Baby red capsicums
Baby capsicums were first developed in Japan so they could be used as single serves. They are about half the size of regular capsicums and have thinner skin. Their flesh is crisp and sweet.
Steve Brown
Are they good for me?
Like all capsicums, the baby versions are rich in vitamin C and beta-carotene, and are a source of niacin, folate and dietary fibre.
Buying and storing
Look for firm baby capsicums that have glossy bright-red skin. Store uncut in the crisper for up to a week.
Preparation
Wash in cool water and simply slice as required.
Cooking tips
- Cut into wedges and deseed. Fill with cottage cheese for an easy snack.
- Cut in half and deseed. Drizzle over balsamic vinegar and brown sugar. Roast in the oven until tender.
Related articles
Capsicum
How to prepare a capsicum
Vine sweet minicaps
Source
Taste.com.au — November 2011 , Page 120
Author
Tulsi Bramley
