Papaya Sherbet 420 Fast Buds Feminized Seeds – Tropical Flavor & 30% THC

Papaya Sherbet 420 Fast Buds is a powerhouse feminized hybrid that delivers tropical flavor, extreme potency, and massive yields with minimal effort—perfect for both new and experienced growers chasing top-tier results.

Still stuck with bland, low-yielding strains that stress at the first sign of trouble? You’re not alone. Most photoperiods demand constant attention, precise conditions, and still underdeliver when it matters. They stretch too much, break under wind, or collapse from mildew after weeks of care. The result? Disappointment, wasted time, and a harvest that doesn’t match the hype.

And let’s be real—waiting months only to end up with airy buds and weak effects is soul-crushing. You want flavor that pops, resin that glistens, and a high that hits deep without needing a PhD in plant science. You don’t want to babysit your garden. You want a strain that fights for you, not one that folds at the first challenge.

Enter Papaya Sherbet. This fast-flowering, ultra-resilient hybrid from FastBuds combines Papaya (Oni Selection) and Sunset Sherbet to create a grow that’s as tough as it is tasty. It laughs at stress, bounces back from training, and floods your space with dense, trichome-coated colas in just 8 weeks of flowering. Indoors, it yields up to 700 g/m² (24.7 oz/ft²); outdoors, each plant can pump out up to 1.3 kg (45.8 oz) of premium bud. With THC levels hitting 30%, the effect is deeply relaxing—perfect for unwinding after a long day. The flavor? A creamy, sweet explosion of papaya and citrus with a gassy sherbet finish that lingers on the palate.

What It Feels Like to Grow Papaya Sherbet

From seed to harvest, Papaya Sherbet feels like growing with a safety net. It shoots up fast with strong stems and wide internodal spacing, letting air flow freely through its bushy structure. Even under aggressive LST, it recovers in hours, not days. The scent during flowering is pungent—sweet and sour with tropical punch—so keep a carbon filter handy. Buds swell fast, turning dark green with purple hues in cooler temps, and become so frosty they look sugar-coated. You’ll know you’ve got something special when your scissors gum up from the resin during trimming.

How to Maximize Your Harvest

• Start in a 3–5 L pot and transplant to 11 L for indoor grows to balance size and yield.
• Use 18/6 light cycles indoors and flip at 30–40 cm (11.81–15.75 in) for optimal canopy control.
• Outdoors, plant in 50 L pots with well-aerated soil to support its massive root system.
• Apply light topping or FIM in early veg—this strain handles training like a pro.
• Boost resin with a PK additive during weeks 4–6 of flowering for denser buds.
• Flush 7–10 days before harvest to enhance flavor and smoothness.
• Harvest when trichomes turn milky to amber for a balanced body-cerebral high.

Why This Strain Fits Your Lifestyle

• Resilient genetics mean fewer worries and more chill—ideal for busy growers.
• Fast 8-week flowering lets you enjoy multiple harvests per year.
• High THC and rich terpene profile deliver a satisfying, long-lasting experience.
• Dense bud structure makes trimming easier and more efficient.
• Strong resistance to mold and pests reduces the need for chemical interventions.
• Massive yields ensure you’re always stocked without constant replanting.

How It Pairs With Your Grow Setup

Papaya Sherbet thrives when paired with the right gear. Use a well-draining soil mix enriched with organic matter to support its vigorous growth. For indoor setups, pair it with a quality LED like those in our LED grow lights collection to maximize canopy penetration. During flowering, boost performance with root stimulants like Alg-A-Mic BioBizz to enhance nutrient uptake. For outdoor grows, consider using World of Seeds genetics for cross-pollination experiments or variety rotation.

Technical specifications

• Breeder / Brand: FastBuds
• Type: Feminized
• Dominance: Indica-dominant hybrid
• Genetics / Cross: Papaya (Oni Selection) × Sunset Sherbet
• Flowering time: 8 weeks
• Indoor yield: 550–700 g/m² (19.4–24.7 oz/ft²)
• Outdoor yield: Up to 1.3 kg/plant (45.8 oz/plant)
• Indoor height: 0.80–1.20 m (2.62–3.94 ft)
• Outdoor height: 1.00–1.50 m (3.28–4.92 ft)
• Difficulty: Low
• Structure and vigour: Bushy, strong stems, wide internodal spacing
• Ideal climate: Temperate to hot; tolerates moderate cold
• Resistance: High resistance to mold, pests, and environmental stress
• Training: Suitable for LST, topping, FIM, SCROG
• Recommended pot: 11 L indoors, 50 L outdoors
• Light: 18/6 (vegetative), 12/12 (flowering)
• Temperature: 22–26 °C (veg), 20–25 °C (flowering)
• Humidity: 60–70% (seedling), 50–60% (veg), 40–50% (flowering)
• pH: 6.0–6.5 (soil), 5.8–6.2 (coco/hydro)
• Smell in grow: Strong—sweet, tropical, slightly gassy
• THC: Up to 30%
• CBD:
• Aromatic profile: Myrcene, limonene, caryophyllene
• Flavour: Papaya, sweet, creamy, citrus, gassy aftertaste
• Effect: Relaxing, euphoric, body-heavy—ideal for evening use

Frequently Asked Questions

Is Papaya Sherbet easy to grow?

Yes, it’s beginner-friendly thanks to its high stress resistance, fast flowering, and forgiving nature. It bounces back from training and environmental swings with ease.

How much does Papaya Sherbet yield outdoors?

Each plant can produce up to 1.3 kg (45.8 oz) under optimal conditions, especially when grown in 50 L pots with full sun exposure.

What does Papaya Sherbet taste like?

It delivers a creamy, sweet papaya flavor with citrus and tropical fruit notes, finishing with a gassy, sherbet-like kick that lingers.

When should I harvest Papaya Sherbet?

Harvest after 8 weeks of flowering when trichomes are mostly milky with some amber for a balanced, relaxing high.

Personal Experience of Pevgrow’s CEO (Alan)

I grew Papaya Sherbet in my outdoor garden last summer, and it was a game-changer. I planted it in a 50 L pot with a mix of coco and perlite, and it shot up to 1.4 m (4.59 ft) in no time. I did a light FIM at week 3, and it responded like a champ—bushy and full. The smell during flowering was intense, so I had to run a carbon filter. By week 8, the buds were rock-hard and covered in trichomes. I flushed for 10 days, dried slowly, and cured for 3 weeks. The high is deep and calming—perfect after a long day. The flavor is next-level: sweet, creamy, and complex. My only tip? Support the branches early—they get heavy. This one’s a keeper.