Week 43: Figs
Figs grow on the ficus tree, which is a member of the mulberry family. Figs can be traced back to the ancient Greeks and Romans who revered the fruit and considered it sacred.
Figs are in season from June – Oct. Dried figs, however, are available throughout the year.
Figs are a good source of fiber, vitamin B6, copper, potassium and pantothenic acid.
Help with lowering blood pressure: due to the presence of potassium.
Weight loss: due to the rich source of fiber.
Benefit for Diabetes: due to the fig leaves, which help to reduce insulin.
Skin conditions such as eczema, psoriasis and vitiligo can be treated with the fig leaf.
Selection, Storage and Preparation
Fresh figs are highly perishable, so it is best to purchase them one to two days before eating them. Choose figs that have a rich, deep color and are plump and tender, but not mushy. They should be free of bruises and have firm stems. You should detect a mildly sweet fragrance.
It's important to keep fresh figs cold to slow deterioration. If not eating them right away, store in a bag in the coldest part of your refrigerator for up to two days. Fresh figs can be frozen whole, sliced, or peeled in a sealed container for ten to twelve months. Simply defrost prior to using and take extra care when handling these super delicate fruits.
Before eating or cooking figs, wash them under cool water and then carefully remove the stem. Gently wipe dry.
Commercially grown dried figs may be treated with sulfur-containing compounds, which help extend their shelf life. Some individuals may have adverse reactions to sulfites.
People who are sensitive to mulberry, natural rubber latex or weeping fig may have an allergic reaction to figs.
This recipe for fresh figs with peppered honey, goat cheese and mint from The Forest Feast is super easy and unbelievably tasty!