Light green fruits of around 200g are ready for harvest 100 days after sprouting. Red ones used for processing are ready after 125 days. Consume them fresh or roast and peel easily. Grow these peppers on open fields or in protected areas stress-free as they are resistant to blossom-end rot, late blight, and sunburns. Fertilize them regularly and you will have peppers suitable for all purposes. Use them green in the summertime, red in the autumn, and the topmost fruits for pickling at the end of the season.