coriander, cumin, dill, hops-suneli, etc.)
- vegetable oil.
Preparing this option is not at all difficult: just grind all the ingredients using a meat grinder, add spices, spices and oil, and simmer thoroughly over low heat for one and a half to two hours. Then pour the finished product into sterilized containers and roll up - the delicious sauce is ready!
“Fast” adjika made from chili and tomato paste
This option will appeal to those who don’t have the time or opportunity to tinker in the kitchen for a long time, but still have a desire to periodically treat themselves to spicy adjika. This adjika can simply be stored in the refrigerator , or you can roll it into sterilized jars and enjoy its luxurious taste at any time of the year. For a more piquant taste, you can add plums. For this we will need:
- paprika (if it is multi-colored, it’s not scary)
- chili (well, what kind of adjika, if that’s what it is, without it?)
- garlic
- plums
- sugar
- salt
- tomato paste
- vinegar.
It’s very simple to do: you need to grind all the ingredients (it’s convenient to do this using a food processor or meat grinder), mix them, then put it all in a saucepan, then add sugar, salt, herbs (optional) and put it on the stove. After the mixture boils, turn the heat to low, cover with a lid and simmer for about half an hour. Then add a preservative (vinegar) and let it simmer for a while. Our yummy is ready! And it didn’t take much time or effort at all!
Adjika made from hot peppers, tomatoes and eggplants
This version of making this dish will appeal to many connoisseurs of both traditional Caucasian cuisine, replete with meat products, and those who prefer vegetarian cuisine, because such adjika can be eaten as a completely independent dish, for example, with pita bread, flatbread , or even just bread .
Adding eggplant to the traditional mixture adds a twist to everyone's favorite sauce, and at the same time makes this appetizer more satisfying. This appetizer is made just as simply and from almost the same ingredients, to which eggplants are simply added.
Unusual varieties
- Collectors will be pleased with Romeo bell peppers, which yield 2 kg of yield per bush.
- The highlight of the garden plot will be the very sweet and super early Khalif peppers, lemon-colored.
- The Tevere variety is yellow, or rather golden. Each fleshy golden vegetable weighs up to 500 g.
- Pompeo peppers look interesting in the garden; their red skin has dark green wide stripes.
- Greenhouse owners should pay attention to the Miracle Tree variety. Indeterminate bushes grow up to 2 m in height. This is not only the earliest, but also a high-yielding sweet hybrid. From one bush, 5 kg of peppers weighing 60-100 g are collected.
- Round peppers also attract attention. The Dutch varieties Alma Paprika and Tepin have high yield characteristics. The peppers grow small, but extremely fragrant. White pepper also looks unusual, the color of its peel varies from white to light red.
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The best varieties of thick-walled peppers
In fact, there are many varieties with excellent performance that were not included in the selected list, and are not described because it would take too much time and space. The varieties given below are only an attempt to demonstrate varietal diversity and the opportunity for each vegetable grower to choose a variety that suits him according to certain specific indicators.
Note! The list includes varieties that invariably lead in ratings compiled by gardeners on special forums and websites, but in places where varietal material is sold, carefully studying the recommendations of the author or originator, you can choose a larger number of good options.
Alba. An early-ripening variety from Moldavian breeders that tolerates heat well even with moderate watering. Fruits with walls from 7 mm, medium size (from 100 g), white-yellow when technically ripe, dark red when fully ripe. Consistently produces from 8 kg per sq. m, with skillful agricultural technology, the fruits grow up to 200 g, and the harvest volume increases.
Atlant. A very popular variety whose wall thickness can reach 11 mm. But the red fruit itself is of extraordinary size, up to 23 cm long. At the same time, the variety has a distinct peppery taste and consistently high yields.
Bel Goy. A rare large-fruited late-ripening variety, the fruits of which reach 400-500 g, but the harvest is small because the bush does not fit many fruits. bush up to 1.5 m in height, easy to care for. The color of the fruit is brownish-red with yellow tints, the walls of the fruit are thick, the taste is simply excellent.
Interesting! According to gardeners, seeds of the Bel Goy variety can only be purchased in large seed supermarkets, and they are very difficult to find on the market. You should only buy packaging from a trusted manufacturer, because in this variety the quality of the seeds plays one of the main roles.
White gold. Pearl-yellow cube-shaped pepper, medium early, weighing from 250 to 430 g, with an average wall thickness of 8-10 mm. It is easy to grow, has an original and pleasant taste, and is suitable for canning. It is in high demand among buyers due to its excellent presentation and unusual color.
Belozerka. White pepper, which is picked at technical ripeness, is mid-early with a distinct peppery taste, and is consistently productive. Ripening at 110-115 days, the bushes are low, resistant to weather conditions and diseases.
Blondie. A variety from Switzerland, from one of the largest seed producers in the world, fawn (white, but closer to greenish. It tolerates heat well, has excellent resistance to pests, and is suitable in Russian conditions only for greenhouse cultivation.
Ox ear. Mid-ripening variety, fruits up to 200 g, dark green when technically ripe, red when fully ripe. Resistant to all common diseases, fruit length is up to 12 cm, the walls are relatively fleshy, from 7 mm.
Hercules. A productive variety with excellent storage and transportation abilities, resistant to common diseases, excellent taste when technically ripe, green, and fully ripened. It is considered a good option for canning and freezing, the walls of the fruit are 8-10 mm thick. Unpretentious in care, the main requirement is a garter, so as not to damage the branches under the weight of the fruit.
Important! Hercules is one of the few varieties that thrive in cramped conditions, so it is very popular among summer residents limited to a small area in their creativity.
Denis. A common variety for growing in greenhouses and open ground, with a relatively high yield, stable and reliable. Seed material is always in demand due to its excellent taste. Ripens in 90 days, average fruit weight is 400 g, walls 9 mm.
Red giant. The fruits are 250-300 in size, red in color, with a pericarp thickness of about 1 cm. The variety is suitable for both greenhouse cultivation and open ground. From 1 bush you get 2.5-3 kg, with an optimal planting scheme of 3-4 bushes per 1 sq. m. The period for planting seedlings is 75 days from the date of sowing the seeds.
Siberian bonus. A low-growing bush with large fruits, dark green when technically ripe and bright orange when fully ripe. The wall thickness is 1 cm, the fruits are juicy and delicate in taste, with a distinct peppery aroma. From 1 bush they take 3 kg per sq.m. 6 bushes can grow.
Siberian format . A variety with huge fruits, on average about 500 g, a wall of more than 20 mm and a length of 18-20 cm, if grown in greenhouse conditions. In open ground - 350-400 g, but the wall thickness remains the same. You can get 3.5 kg from a bush when placed on 1 square meter. m – 6 plants. The yield of the variety is simply excellent.
The sun of Italy. In many ratings, the variety is recognized as an excellent option for commercial cultivation; the fruits reach 600 g, have a beautiful golden-orange color, with a glossy skin and thick walls, and have an exceptionally attractive presentation. The bushes are low-growing and strong, resistant to disease, but require labor to achieve good results.
Queen. Mid-early variety, ripening period 110 days, dominant dark red color. A hybrid with a centimeter-thick pericarp, capable of simultaneously growing up to 12 peppers on a bush. Gives up to 8 kg per sq. m, but you can improve the performance if you pick the peppers in a state of waxy ripeness.
Shorokshary. It is grown in open ground only in the middle zone and southern regions. The walls are from 6 to 8 mm, but everything is redeemed by the yield of the variety, which can produce up to 4.5 kg per bush. Orange-red color, disease resistance and excellent taste.
