Capsicum Red

Description

What and Where Capsicums belong to the nightshade family of flowering plants and are native to southern North America and northern South America. Red capsicums are actually green capsicums that have been left to ripen longer, a process that changes their colour. Our preferred red capsicum growers are the brothers Brett and Tony Spurling who run the Gateway Estate in the Yarra Valley, 90km east of Melbourne city.

Flavour Sweet

Texture Firm and crisp raw or stir fried, soft and tender when cooked for longer

Use Red capsicums, like all capsicums, are incredibly versatile. They can be roasted, griddled, stuffed, sautéed, stir fried (as already noted), threaded onto skewers and barbequed, turned into a creamy dip, blended into a warming soup, and added to everything from slow cook casseroles and gratins to quick and easy pizzas and salads. 

Cooking Tip Some cooking techniques produce a capsicum with a blackened skin and most recipes recommend peeling and discard this chard remain, but if you add it to a little olive oil the oil will become infused with a wonderfully rich smokey capsicum flavour that can be drizzled over all sorts of Mediterranean dishes.

Selection and Storage Choose bright and shiny capsicums that a firm, smooth and blemish free. Refrigerate.

In Season The peak season for local, Yarra Valley capsicums is November to May 

Producer Profile The Spurling brothers, Tony and Brett, along with their wives, have taken an innovative approach to running their farming business in the Yarra Valley. To read about their creative and enterprising efforts click here.