How to Choose FigsFigs, they should be soft and yielding, but not squashy.
Benefits of FigsThey have laxative properties; help eliminate toxins and restore vitality.
- BRONCHITIS; a few times a day, drink fig water – a great expectorant. Procedure: Chop 24 dried figs and soak them in 2 liters of filtered water at least overnight. Drain this water and drink one glass first thing in the morning and then all through the day.
- Are you suffers from constipation? Try this very sweet home-made Fig and Prune Syrup:Soak about 1 cup dried figs and 2 cup prunes in 2 cup water for at least 15 hours. Blend it in a food processor. Add 10 T organic (or any other extra quality) pure honey. Keep it in a hermetic jar. Drink before each meal and before bed. Or make this powerful and delicious Fruit Puree (double enjoyment): Boil 4 dried figs, 5 dried prunes, and 5 naturally dried apricots (brownish color), 6 dried yellow plums, 1 fresh green apple, and 2 cups water. Bring to boil and reduce heat to medium. Cook uncovered till the water is fully evaporated. Cool completely, puree in the blender or food processor. Enjoy this delicious and very helpful puree mixed with a pot of low fat homemade yogurt, and tell me what happens tomorrow morning! You’ll enjoy it twice! Don’t forget to drink plenty of water on the way.
How to Store FigsRipe figs are extremely delicate and do not travel well, so it is hard to find imported fruit at a perfect stage of maturity, but they can be ripened at home, by storing them on a high shelf.
How to Use and Eat FigFresh figs are best eaten in season, without peeling them. The dried versions are great to take everywhere as a snack. Fresh figs are delicious served on their own, but they have an affinity with nuts such as walnuts, pistachios and almonds. They can be served raw as a first course with Parma ham or salami, or with Greek yogurt and honey or stuffed with raspberry coulis or mascarpone and served as a dessert. Poached in a little water or wine flavoured with cinnamon or nutmeg, they make an excellent accompaniment to duck, game or lamb.
How to Ripen FigsRipe figs are extremely delicate and do not travel well, so it is hard to find imported fruit at a perfect stage of maturity, but they can be ripened at home, by storing them on a high shelf. In season, you will find delectable local figs that are just ripe for eating. They should be soft and yielding, but not squashy. There are few fruits more delicious than ripe figs, but treat them with care, as they bruise very easily.
Menu Fruit Combinations
- Nectarine, fresh figs & sour cherries.
- Baked Figs with Amaretti: ripe figs are stuffed to serve with orange-flavored Chantilly cream.
Tips and NotesIn season throughout the Mediterranean, you will find delectable local figs that are just ripe for eating. Purple and green figs: Dry with a sweet odor and no blemishes.
Nutrients and CaloriesThey are also considered among the highest plant sources of calcium and are high in phosphorus, potassium, vitamin C and beta-carotene. Best sources of potassium include apricots, bananas, figs, potatoes, raisins, garlic, legumes and squash. A great source of fiber and full of vitamins and minerals, figs are delicious served on their own Per 100 g of raw, fresh figs:
Calories: 74 kcal Carbs: 19g Protein: 0.7g Fat: 0.3g Fiber: 3g Potassium: 232mg Manganese: 0.1mg Vitamin K: 4.7mcg Vitamin B6: 0.1mg Magnesium: 17mg Calcium: 35mg Thiamine: 0.1mg Vitamin A: 142IU Vitamin C: 2mg