Not long left...

...before harvest time.

Some welcome Autumn sun is helping the chillies ripen and I suspect that we only have a few weeks left before the November frosts put an end to the growing season.

Looking like a good harvest this year

There's plenty of unripe fruit on the plants and a good number now turing red (or in some cases yellow). The Chilligrows are once again proving their worth with the plants growing at tremendous rates (despite or because of the brutal pruning they received recently).

The Chilligrow chillies looking promising

Trinidad Scorpion

I've not yet tasted a Trinidad Scorpion and am somewhat wary about doing so.  I've got two of these plants in the Chiligrow and although both have produced some fruit, I'll probably only retain one for next year (assuming it survives the winter).

Friar's Hat

The Friar's Hat has yet to ripen any fruit but there are plenty of the odd-shaped fruit on the three plants.  When they ripen, these fruit are reserved for the Frisky-Friar Jam that I made a couple of years back.  A tangy sweet jam, not too hot but perfect with cheese and crackers.

Peach Habanero in the 'Gurgler'  Flood and Drain hydroponic uni

I already have plans to redesign the 'Gurgler' Flood and Drain system that I built this year.  I'd like to use it with the plants in Root-Pouches so you get the benefit of the airflow from the flood and drain and also the air - pruning from the root pouches.

An amazing crop of Paper Lantern Habaneros

The Paper Lantern habanero is just incredible with the branches sagging under the weight of all the fruit.  With these chillies rated 350,000 to 450,000 Scovilles, I'll have plenty available for hot sauce production.

Scotch Bonnet grown in a Root Pouch

I love Scotch Bonnet Chillies, not only do they have an amazing fruity taste but the heat level is such that you can use them in everyday cooking or blow your head off if you prefer.  I love Caribbean food and these are the staple chilli for Jerk Seasoning. For one of the tastiest curries you'll find, try this Levi Roots recipe (but don't be a wimp, put the whole chilli in, seeds and all).

I've got a number of Scotch Bonnets on the go this year, including a yellow version for making my 'Sunburn' sauce, a fruity, medium hot sauce using Mango and Papaya.  Hopefully I'll have enough fruit to keep up with demand for this popular sauce.