Pointy Sweet Pepper Dulce de España is a pointed sweet pepper variety native to Spain. It is an old variety whose deliciously sweet-tasting peppers can grow about 20 cm long and about 8 cm wide. The fruits ripen from green to bright red and are great for stuffing and roasting, but of course they also taste great in salads. Like all sweet peppers, it needs a lot of heat and light to ripen.
Pointy Sweet Pepper is a very healthy, tasty and versatile fruit vegetable. Pointy Sweet Peppers contain, among others: vitamin A, B1, B2, B3, B5, B6, B11, C, E and K. And the minerals calcium, phosphorus, iron, potassium, copper, magnesium, manganese, sodium and zinc. Pointy Sweet Peppers are also high in dietary fibre, the amino acid cysteine and many photonutrients, and low in calories and no fat. So it is a good choice for people who would like to lose some weight. Pointy Sweet Peppers are also versatile in their preparation methods. You can use Pointy Sweet Pepper: raw, boil, grill, bake, roast, steam, wok and finally prepare stuffed as well. Pointy Sweet Peppers are very tasty with: cheese, garlic, pork, beef, lamb, chicken, onions, eggs, potatoes, minced beef, chives, apple, pasta, mustard, oil, salmon, lemon, olive oil, rosemary, tuna, pineapple, cinnamon, nuts, red wine and prawns. Pointy Sweet Peppers are also very tasty in combination with various vegetables: lettuce, leeks, courgettes, tomatoes, carrots, aubergines, peas, maize, celery, red pepper and spring onion. Non hardy perennial.
Soaking: 12 hours
Indoor sowing: February - April
Outdoor sowing: from May
Germination: 7 - 14 days
Germination temp. : 22 - 25 °C
Sowing depth: shallow - ½ cm
Replanting: 2 - 3 weeks after sowing
Transplanting: in May, after the Ice Saints
Plant distance: 40 - 50 cm
Plant position: greenhouse or glashouse
Days till harvest: 95 - 110
Sow indoors from February in trays filled with well-moistened potting soil. Sow shallowly and sparingly. Cover the seeds with a very thin layer of sowing soil, as sweet peppers are light germinators. Put a lid on the trays and put them in a propagator to ensure as constant and high a temperature as possible. Don't let the temperature drop especially at night. Keep the seeds well moist. For faster germination, soak the seeds in water for about 12 hours before sowing. Remove the lid as soon as the seedlings emerge. Keep well moist, warm and light. Transplant the seedlings into larger, separate pots 2 - 3 weeks after germination. Now you can put them away slightly cooler at 18 - 20 °C.
Harden off the seedlings, about 10 - 14 days by putting them outside in the sun during the day or put your seedlings in a coldframer. After this, you can put the seedlings outside from mid-May, as soon as there is no chance of night frost. Put your plants in an unheated greenhouse, conservatory or heated greenhouse. A very sunny and sheltered spot outside is also possible. Sweet peppers are heat-loving plants that need a lot of warmth, sunlight and shelter to give a good harvest.
Sowing outdoors can be done from May onwards. Provide a very sunny, warm, sheltered spot with well-drained soil. Wait to sow until there is no more chance of night frost. Sow the seeds shallowly and sparingly and press them gently into the soil. Cover with a very thin layer of soil. Keep well moist and weed-free. Once the young seedlings are large enough to handle, thin them out to 40 - 50 cm. Water regularly and once the peppers develop give some liquid fertiliser like e.g. Chilifocus every week. Give your plants a good and firm support. Harvest the peppers by carefully cutting them off the plant or by gently twisting the fruits off the plant.
