Red Capsicums are in abundance at the markets this week and are bursting with flavour. Red capsicums are high in vitamin A and C. They’re great to eat raw as a snack, in salads or with dips. Red capsicums are actually classified as fruit and are sweeter than the green as they have been left to ripen on the plant for longer. To eat simply remove the stem top, white ribs and seeds. Serve as a vegetable or add to casseroles, stir-fries, fried rice, pies or omelettes.
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.
