Green Capsicum

Green capsicums are harvested earlier than red capsicums. Green capsicums tend to lose their vibrant colour when cooked for long periods, so are best suited to quick-cook recipes. A number of varieties are grown, including bullhorn, block and long (this distinguishes the shape of the capsicum and minor flavour differences).

How to store

Store in the crisper section of your fridge. Use as soon as possible.

How to cook

For tasty coleslaw, add finely sliced green capsicum to shredded cabbage, grated carrot and mayonnaise.

Add green capsicum pieces to a pungent tomato salad with red onion, season with balsamic vinaigrette and top with coriander.

For a great barbeque dish, thread capsicum cubes onto skewers with pork pieces, onion and pineapple. Barbeque until pork is cooked through.