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  • The Australian Women’s Weekly Food

    WHAT’S IN Season CAPSICUMS

    Jan 25, 2021 6 minutes

    While they're officially classified as a fruit by botanists, we prepare and cook them as vegetables, just like their cousins, tomatoes, eggplant and potatoes.

    VARIETIES

    • All capsicums start their life green and change their colour as they ripen. However, there are variations in the colours they ripen into: yellow, orange and red. There are also mini varieties that are available in all colours, as well as the mildly spicy banana chillies, which are from the same family.

    CHOOSING

    • Choose capsicums with a sturdy stem and a firm, shiny exterior with no visible blemishes.

    • Avoid capsicum that feel soft to the touch, and which have wrinkled skin or any brown or black blemishes.

    PREPARING & COOKING

    • Cut capsicum in half lengthways, remove the seeds and white ribs, and slice or cut up as required. Halves may also be left intact for stuffing.

    • For capsicum rings, slice horizontally and pull away seeds and ribs.

    • If you are stuffing capsicum whole, cut a lid off the top and pull out the seeds and ribs, then stuff and cook according to the recipe directions.

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