Capsicum

These vividly coloured vegetables are relative newcomers on the Tasmanian vegetable production scheme and they are proving to be most successful. Related to potatoes and tomatoes they are sometimes known as bell peppers or sweet peppers and come in a variety of colours.

Tasmanian growers mainly produce red, orange and yellow 'blocky' (not blokey!) shaped fruit with thick skins, hollow and very few seeds.

Green capsicums are the least ripe or mature of the capsicums and tend to lose some of their colour when cooked, whereas the sweeter red, yellow and orange capsicums retain their colour.

Season

October - May

Selection

Choose firm, brightly coloured capsicums with tight skin that are heavy for their size.

Storage

Refrigerate for use within 5 days.  Storing in a polyethylene bag will help decrease the rate of ripening and spilage.

Nutrition

High in vitamins A & C, keeps eyes & skin healthy, helps protect against infections and keeps teeth & gums healthy.  Fat free, saturated fat free, low sodium, cholesterol free, low calorie.