Jubilee

The Jubilee pepper variety is a medium-maturing gogoshara type with technical ripeness occurring in 117-125 days and biological ripeness in 150-160 days. During technical ripeness, the fruits are green, and at biological ripeness, they acquire a rich yellow-orange hue. The fruits are round-oval in shape with ribbing, weighing approximately 180-200 grams and having a wall thickness of 7 to 11 mm. The plants are compact, reaching a height of no more than 55 cm, and the fruits ripen simultaneously, forming a cluster on the plant.

This variety is characterized by high yield, which, with proper care, can reach 42-65 tons per hectare or up to 6 kg per square meter. The Jubilee pepper is resistant to various diseases and can easily tolerate minor temperature fluctuations, making it a reliable choice for cultivation in different climatic conditions.

In culinary use, the Jubilee pepper is valued for its excellent taste and versatility. Its juicy, thick-walled flesh makes it ideal for stuffing, fresh salads, as well as for preparing winter pickles and appetizers. Additionally, this variety is rich in vitamins and microelements, which contribute to strengthening health and supporting immunity.