Evidence of the use of figs dates back to the Gizeh pyramids, where the fruit can be found in drawings. They were revered from Cental Africa where people believed ancestral spirits lived in fig trees, to the far east where they were believed to bring divine wisdom.
Uses
Fresh figs can be eaten whole like most other fruits. They are also used as an addition to cakes, breads, pies or puddings. In recipes, they can be used as a substitute for any dried fruits.
Benefits
One of the most common benefits of the fig is their laxative effect, which can stimulate sluggish bowels. According to C. Norman Shealy, author of "Illustrated Encyclopedia of Healing Remedies", they also can help to soothe the mucous membranes and respiratory system because of the mucin content. Figs are also an excellent source of calcium.
Selection
Figs are best when they are plump, and yield slightly under your fingers. Ripe figs tend to ooze nectar, while under ripe figs contain a more milky liquid. Sour smelling figs should be avoided.
Nutrition
According to Dianne Onstad, author of "Whole Foods Companion," a serving of 100 grams or 3.5 ounces of raw figs contains 80 calories. Each serving also contains between 35 to 78 mg of calcium.
Types
The sweetest figs are the black mission figs, which are black to dark purple in color with a pink inner flesh while greenish-yellow calimyrna are the next sweetest. The adriatric figs vary from light green to yellowish-green with a pink to dark red inner flesh and are the least sweetest of the varieties. The kadota fig is a small white-skinned fig with very few seeds.
References
- "Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods"; Dianne Onstad; 1996.
- "Illustrated Encyclopedia of Healing Remedies"; C. Norman Shealy; 2002.
- "Fruits and Vegetables of the World"; Michel Viard; 1995.
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