My pick this week is red capsicums. At this time of the year the new crops from North Queensland get underway and the prices come down. They are very high in vitamins A and C, far more so than green caps. In fact all capsicums start as green caps and then ripen mostly to red and a few to an orange or a yellow colour. Hence the green are slightly bitter whereas the ripe fruit and especially the reds are sweeter and far richer in vitamins and nutrients. Very flexible in their usage, they are great in salads, or just as a vegetable can be added to winter casseroles, stir fries, pies or omelettes. A couple of my kids love to munch on them raw.
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.
