Better known in America as ‘bell pepper’ or sweet ‘pepper’ capsicum, especially red ones, have extremely high levels of vitamin C – enough to meet around 10 people’s daily needs. Capsicum is closely related to the chili but is a lot sweeter and not spicy at all.

Capsicum is prepared and eaten like a vegetable but what many people don’t know is that they are actually a fruit. A fruit that is made up of thick walls enclosing a hollow inside and segments which hold the seeds. There are many colours, green, yellow, red orange and purple and a wide range of shapes. Ask your greengrocer for the best local types in your area.

Remove the sides around the centre by cutting down from top to bottom, keeping the pieces about 4 cm wide. Cut off the white segments on the inside of each piece.

Slice chunks into strips, cut in half and add it to a salad.

For stuffed capsicum remove the top with a knife a put aside. Clean out the insides removing any part of the segment and all of the seeds. You should be left with a hollowed out capsicum shell. Replace the lid after stuffing the capsicum.

When selecting a capsicum make sure there isn’t any damage to the outer layer and the skin is glossy and firm. No spots or shrivel. Store in an airtight bag in the crisper section of your refrigerator.

- Grill capsicum slices in a large griddle pan or barbeque with olive oil and lemon juice, until the skin starts to blister and char. You can then either keep the skin on or peel it off when the capsicum turns soft. Grilled capsicum is great tossed through a leafy salad.

Remove the insides, cut off the top and thinly slice into rings or in strips to put on a pizza.

Capsicum is a great ingredient in salads sliced thinly in small slices, fresh or roasted.