WHAT'S IN Season CAPSICUMS

Colourful, versatile capsicums are at their peak now, and can add sweetness or smokiness, savoury crunch or silky richness to a wide variety of dishes.

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.

• To remove capsicum skin, spear a whole capsicum on a long−handled fork and turn over a gas flame or char−grill until skin is blackened and blistered all over. Or place close to a very hot overhead grill, turning to char evenly. Covered in a heatproof bowl to steam for about 10 minutes, then rub off the skin. Because they are riper, red capsicums are easier to peel than green.

STORING

• Store whole capsicums in the refrigerator crisper, where they will keep in a good condition for a few days.