Capsicums

Sweet, crisp, and slightly fruity with a mild vegetal undertone. Green ones are more grassy and slightly bitter, while red ones are significantly sweeter and richer in flavour.

Plenty of vitamin C for your immune system, and vitamin B6 to help you use the energy from your food. Red ones are usually sweeter because they've had more time on the plant, which also means more nutrients. Don't waste the white bits and seeds, they're full of flavour and nutrients too.

Look for capsicums with glossy, taut skin and a heavy feel. If they look wrinkled or the stem is shrivelled, they’ve lost their crunch and started to go bitter.

Green capsicums are just unripe versions of the red ones. If you want maximum sweetness, always go for the red, orange, or yellow varieties.

Store them in the crisper drawer of your fridge. Keep them dry; moisture is the enemy and will cause them to go slimy and mouldy faster.

If they start to go soft, don't bin them. Dice them up and freeze them for use in cooked dishes later on.

Eat them raw for crunch in salads, or roast them until the skin chars and slips off to reveal a silky, smoky texture.

They are the backbone of many stir-fries and fajitas, providing a massive hit of colour and a sweet-savoury base when softened in oil with onions and garlic.