Red Kakadu Pepper is an early-maturing, high-yielding hybrid that begins fruiting 100-110 days after germination. Plants grow up to 1.5 meters tall, have a spreading form and moderate leafiness, which ensures good air circulation and fruit illumination. This variety is recommended for cultivation in greenhouse and glasshouse conditions, promoting stable and high yields.
The fruits of Red Kakadu are elongated-cylindrical with a slight curve, bright red in color, and weigh up to 500 grams. Fruit length reaches 25-30 centimeters, and wall thickness is 6-8 millimeters. The flesh is sweet, aromatic, juicy, and succulent, making them ideal for fresh consumption, salads, and pickling. The fruits have good storability — up to two weeks — which is convenient for storage and transport.
Sowing seeds is recommended in late February to early March at a planting density of 3-4 plants per square meter. Yield per plant ranges from 2.5 to 3 kilograms, equating to 8-10 kilograms per square meter. The bushes have a cup-shaped form, and the fruits hang downward, facilitating harvest. Due to their flavor and high productivity, Red Kakadu Pepper is an excellent choice for greenhouse cultivation.
