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 regions in Queensland. The quality is excellent and we’re seeing prices we only ever experience a handful of occasions during the year.
Red capsicums all start out as green capsicums but are 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
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.