Gogoshary pepper - you must have heard this intricate name more than once from the Solanaceae family. The ribbed, slightly flattened shape of these fruits resembles a small pumpkin. Gogoshary fruitful, not capricious in growing and caring, are the best option for beginner gardeners, as well as for those who are considering what kind of sweet pepper planted in their area.
Gogoshary - what is it? This is a variety of sweet peppers, characterized by a rounded ribbed shape, thick fleshy walls, spicy, sweet-spicy taste with a light honey hue. Their other name is Ratunda.
Gogoshary pepper, photo:
The wall thickness of the fruit is approximately 7-8 mm, at the very beginning of ripening the peppers have a dark green hue, which gradually turns yellow or red (depending on the variety). According to the observations of summer residents, gogoshary are more likely to turn red as they ripen than to turn yellow. If the situation is such that unripe peppers must be urgently removed from the bushes - that's okay. At home, in a dry, dark, warm place, they ripen on their own, in about a couple of weeks.
Gogoshara sweet pepper ripens 95-100 days after pollination, depending on the region of cultivation, it is considered mid-ripening or late-ripening culture. The plant forms strong tall bushes from 50 cm to 1 m in height. The fruit reaches an average of 100-140 g.
A characteristic feature of gogosharov is a tendency to over-pollination with varieties of hot peppers growing nearby. If outwardly the fruit does not differ in any way, then it can taste really bitter, burning or have a clear pungent taste. To avoid this situation, plant different types of peppers at a considerable distance from each other. To be sure of a future harvest, purchase seeds or bushes from trusted sellers.
Gogoshara pepper - growing
My first acquaintance with the gogoshar happened a long time ago. One of my good friends lived for several years in Moldova. I learned to cook Moldavian dishes there. Having invited me to visit, she set the table on the table, not saying that it was what she was prepared from. The taste is awesome! Something is at the same time pleasantly sweet, with a slightly noticeable acidity, spicy, aromatic. I ate almost half a three-liter can. She stopped only because she was ashamed. A friend admitted that I ate gogoshary in honey. So the first time I heard the word "Gogoshary."
Every year I plant gogoshary at my place and make tasty preparations for the winter.
Seeds of this variety should be sown earlier than other peppers, for about 10-14 days. The optimal time for this process is the end of February. Grains should be pre-conditioned in a 1-2% potassium permanganate solution, 30 minutes is enough. If you buy a ready-made suitable soil mixture - excellent, but if you take the soil from the site, it is better to process (pour) it with boiling water before sowing. The container with the seeds sown must be placed in a bright place, where the temperature will vary between +24 .. + 26ºС. In rare cases, seedlings are illuminated with fluorescent lamps. According to the recommendations of experienced gardeners, boxes or containers with seedlings of gogosharov can not be disturbed, moved. Let yourself grow quietly, develop in a pre-selected, suitable place for them.
Gogoshary pepper, photo:
Shelter with glass or plastic film is mandatory, but after emergence the “greenhouse” should be removed.
Please note that gogoshary are very demanding on heat! If during cultivation the temperature drops at least a couple of degrees, they can slow down their growth. These cultivars do not really like picking, but, like for all similar crops, it is necessary. Properly carried out diving gives an incentive to the development of a healthy, strong root system, helps a small seedling to turn into a powerful fruitful bush.
Carry out this process very carefully, since the stems (as well as the roots) of these peppers are fragile. It is noteworthy that it is the sweet gogoshara pepper that gives friendly shoots, outstripping the seedlings of other peppers in growth. By about the beginning and middle of May (in the Kuban), the grown bushes are transferred to the beds, in open ground.
You should not too actively dig a seedling into the soil, gogoshary do not like this. This is followed by care, like other garden crops - loosening the soil, regular watering (peppers do not like drought), fertilizing with potassium fertilizers (if necessary).
Seedling, photo:
How to grow gogoshary - summarize the features of the process:
- The ripening process begins 100 days (approximately) after pollination, so we sow seeds 2-3 weeks earlier than other garden residents (tomatoes, cucumbers, eggplant, squash, etc.).
- Remember the heat loving gogosharov! We comply with the required temperature regime - +24 .. + 26 ˚С. We make sure that the mercury column does not drop even by the minimum indicator.
- We also remember the delicate roots, stems of seedlings when diving or transplanting. Pick-up is required!
- Very carefully we carry out loosening of the soil, do not forget about the location of the roots in the surface layer of the soil. For the same reason, stagnation of water should be avoided, high beds are the best idea for growing gogoshar peppers.
