Figs

FRESH FIGS

Fresh Figs The fig is mentioned quite frequently in history, and is included in the garden of Eden. It is a traditional food in religious celebrations, and figures in the founding of great cultures and religions. While sitting under a fig tree, according to history, Siddhartha Gautama had a revelation that formed the foundations of Buddhism. In the original Olympic games, winning athletes were crowned with fig wreaths and given figs to eat - considered restorative, figs help speed recovery from illness, increase strength of young people and preserve the elderly in better health.

Figs are considered the most irresistible fruits of all - they contain 55% sugar, which is the highest of any fruit! Food Fact: The syrup made from figs was used as a sweetener by the Assyrians in 3000 BC, and continued into the Middle Ages. When sugar became scarce during the American Civil War, the syrup made from fresh figs came back into vogue.

Scientists maintain that the fig is from a botanical prospective - an inside out strawberry. They also contain a digestive enzyme that is found in pineapple and papaya leaves that digests proteins.

Figs have been cultivated for more than 6,000 years, and have the distinction of being the first fruit in history that was selected for artificial ripening. Around the time of the Renaissance, figs were brought to England via Italy, however, they were not cultivated in America until the 18th century when the Franciscan friars had them planted at the California missions. This was the origin of the Mission Fig - the black/purple, rather large variety that is sold both fresh and dried. The Calimyrna is a California variety which is a variation of the Smyrna fig - lighter in color and fabulous dried. The Kadota is another variety of fig that is thick-skinned and available fresh. Fresh figs are delicate with a purple scent of perfume - they are excellent roasted, served with port wine, cream or almost any kind of cheese. Dried figs are excellent stuffed, stewed and incorporated into breads, muffins, tortes and other desserts. A fig paste is also available, and is used in baked goods. In Turkey, figs are dried and made into strings that are worn as necklaces!

All fresh figs should be soft to the touch when ready to eat, and popular varieties include Mission, Brunswick, Brown Turkey, Calimyrna and Kadota. Figs peak in October and are available from July through November domestically.

Fresh figs are excellent eaten fresh. They compliment arugula, raspberries and warm chevre - serve with a red wine vinaigrette with crushed hazelnuts. Fresh figs go nicely with chocolate - dark - and are terrific when an almond sauce is added.

Figs are low in fat, high in fiber, cholesterolf-free, have the highest overall mineral content of all common fruits - ½ cup of fresh figs contains 245 mg of potassium, 55 mg of calcium and 1.2 mg of iron.

According to the California Fig Advisory Board: Antioxidants present in fruits and vegetables have been credited with protecting humans from various diseases. Research performed by the University of Scranton has determined that dried figs have a phenol makeup ranging from 4 to 50 times higher than other fruits. 100 grams of processed figs provide more polyphenols than the total daily per capita consumption of polyphenols from 21 commonly consumed vegetables, or 12 fruits.

Rutgers University in NJ has determined that dried figs contain Omega-3 and Omega-6 essential fatty acids, as well as a number of phytosterols - credited with decreasing natural cholesterol synthesis in the body, thus lowering overall cholesterol counts.

DRIED FIGS: Crown/String

Dried Figs Fig remnants have been found that date back hundreds of years. The fig is native to Asia Minor (between the Mediterranean and Black Seas), and grow from seeds and/or cuttings. Dried figs were squeezed into loafs and strung on strings - Crown and String Figs are available from J&J. The dried figs of the past provided food during long journeys - high protein and high carbohydrate food source.

Eventually after much travel and many restrictions (families on the island of Espanola (now Cuba) were each allowed only one fig tree so as to not compete with the mother country), fig trees by the mid-1800's reached both coasts of the US. A thriving industry by the 20th century in the Southwestern US, the Southeastern part of the country failed to develop. Fortunately, things have changed, and figs are enjoyed world-wide in their fresh or dried state. Dried figs store well under proper storage conditions, and are more intense in flavor than fresh figs.

Dried crown and string figs are the compact form of fresh fruit, and are slightly crunchy in texture and contain many seeds - they have a sweet, nutty flavor and can be eaten out of hand or used in many dishes. Crown and string figs will store for months in an air-tight container in the cooler.

Dried figs need to be trimmed prior to chopping, marinating or baking. The stems need to be trimmed, and a knife or kitchen scissor work best. If the utensil becomes sticky, simply dip in hot water frequently, or coat slightly with vegetable oil.