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Name:

Capsicums

(Peppers)

Variety:

Red

Yellow

Green

Family

Fruits

Availability:

Year Round

Character:

Capsicums are seed pods and can be red, green, yellow, orange, white, purple, brown and lime green. Green and red peppers grow on the same plant, it's just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties and are not simply less ripe forms of red or green.

Peppers are sweet and juicy with a mild spicy flavour. Being riper, red peppers are sweeter than green peppers. Shape also varies with each variety, from the more commonly found blocky shape to a pointy capsicum. Miniature varieties are sometimes available.

Use:

Peppers are delicious raw or cooked. You can use them raw in a salad, cut them into strips and eat them with dips, or use them as an edible garnish. Peppers taste great in casseroles, on kebabs, as a side dish, on pizzas, with meat, beans and vegetables and in pasta sauces. Try them stuffed with rice or a bread crumb mixture and baked. Roasted peppers are increasingly popular either hot or cold in salads.

Quality Points:

Capsicums should be well shaped and have skins which are firm and shiny. Avoid those with soft spots or a shrivelled appearance

Storage:

Refrigerate.  At cooler times of the year it is fine to keep capsicums in your fruit bowl

Preparation:

You need to remove the seeds and inner membranes. If you want to stuff the capsicum, cut the stem off and remove the seeds from the top, otherwise it's easier to cut the capsicum in half first. If you wish to remove the skins from the peppers, roast, grill or barbecue until the skin blisters and is blackened. Slip the burnt skins off. If they are hard to come off place in plastic bag or covered dish for a few minutes and then they will be easier to slip off.

Cooking Method:

Most depending on use

History:

Capsicums are equally known as peppers or sweet peppers. Native to tropical America, they took several centuries to spread to Europe.

Nutrition:

All capsicums are rich in vitamin C and -carotene, they also supply potassium, folate and other B group vitamins.

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