- The first crop from the bushes is best removed when the peppers are not fully ripe. They will perfectly mature in a dark, not cold room, but the subsequent wave of the harvest will be more plentiful, new fruits will become more “tied up” and mature faster.
Opinions on loosening the soil on the beds are divided: some gardeners recommend carefully loosening the soil shallow, others advise only to mulch the soil with organic mulch. It can be compost, humus, husk or straw - a layer of 10-15 cm.
Gogoshara pepper - care
Fertile soil, moderately saturated with organic fertilizers - the best conditions for this crop. All kinds of irrigation, spraying fertilizers are not recommended, in this case pepper exhibits an enviable sensitivity, it hurts, and young bushes can even become covered with burns. Some summer residents use the method of "increasing productivity" bushes of solanaceous crops - picking off the first, newly formed fruits.
In the case of other vegetables, this technique sometimes works, but it is sweet gogoshara pepper (its first crop) that needs to be brought to a state of so-called technical ripeness. Green, unripe fruits will mature on their own in suitable conditions, as mentioned above. Do not forget about regular watering, but do not allow overmoistening of the soil. By the way, this culture should be watered with warm water! To do this, you can pre-fill the buckets, set them in the sun. Pinching the ovaries is necessary, although the plant does not like this, pinching is also necessary. The bush should not be too thickened, as this will adversely affect the quality, quantity of fruits.
In some cases, for example, in the presence of poor soil on the site, for the bushes you can use the "standard" feeding scheme. Thus, to increase the green mass, nitrogen fertilizers should be added, phosphorus during flowering, and potash to obtain high-quality fruits. Gogoshary love potassium very much - do not forget about it.
How to cook gogoshary?
This type of pepper is equally successfully used for the preparation of salads, side dishes, first or second courses, sauces. But in the marinated form, and even with honey, the gogosharas are simply magnificent. A completely simple recipe will open up new facets of taste for you, try it - you will be satisfied!
Gogoshara sweet pepper marinated with honey
Take 3 kg of pepper, remove the tail, grains, cut into small slices. Prepare the garlic: peel half the medium-sized head, cut into thin layers. For marinade you will need 300 ml of 6% vinegar, 300 ml of vegetable oil (olive can be), 200 g of high-quality fragrant honey, 2 cups of water, 1 tbsp. spoon of salt with a slide, 4-5 sheets of laurel, half a teaspoon of dill, sweet or spicy peas - at your discretion.
Pour water, vinegar, vegetable oil, honey, salt, spices into the pan, bring to a boil and immediately put pepper. After that, cook for about 10 minutes, turn off the heat, remove the pepper from the pan, and place it tightly in sterilized jars. At the same time, pour gogoshary with sliced garlic slices, pour the marinade in which the peppers were cooked, roll it.
Pickled fruits, photo:
Gogoshara pepper - Moldavian recipe
Take 8-10 fruits, 1 large stalk of leek, medium bunch of parsley. For the marinade you need 3 tbsp. tablespoons of vinegar (6%), 1 tbsp. spoon of sugar, 1 teaspoon of salt without a hill, 3 leaves of laurel, 4 leaves of mint, 2-3 cloves, a large pinch of cinnamon powder, ginger root, black and allspice - to taste. For the filling, separately prepare the minced meat: 3 medium onions (red can be), 2 large carrots, 1 medium parsley root, 3 medium tomatoes, 3 tbsp. tablespoons of vegetable or olive oil, 2 or 3 cloves of garlic, salt and ground black pepper - to taste. Stuffing ingredients (except for tomatoes and garlic) should be grated on a coarse grater, fry in vegetable oil. 5 minutes before the completion of frying, tomatoes (also rubbed through a grater or a fine sieve), salt, pepper are added. Garlic can be passed through a garlic press or chopped finely.
We prepare sweet gogoshara pepper: cut off the top, remove the seeds. We make the marinade: pour water into the pan, sugar, mint, laurel leaf, salt, ginger root, clove with cinnamon also go there. When the marinade boils, add the vinegar, immediately put the prepared peppers, cook for about 3 minutes. After the indicated time, we take the fruits out of the pan, let it cool, we stuff it with the prepared meat, decorate with parsley and leek. You can show your imagination and stuff peppers with any filling, the main thing is that all components harmoniously interact with each other.
By the way, already stuffed gogoshary can be hidden in the freezer compartment. Thus, you get a semi-finished product that can be thawed, stewed and enjoy the taste!
Stuffed fruits, photo:
Gogoshara pepper with onion and minced meat
This is another variation of pickled fruits that can be eaten right away or canned for the winter.
