Peppapeach Stripey

Peppapeach Stripey – a mild baccatum with peach colour and red stripes

What makes Peppapeach Stripey special

Peppapeach Stripey is a chilli that feels as if it was developed by someone who both likes good-looking pods and thinks chilli should be… useful. This is a mild Capsicum baccatum where the pods ripen in peach/apricot tones and get their characteristic red stripes and speckles as they approach full ripeness. And the nice thing is that the stripes are seldom alike – each pod gets its own little ‘painting’.

It is a chilli that often becomes a talking point in the garden because it looks exclusive, but at the same time it is mild enough that you can actually use it generously in cooking. In short: a chilli that makes you happy both in the greenhouse and in the kitchen.

Background and name

Peppapeach Stripey is a natural, striped mutation discovered in 2021, and it comes from the original variety Peppapeach. The original was developed with a focus on a fruity, sweet character and low heat – and the Stripey variant builds on the same idea, but with the striped look that makes the pods hard to look away from.

Because it is a relatively new variety (and is still grown and selected by enthusiasts) you can also see some variation: some plants give mostly striped pods, others may occasionally throw in a more solid-coloured pod. That is not a fault – it is part of the charm of a variety that is still ‘alive’ in the hobby world.

Appearance and growth habit

Peppapeach Stripey often gives compact to medium-sized plants that suit pots very well, but it can also get sizeable if given plenty of space, strong light and a long season. Baccatums are also known for becoming real machines once they get going.

The pods are small to medium-sized and are usually described as round to slightly blocky/‘pumpkin-shaped’, often a few centimetres across. They ripen from paler tones (pale yellow/peach) towards a clearer peach base where the red stripes and speckles become more prominent the longer you leave the pod on the plant.

Estimated Scoville heat

Peppapeach Stripey is considered a mild chilli, often around approx. 1,000 SHU.
That is a level that gives a pleasant little sting, but where you can use the pod as an ingredient – not as a warning sign.

Flavour and uses

This is where Peppapeach Stripey is in its element: sweet, fruity and crisp, with a mild heat that lets the fruity character take centre stage. That makes it superb in dishes where you want chilli feel without the heat taking over.

If you want a baccatum with peach tones and clear fruitiness, Aji Melocoton is a natural alternative.

It suits especially well in:

• salads and cold dips (for both colour and flavour)

• salsas and tacos where you want a mild ‘pepper freshness’

• pickles/preserves (stripes in a jar are never wrong)

• drying into a light, fruity powder that can be used often

Ways to use Peppapeach Stripey

To do Peppapeach Stripey justice: slice it thinly and use it as a ‘fresh spice’ in food. It is also really fun on a pizza after baking, in a mango salsa or in a dressing where you want fruitiness with a little bite.

Another tip is to let a few pods stay on the plant extra long. That is often when the stripes and colour contrasts are at their clearest, and you get that ‘wow’ feeling when you harvest.

How to grow Peppapeach Stripey

Peppapeach Stripey belongs to the species Capsicum baccatum.
Sowing time: January – March (fast, often large plants).

Baccatums like an early start, especially if you want to get full ripeness and clear stripes during the season. Give the plant plenty of light and a stable pot (preferably bigger than you first think) and it usually rewards you with a generous harvest. Harvest continuously to keep the plant going, but do let a few pods ripen really long for maximum colour and character.

Peppapeach Stripey is simply a chilli that makes growing more fun – and that you can actually use in everyday cooking without having to dose it with tweezers.

The price is for 6 chilli seeds

Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.