Welcome to our new series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Native to tropical America, the capsicum was introduced to Europe by Christopher Columbus. Known as bell peppers in the USA, peppers in the UK and pimientos in Spanish-speaking countries, capsicums are technically a fruit and are closely related to chillies.
Paprika and cayenne pepper are different types of capsicums that are dried and ground into powders to make those spices we all love.
Capsicums are usually sold by colour; all capsicums are green at first, then turn red, orange, yellow or a purple-black when they ripen further.
Red capsicums are the sweetest due to their higher sugar content and are rich in vitamin C and beta carotene. Orange and yellow capsicums have almost as much sugar as the red variety, while green ones have a low sugar content due to early picking, which gives them their slightly bitter taste.
When buying, select capsicums that are firm and glossy with a uniform colour. Avoid any capsicums that have dull or wrinkled skin, spots or blemishes. Keep them in the crisper section of your fridge or in a sealed plastic bag for up to 1 week.
To prepare for cooking, cut in half and remove the seeds and membrane. When preparing the small varieties, cut off the top and scoop out the seeds and membrane.
Slice capsicums and use them raw in salads, cooked in kebabs, sprinkled on pizzas, in stir-fries or added to casseroles. They’re also delicious stuffed and roasted, barbequed or char-grilled. To roast capsicums, quarter and deseed them, then cook under a grill for 6-8 minutes or until the skin is charred and blistered.
Place in a sealable plastic bag and set aside for 5 minutes (the steam in the bag will help lift the skin). Peel off the skin, then slice and add to antipasto platters or pasta sauces, or serve on toasted sourdough bread.
You can also purée roasted capsicum and stir it through soups, pasta or dips. Capsicum is great with feta, ricotta, lamb, fish, chicken, olives, capers, tomatoes, basil, coriander and lemon.
Here are three recipes for you to enjoy capsicum this week at home:
These stuffed capsicums are an ideal accompaniment to a Summer barbeque with a bulgur wheat filling and the sweetness of Canadian maple syrup.
An ideal Summer lunch on the barbeque to enjoy fresh salmon and char-grilled vegetable skewers with tzatziki dip on the side. If you are using wooden skewers and cooking on the BBQ, soak them in water for one hour before using this will prevent the skewers from charring.
Asked to bring a side this Summer? This roasted capsicum salad is filled with goodness and guaranteed to be a crowd-pleaser.
