Flower drop continues...

...The last 5 days have been 34+c and today hit 35c. All my research indicates anything above 32c is getting too warm/hot. I believe I've got everything else covered and they're definitely getting enough water. Not every flower has dropped, but most have. No new fruit besides the original 5.
Oh, and I'm not buying them an air-conditioner; if I can live without one, then they will too.  ;-)

This is when gnarly is beautiful...

Our little beauties;

Blog Update/Edit...

...I've deleted all previous entries regarding Capsicum annums/frutescens because they have little in common with Habaneros (Capsicum chinense). As time goes on it is apparent Habanero's are a reality unto themselves. Even the appearance is radically different.
The similarities are that they're all Capsicums and it all diverges from there.
It is interesting to note the seed came from a fruit from Costa Rica which is almost the same latitude as Ranong (10 deg. North). This may be why it seems to be doing as well as it is here. My house is at 13 deg. North latitude; so not a significant difference. There are approximately 69 miles (111 kilometers) for every degree of latitude.

First and second fruit on the Habanero Costa Rica...

Capsicum chinense (Habanero) grow much slower than Capsicum frutescens/annums. This is the 5th day since I hand pollinated the 1st flower. The second one is in the background and doing nicely.
First fruit picture; it's about the size of a grape...

Fruit...

Today, the 4th day since I first hand pollinated the first 2 flowers; the flowers are fruiting (1st picture). I should see confirmation we have a Habanero in a few days.
There are also 5 new flowers today fully opened. Below (2nd picture) is a picture of my Acme Pollinator. ;-)

The Costa Rica

Today (Tuesday) I hand pollinated the first 2 flowers. There are many buds not far behind. For a while, I'm going to hand pollinate until I'm certain the bees have come on line (so to speak).

The Costa Rica; time to move on...

All of the Capsicum annums are gone; either ripped out or given away to grateful neighbors.
But the Habanero Costa Rica lives and is flowering; the first one today. There are 10 Peach Habanero seeds in the dirt, hopefully germinating.

Pickled Pepper Recipe

This is for Jalapenos but should be fine for Habaneros as well.
Using fresh TAM Mild Jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper. Add the following ingredients to a pint jar packed with the blanched peppers before cooling occurs.

1/4 medium-sized garlic clove

1/4 teaspoon of onion flakes

1 small or medium bay leaf

1/8 teaspoon of ground oregano

1/8 teaspoon of thyme leaf (not seed)

1/8 teaspoon of marjoram

1 tablespoon of vegetable oil (olive, refined sesame, corn)Cover with boiling brine solution prepared as follows: Mix together:

3 tablespoons sugar

9 tablespoons salt

2 pints water

2 pints vinegar (5 percent)

Close the containers and process 10 minutes in boiling water, then cool.Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds color to the product.