Fig 34 top tips and secrets

Did you know that strictly speaking, figs are not considered to be fruits?

• For the sake of accuracy, figs are really blooms that have been turned on their side. It is possible, though very uncommon, to locate the seeds of hundreds of teeny-tiny blooms inside the fruit itself. The proof is in the form of tasty seeds that can be consumed by humans.
• The word “fig” derives from the Latin word “ficus,” as well as the ancient Hebrew name “feg,” which was used to refer to the fig tree. On the basis of the kind of bloom that they produce and the means by which they reproduce, figs may be broken down into one of four types. Only one kind of fig, known as a caprifig, is capable of producing pollen; the other three varieties are reliant on this one’s pollen.
• Figs may be grown from a variety of sources, including seeds, cuttings, tissue cultures, and grafts. This kind of reproduction, which is known as vegetative, is far quicker than reproduction via the use of seeds. Figs are often produced as fruit on the branches of the plant. On the other hand, many varieties of figs that are native to the Philippines have the ability to bear fruit directly on the stem.
• People who are trying to kick the habit of smoking are encouraged to eat figs. They may reduce the urge to smoke cigarettes thanks to the high alkalinity content of these foods. And Figs are an alternative beverage choice for some individuals in place of coffee.

Fig nutrition values and health benefits

1. Fresh figs, in addition to having a high vitamin content, are also relatively low in calories, making them a perfect complement to any diet that strives to strike a healthy balance. Dried figs, on the other hand, have a high sugar content and calorie count. This is because the drying process concentrates the fruit’s natural sugars, which causes the sugar content to increase.
2. Additionally, figs contain trace amounts of a wide variety of vitamins and minerals, the most prevalent of which are copper and vitamin B6. Figs are rich in both of these nutrients. Copper is a vital mineral that plays a role in a wide number of bodily processes, such as the production of blood cells, connective tissues, and neurotransmitters. It also plays a role in the body’s metabolism, which is the process through which energy is created.
3. Copper may be found in very high concentrations in the wild. Vitamin B6 is an essential nutrient to have on hand so that your body can properly metabolise the protein in its food and create new proteins. In addition to this, it has a substantial influence on the state of the brain.
4. Figs have a long history of usage in traditional Chinese medicine as a home remedy or alternative treatment for digestive disorders such as constipation. Because they contain fibre, they may help to support digestive health in a number of different ways, including softening and adding volume to stools, reducing constipation, and acting as a food source for the beneficial bacteria that live in your gut in the capacity of a prebiotic, which is another name for fibre.
5. Drinking fig leaf tea before breakfast may have decreased the amount of insulin that was required for people with type 1 diabetes. According to the findings of another study that was published not too long ago, beverages that contained significant amounts of fig fruit extract had lower Glycaemic Index (GI) values than beverages that did not contain any fig fruit extract, which suggests that these beverages might have more positive effects on the levels of blood sugar.
6. Figs may contain a considerable quantity of vitamin K, which may interfere with the action of blood-thinning medications and make them less effective. If you are using a blood thinner, you should keep your intake of figs and other foods high in vitamin K at a consistent level from day to day in order to limit the likelihood that the prescription may cause you to have any adverse effects.
7. In conclusion, figs have the potential to trigger an allergic response in certain people. According to the findings of certain studies, those who are allergic to birch pollen are also at an increased risk of developing an allergy to fig pollen. Additionally, fig trees have been shown to contain natural latex, which might result in allergic responses in some people.
8. Figs, on the other hand, may render blood-thinning medications ineffective due to the high concentration of vitamin K that they contain. Dried figs, on the other hand, should be taken in moderation due to the high sugar content that they have. Having said that, fresh figs, fig leaves, and tea made from fig leaves are all wonderful additions to a diet that prioritises overall health and wellness.

80g of fresh figs has 60 calories(251kj), 0.6g protein, 0.2g fat, and 15.4g carbs, including 2.4g fibre.

