Kakadu Pepper is a high-yield hybrid with early and mid-late ripening periods, primarily intended for cultivation in plastic and glass greenhouses. Plants reach up to 1.5 meters in height, have an open, moderately leafy structure, ensuring good air circulation and fruit illumination. Strong, cup-shaped bushes require regular watering with warm water and feeding with complex fertilizers to achieve maximum yield. The hybrid is resistant to pests and diseases, simplifying care and enhancing crop quality.
The fruits of Kakadu pepper are large, elongated-cylindrical or horn-shaped, weighing from 200 to 500 grams and measuring 14 to 30 centimeters in length. The wall thickness is 6-8 mm, giving the fruits a juicy, succulent texture. In technical ripeness, the fruits are dark green, and in biological ripeness, they have a glossy bright red or yellow surface. The flesh is sweet and aromatic, making this pepper an excellent choice for fresh consumption, as well as for salads, soups, and pickling.
Sowing seeds is recommended in late February to early March at a density of 3-4 plants per square meter. Fruit production begins 100-130 days after germination, depending on growing conditions and variety. Yield ranges from 2.5 to 3 kilograms per plant or 8-10 kilograms per square meter. Due to its flavor and high productivity, Kakadu pepper is an excellent choice for greenhouse cultivation and home gardening.
