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Sweet Peppers (capsicum frutescens grossum)

These also go under the name of Capsicum, Bell Pepper and Pimiento (adapted from the Spanish), and come in various colours, partly depending on their ripeness. The traditional varieties start green and become red as they further ripen. Orange and Black varieties are modern strains; while the yellow varieties are known as ‘wax’ peppers.

All can be sliced, deseeded, then used in salads, or cooked in olive oil to be part of Ratatouille or Peperonata.

They become more digestible if they are skinned, and this can be quickly achieved by grilling the fruit on all sides until charred, then placing them in a plastic bags until they cool. The skin will come straight off.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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