Around this time, in most years, there are very strong volumes of red capsicums in the market. This is due to the overlapping of the Bundaberg and Bowen growing regions in Queensland. The quality is excellent and prices are almost half from what they were last week. Red capsicums all start out as green capsicums but are left on the vine longer to ripen. In this process, they turn red and become sweeter to eat which make them far more popular than the greens! They can be used in every meal from breakfast omelets to lunchtime salads and of course the evening meal – be it on the barbeque, roasted, stir-fried, or in casserole.
HOW TO PICK
Pick red capsicums that are firm and glossy with a uniform colour. Avoid any capsicums that have dull or wrinkled skin, spots or blemishes.
HOW TO STORE
Keep capsicums in the crisper section of your fridge for up to a week.