How to store figs and how to buy them

• Due to the fact that fresh figs quickly spoil, their shelf life is rather limited. Because they do not ripen fully after they have been picked, they must be taken from the trees at the exact moment that they are ready to do so. A fig that has not yet reached its full maturity and has a highly solid texture will not do so in the future. The middle of June all the way through the middle of October is when fresh figs are at their peak quality and may be harvested with the most success.
• If you locate them in a market, you should only buy them if you plan to use them within a relatively short amount of time after you get them home. If they are not kept correctly after being harvested, fresh figs will go bad within seven to 10 days after being picked. This often denotes that you have no more than three days to make use of them at your property and that the time limit is strictly enforced.
• Pick out figs that are spotless, dry, and have skins that are unbroken, smooth, and unblemished. The texture of the fruit should be soft and yielding to the touch without being mushy or having a consistency similar to that of mush. Take a sniff of the fruit to engage your senses and learn more about it. If the fig has even the slightest whiff of sourness about it, then the fermentation process has already begun. Once they have reached the end of their shelf life, figs begin to lose their round shape and begin to collapse inward. This process is known as involution.
• It is very necessary to refrigerate fresh figs in order to forestall their degradation. You may choose to use them immediately, or you can put them in a plastic bag and store them in the section of your refrigerator that is the coolest for up to two days. Whole, sliced, or peeled fresh figs may be frozen in an airtight container for up to ten months, while frozen figs in individual pieces can be stored in the freezer for up to twelve months. Simply allow the fruit to defrost completely before using it, and use extra care in working with these very delicate fruits.
• Eating figs with or without their peels is a perfectly acceptable option. Before you cut into a fruit, check to see that the stem does not have any sap oozing out of it near the beginning of the fruit. Before you go in, you should make sure to give it a quick rinse in the sink with some running water. Peeling your figs is an option, but it seems like a lot of work for very little reward given that the skin of figs is already so tender and delicious. Figs may be enjoyed with or without the peel.
• As a result of their delicate nature, fresh figs are often replaced by canned or dried varieties as a convenient alternative.
  1. To our good fortune, not only are they inexpensive, but they are also easily accessible in the vast majority of retail locations.
  2. If they are kept in the appropriate environment, canned figs have a shelf life of up to one year.
  3. Leftovers of canned figs that have been opened may be preserved in the refrigerator for up to a week if they are placed inside of a container that has a lid.
  4. If they are maintained in the container in which they were purchased, dried figs may be stored at room temperature for up to one month.
  5. If you put them in the refrigerator, you should be able to store them for up to a year; this makes the refrigerator an excellent choice for long-term storage.
  6. After opening a package of dried figs, you should immediately put them in a plastic bag that can be sealed and store them in the refrigerator.
• Throw away any figs that have a rancid odour.
  1. When left in storage for an excessive amount of time, figs can ferment and have a pungent odour. It is time to get rid of yours if they have a sour smell or any other unpleasant odour coming from them.
  2. Are mushy, have shrunken (collapsed inward), or leak water out of their pores. All of these are signs that your body is losing water, and unfortunately, there is not much that can be done about it at this time.
  3. The colour of the meat is dark (or perhaps black), rather than red. Because of this, you should always chop figs that are becoming old in half before eating them. Because figs that are rotten tend to be either squishy or smell sour, which means that you often do not even need to open them to determine if they are rotten.
  4. Get contaminated with mould or begin to decay. Either scenario indicates that eating fruit is no longer a safe option.

