Almost every year at this time, there is an abundance of red capsicums in the market. This is due to the strong volumes from the Bowen regions in Queensland. The quality is excellent and the prices we are seeing only ever occur a handful of occasions during the year. Bursting with flavour Red capsicums are rich in beta carotene which the body converts to vitamin A, an excellent source of vitamin E and a good source of folate (one of the B vitamins). They’re great to eat raw as a snack, in salads or with dips.
Red capsicums are actually classified as a fruit and are sweeter than green capsicums as they have been left on the vine longer to ripen. In this process, they become red and become sweeter to eat and so are far more popular than the greens. They can be used in every meal from breakfast omelettes, to lunchtime salads and of course the evening meal… be it on the barbeque, roasted, stir-fried, or in casserole.
HOW TO PICK
Select 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
Red capsicums in the crisper section or in a sealed plastic bag in the fridge for up to 1 week.
