Lemon Drop Hot Pepper is a Peruvian heirloom that brings both heat and brightness to the kitchen. Originally collected from Lima's farmers markets, this open-pollinated cultivar earned its name from the brilliant golden-yellow color and unmistakable citrus character of its small, waxy fruits. Growing 36 inches tall with a 100-day harvest window, it thrives in zones 3 through 11 and produces abundantly, with a single plant often yielding dozens of peppers. The flavor carries exceptional citrus notes with cayenne-range heat that spices without overwhelming, making it equally valuable for fresh use and preservation.
Full Sun
Moderate
3-11
36in H x 24in W
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Moderate
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A single Lemon Drop plant bears so heavily that one is genuinely plenty for most home gardeners, its branches drooping under the weight of small, waxy-skinned peppers that transition from light green to glowing golden yellow as they ripen. The flavor truly tastes citrusy rather than merely hot, a balance that lets you use one pepper to season a full pot of chili or reach for more if you want extra fire. The plant itself grows vigorous and naturally lush with a strongly upright habit, forming a tall, ornamental specimen that performs across an unusually wide hardiness range.
Use Lemon Drop peppers fresh in salsas and ceviches where their citrus notes brighten seafood and vegetables. A single pepper seasons an entire pot of chili without overpowering other flavors, or add several if you prefer more heat. They work beautifully in hot sauces, where the lemon character cuts through richness, and the small size and thin walls make them suitable for quick pickling or drying for long-term storage.
No timeline data available yet for this variety.
Start seeds indoors 6 to 8 weeks before your last expected frost date, maintaining soil temperature between 75 and 85°F for reliable germination. Keep the medium consistently warm and moist but not waterlogged.
Transplant seedlings outdoors after all frost danger has passed and soil temperature reaches at least 60°F. Space plants 24 inches apart in rows spaced 24 inches apart. Harden off seedlings gradually over 7 to 10 days before setting them out.
Pick peppers once they turn golden yellow for peak flavor and maximum citrus character, typically around 100 days from transplanting. They can be harvested earlier at the light green stage if needed, but waiting for full color ripeness yields superior flavor. Use a clean knife or pruners to cut peppers from the branch rather than pulling, which can damage the plant. The plant's heavy bearing means you can harvest continuously throughout the season as fruits ripen.
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“This pepper's journey began in the vibrant farmers markets of Lima, Peru, where the Aji Lima pepper caught the attention of seed collector William Woys Weaver and eventually found its way to the Roughwood Seed gardens. The pepper's striking appearance inspired a series of name changes: from Aji Lima to Liman to finally Lemon Drop, each reflecting its brilliant lemon-yellow color and waxy, citrus-like texture. Through Weaver's preservation efforts and the Roughwood gardens' stewardship, this cultivar has become available to home gardeners beyond its native region.”