Cooking techniques, secrets, and tips from the kitchen

1. Figs that have reached their peak ripeness and are full of juice are ideal for use in the preparation of sweet jams and tangy chutneys in the home kitchen. It is delicious whether used as a spread on toast or mixed with yoghurt, and it also makes a beautiful gift for both close friends and members of one’s own family. You could also make chutney to accompany your cheeseboard; a sticky fig and port preserve is a delectable alternative that is perfect for the holiday season.
2. Figs with pastries equals a smorgasbord of possible combinations. There are a number of possibilities that you might think about, such as adding sweet or savoury flavours, a pastry lid or a crisp base, or entirely surrounding your items in buttery, flaky delight. Is there anything tastier than a baked item that’s crammed full of fruit? Fill your dishes with natural sweetness and give cosy classics like crumble, the basic Swiss roll, and traditional coffee cake a festive twist by adding a hint of nutmeg or cinnamon.
3. Dried figs, along with currants, almonds, spices, and any other ingredients, are amazing additions to Christmas fruit cakes since they are so good at soaking up wine. Other components that work well in Christmas fruit cakes include candied ginger and candied orange peel.
4. An indelible symphony of flavours and sensations is produced when sweet, sticky honey-glazed halloumi is combined with peppery rocket, salty prosciutto, and crunchy toasted almonds. Why not be creative with your own collection of ingredients and try combining the sweet flavour of figs with the creamy flavour of mozzarella and the bitter flavour of salad greens like chicory?
5. Give yourself a break from the same old sage and onion stuffing — these fruity flavours will infuse the traditional Sunday roast side dish with a much-needed burst of flavour. We filled the pork loin roast with figs and apples, and the unexpectedly delicious result was a salty contrast between the sweet fruit and the salty pancetta in the stuffing.
6. If you’ve never eaten it before, tomato and basil bruschetta is a gourmet treat that you really must try.
   • In this particular rendition of the recipe, which is used to make an appetising appetiser, the ingredients mission figs and goat cheese are used.
   • This meal can be prepared in next to no time at all.
   • The preparation of the crostini may easily be done in advance and requires very little effort.
   • After being cut, basil and figs are difficult to keep fresh for a long period of time.
   • Take the crostini out of the oven and let them cool for a few of minutes before serving. On top of each individual crostini, a thin layer of goat cheese should be applied.
   • A dollop of chopped figs, some fresh basil, and some olive oil should be drizzled over crostini before serving. They might have a balsamic glaze poured over the top of them.
7. Wrapping figs in prosciutto or another kind of cured meat (such as salami, pancetta, or soppressata, for example), then fastening them with a toothpick before placing them on the grill is an excellent way to cook figs. With order to prevent the figs from falling through the grill grates, it is a good idea to wrap the grill in aluminium foil before beginning the cooking process.
8. Have we mentioned that figs and cheese are a deliciously harmonious combination? A bagel that has been toasted with cinnamon and then loaded with creamy ricotta, sweet figs and honey, tangy blackcurrant jam, and a sprinkling of crumbled sesame snaps is an excellent illustration of this. Alternately, you could use your Christmas leftovers to create a gourmet grilled brie, ham, and fig, jam toastie. This toastie is packed to the brim with the delectable flavour of cheese and will leave you wanting more.
9. Fruits with a fleshy texture, such as figs, pair well with a variety of cheeses and cured meats, including goat cheese, blue cheese, bacon, and prosciutto de Parma, among others. They are also delicious when combined with honey, phyllo dough, caramel, vanilla, black pepper, rosemary, cinnamon, cardamom, almonds, hazelnuts, and walnuts; red wine; balsamic vinegar; or sherry vinegar

The history of figs from the beginning until today

• The edible fig is still farmed today. Gilgal I, an early Neolithic village, yielded nine parthenocarpy figs from 9400–9200 BC (in the Jordan Valley, 13 km north of Jericho). The finding may represent the earliest agricultural endeavour, predating the domestication of cereals like wheat, barley, and legumes. Several explanations explain the planned planting and cultivation of this infertile but attractive crop one thousand years before the following crops were domesticated (wheat and rye).
• Aristotle and Theophrastus wrote on fig farming in ancient Greece, indicating its popularity. Aristotle believed that figs had two sorts of people: one that produced fruit and one that supported it. Wild caprifigs help the farmed fig produce fruit. According to Aristotle, the wild fig’s seeds contain psenes (fig wasps), which start out as larvae and then fly out to find and penetrate a tamed fig, preventing it from dropping.
• In Cato the Elder’s De Agri Cultura (c. 160 BC), figs were grown in Mariscan, African, Herculanean, Saguntine, and black Tellanian strains. The fruits were used to fatten geese for foie gras, a precursor. Livia, Augustus’ wife, poisoned him with figs from his garden. Ancient Roman gardens grew the Liviana fig, presumably due to her horticultural skills.
• It was cultivated in Pithoragarh, India, in the Kumaon highlands before being sold from Afghanistan to Portugal. Northern Europe and the New World cultivated it in the 15th century. Cardinal Reginald Pole planted fig trees at Lambeth Palace in the 16th century.
• Spanish missionaries under Junipero Serra brought figs to California in 1769. Their Mission variant remains popular. Its ease propagation as a parthenocarpy (self-pollinating) cultivar makes it a good introduction.
• Turkey (27%), Egypt, Morocco, and Algeria (64%), produced 1.14 million tonnes of raw figs in 2018.