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Goliath Pepper

DAYS TO SPROUT

DAYS TO
SPROUT

7-14

MATURES IN

MATURES
IN

90-100

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers warmer temperatures (70-85°F).

 

🐝 Pollination: Peppers require pollination. Flowers develop 4-6 weeks after sprouting. Remove the first set of flower buds that grow to encourage root and foliage development. When the next flowers appear, hand-pollinate them by gently shaking the entire plant, or gently disturb the inside of blossoms with your finger or a small brush.

 

⭕ Support: Use a Plant Belt to support the plant and its heavy fruit as it matures, as each pepper can reach 4-6 inches in length and width!

 

✂️ Pruning: These peppers require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod. 

 

🔎 Plant Health: Gardyn peppers are prolific producers, even if they show signs of Edema, a harmless disorder. Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

 

🌶 Harvest: Harvest at any color once peppers are firm and 4-5 inches long. Cut each pepper at its individual stem.

Quick Facts

The Goliath Pepper is a hybrid variety selected for the plant’s overall compact size yet high productivity. Its name refers to the large, golden, bell-shaped peppers’ size. Hybrid plants are grown by cross-pollinating different varieties, resulting in an array of unique shapes, sizes, colors, and flavors.

This special pepper variety produces luminous fruits that ripen to an even golden-yellow color. The large, bell-shaped fruit are crunchy, sweet, and full of flavor.

Enjoy Goliath Peppers like you would a regular bell pepper. This versatile fruit is perfect raw or cooked and while the flavor peaks when golden yellow, it can also be harvested green.

Harvest to Plate Recipe

How To Cook Goliath Pepper

INGREDIENTS

  • 4 medium bell peppers, any color
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 8 large eggs
  • ¼ cup Mexican-blend shredded cheese

Note: this recipe is for 4 servings (you can portion as needed)

INSTRUCTIONS

  1. Preheat oven to 400°F. Coat a baking pan with cooking spray.
  2. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.
  3. Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.
  4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

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