Sweet pepper Cubo Orange is an organically grown sweet pepper variety. The square peppers ripen from dark green to orange. Each fruit weighs about 250 - 300 grams each. And they grow to be about 9 - 10 cm tall. The flesh of these peppers is meaty, thick with a very fruity flavour. The deliciously sweet and fruity flesh can be used in all kinds of dishes. The fruits are also very beautiful to look at. The plants are also fairly resistant to a number of diseases such as: tomato spot disease and tospovirus. The plants are strong and they produce a large quantity of sweet peppers.
Sweet Pepper is a very healthy, delicious and versatile fruiting vegetable. Sweet pepper contains a.o.: vitamin A, B1, B2, B3, B5, B6, B11, C, E and K. And the minerals calcium, phosphor, iron, potassium, copper, magnesium, manganese, sodium and zinc. Sweet pepper also contains a lot of crude fibres, the amino acid cystine and a lot of photo nutrients and little calories and no fat. It's therefore a good choice for people who like to lose some weight. Sweet pepper is also versatile in cooking methods. You can use paprika: raw, cooked, grilled, roasted, steamed, stir-fried and finally also filled. Paprika is very tasty with: cheese, garlic, pork, beef, lamb, chicken, onions, eggs, potatoes, ground beef, chives, mustard, oil, Apple, pasta, salmon, lemon, olive oil, Rosemary, tuna, pineapple, cinnamon, nuts, red wine and shrimp. Sweet pepper is very delicious with: cheese, garlic, pork, beef, lamb, chicken, onions, eggs, potatoes, minced beef, chives, apple, pasta, oil, mustard, salmon, lemon, olive oil, rosemary, tuna fish, pineapple, cinnamon, nuts, red wine and shrimp. Sweet pepper is also very delicious with different vegetables like: lettuce, leek, courgette, tomatoes, carrots, aubergines, peas, corn, celery, red pepper and spring onions. Non hardy perennial.
Pre-Soaking: 12 hours
Indoor sowing: February - April
Outdoor sowing: from May
Germination: 7 - 14 days
Germination temp. : 22 - 25 °C
Sowing depth: shallow - ½ cm
Replanting: 2 - 3 weeks after sowing
Transplanting: in May, after the Ice Saints
Plant distance: 40 - 50 cm
Plant position: greenhouse or glashouse
Days till harvest: 95 - 110
Sow indoors from February in trays filled with well-moistened potting soil. Sow shallowly and sparingly. Cover the seeds with a very thin layer of sowing soil, as sweet peppers are light germinators. Put a lid on the trays and put them in a propagator to ensure as constant and high a temperature as possible. Don't let the temperature drop especially at night. Keep the seeds well moist. For faster germination, soak the seeds in water for about 12 hours before sowing. Remove the lid as soon as the seedlings emerge. Keep well moist, warm and light. Transplant the seedlings into larger, separate pots 2 - 3 weeks after germination. Now you can put them away slightly cooler at 18 - 20 °C.
Harden off the seedlings, about 10 - 14 days by putting them outside in the sun during the day or put your seedlings in a coldframer. After this, you can put the seedlings outside from mid-May, as soon as there is no chance of night frost. Put your plants in an unheated greenhouse, conservatory or heated greenhouse. A very sunny and sheltered spot outside is also possible. Sweet peppers are heat-loving plants that need a lot of warmth, sunlight and shelter to give a good harvest.
Sowing outdoors can be done from May onwards. Provide a very sunny, warm, sheltered spot with well-drained soil. Wait to sow until there is no more chance of night frost. Sow the seeds shallowly and sparingly and press them gently into the soil. Cover with a very thin layer of soil. Keep well moist and weed-free. Once the young seedlings are large enough to handle, thin them out to 40 - 50 cm. Water regularly and once the peppers develop give some liquid fertiliser like e.g. Chilifocus every week. Give your plants a good and firm support. Harvest the peppers by carefully cutting them off the plant or by gently twisting the fruits off the plant.
