Position
Trinidad Maruga Scorpion Peach thrive in warm climates with plenty of sunlight, Aim for at least 6–8 hours of direct sunlight per day. They require temperatures of 21°C – 32°C during the growing season. They need space for airflow and sunlight, so plant them about 45-60cm apart. They can grow to a height of about 1 metre.
While Chilli peppers do well in warm weather, be cautious of extreme heat, which could stress the plants and reduce fruit production.
Trinidad Maruga Scorpion Peach plants can get top-heavy when laden with fruit, provide support with stakes or cages to prevent the plants from breaking.
Soil
This chilli plant is in a Root Stimulating Pot, in the correct soil. Ideal if you are on a small property or live in a cold climate, they are very light and easy to take indoors for the winter. Also, it’s great for a complete gift in a container!
Watering
Keep the soil consistently moist but not waterlogged. In summer water plants in the Root stimulating pots daily if no rain.
Mulch
Use from 2 to 5 centimetres of pine bark mulch to protect the roots from UV damage and drying out. It retains moisture and maintains an optimal pH. Do not let the mulch touch the plant stem, as it may cause infection or rot.
Re-apply every 3-4 months.
Pruning
Prune the plants by removing any dead or damaged leaves. You can also pinch back the growing tips to encourage branching and more fruit production.
Fertilising
Use a balanced fertiliser (such as 10-10-10) during planting and again every 4-6 weeks throughout the growing season to encourage healthy growth.
Too much nitrogen can lead to excessive foliage growth with little fruit production.
Apply 1 teaspoon every 4-5 months of our slow-release all-plant fertiliser. The roots will absorb what they need.
Pests & Diseases
Watch for pests like aphids, spider mites, and whiteflies.
Prevent fungal diseases like blight by providing good airflow and avoiding overhead watering. Crop rotation helps avoid soil-borne diseases.
Treat promptly or preferably use preventative measures by spraying with agricultural Neem Oil or Effective Microorganisms (EM Control)
Harvesting
These peppers mature from green to red. Harvest them when fully coloured and firm.
Use scissors or pruning shears to cut the peppers from the plant, being careful not to damage the plant.