To roll, take:
- 2 kg of gogosharov;
- about 400 g of onion (red can be);
- 2 kg of sweet apples;
- 2-3 teaspoons of salt without a slide;
- about 80 g of sugar (to taste, remember that apples are sweet);
- 100 ml of 9% vinegar;
- 200 g of vegetable oil (better than refined);
- 5 cloves of garlic;
- about 10 peas of black pepper;
- 2 medium lemons (juice must be squeezed out of them);
- 1 medium bunch of parsley;
- 4-5 bay leaves;
- 100 ml of water.
My gogoshara pepper is sweet, cut off the top, peel the seeds. Remove the peel from the apples, remove the middle and the kernels, rub on a coarse grater, add the juice from two lemons. Finely chop the onion, mix it with apples, and stuff the minced meat tightly with peppers. Now we take a large deep container (pot or cauldron), put gogoshary, make sure that the fruits are placed quite tightly, the filling should not fall out of them. Between the peppercorns, we evenly place the garlic cloves cut into two and the parsley branches.
We prepare the marinade: vinegar, oil, sugar, salt, water, laurel with spices, mix in a separate pan, bring to a boil. After that, fill the gogosharas with the resulting marinade, set the medium fire mode on the stove. Extinguishing time should be at least half an hour, preferably 40-45 minutes, it is advisable to cover the container, after boiling the fire on the stove should be reduced. After the specified time, the fruits must be carefully removed from the pan, placed in sterilized bottles, pour the marinade and roll up. For a couple of days, preservation can be covered with insulation material.
To summarize, I want to say that gogoshara sweet pepper is not only tasty, unpretentious in cultivation and care, but also very useful. Like its relatives, sweet peppers, it is rich in vitamin C. The presence of vitamin P in the composition of fruits, especially in combination with vitamin C, has a pronounced strengthening effect on the walls of blood vessels.
Ratunda, different varieties, photo:
Gogoshara pepper has all the valuable qualities of sweet pepper, while it is a real find for a beginner gardener. Try and you plant this delicious, productive and unpretentious variety in your country house.
Pepper Gogoshary, reviews of summer residents
We call this pepper Ratunda. Indeed, it is sweet and juicy ... up to 15 cm in diameter ... I plant it almost every year. This year, the yellow-fruited Golden Tamara planted. And growing seedlings is the same as all peppers ... I didn’t notice a difference ... I always had good harvests of this pepper before.
Summer resident with experience
http://www.asienda.ru/post/22759/
I also tried to plant it last year only and the result is positive. Not only the taste was awesome, duck wall 8-10 mm. Thicker I did not see peppers. The disadvantage is that there are few fruits on the plant - 5-6 pieces. But then you can plant denser. Seeds brought from Tiraspol - the name Gogoshar Ruby.
serg
http://forum.prihoz.ru/viewtopic.php?t=224&start=360
As soon as the seeds of these peppers came to us, they became our most favorite variety. We plant it every year, and as the time comes for harvesting, we look forward to these tomato peppers. One look that’s worth it, such pretty girls! The bush is medium-sized, the fruits are round, we had them up to 8 cm. And, of course, the meatiness is the most valuable side of this variety. The wall thickness is from 7 mm to 1 cm. The taste is sweet, juicy, pleasant, not bitter. Like any bell pepper, ratundo (gogoshary) can be added to a variety of dishes, but when it comes to lecho ... you will lick your fingers! Due to the meatiness and juiciness of pepper, gustatory qualities surpass other varieties at times. If we talk about marinades, then I tasted nothing had to try. If you meet ratunda seeds or gogosharas somewhere, buy without hesitation. Very good grade.
Tankana
http://irecommend.ru/content/korol-lechoochen-pokhozh-na-pomidorvkusovye-kachestva-otmennye
Gogoshary, we ate all my childhood. Usually brought from rest in Moldova. There she also learned not only the recipe for stuffing, but also the common recipe for pickling for the winter. It is simple and delicious. For 10 kg of gogosharov 1.5 l of water, 1 bottle of oil, 1 bottle of apple cider vinegar, 1 tbsp. tablespoon of salt, 1 cup sugar, peppercorns, allspice, bay leaf. Gogoshary clean, cut into slices (in segments), cook in the marinade for 15 minutes. Then we put them in sterilized jars, fill them with boiling marinade and immediately twist them. All! I usually make half-liter and liter cans. Bell pepper can also be done this way, but gogosharas are tastier. And the marinade can then be used in cooking when the gogosharas are eaten.
Kristiya
http://irecommend.ru/content/krasnye-fonariki-na-zelenom-kustike