dried figs digestion What is hidden by little seed?
Figs is fruit native to the Mediterranean basin, The digestion of dried figs What the little seed conceals and hidden although they are now grown by almost all the warm regions of the globe
There are many types of figs (about 700), but the most common are divided into two main families: white figs (in fact the skin is light green and the pulp is bright red) and black figs (the skin is purple
meat is closed)
In their type it is more or less dark pinkish red)
Season: In Quebec, fresh figs are available primarily in the fall
Dried or canned figs are available all year round
Shopping Guide Fresh figs are very fragile and hardly support transportation
Therefore, most of the world’s products are dried or canned before export
However, there are fresh seasonal figs that are a real treat for connoisseurs
They can be eaten as table fruit, or they can be added to many sweet and savory recipes
Choose very fleshy figs with slightly wrinkled skin and small cracks
They must be soft – this is very important, because figs do not ripen after harvest
If there is a drop of sugar (white liquid) at the bottom of the fruit it is a good sign: it means that it is ripe
protection Figs are very fragile indeed and shouldn’t be stored for more than a day or two after purchase
Ideally, keep them out of the refrigerator so they don’t mask their flavor
If it’s really hot, they can be wrapped in aluminum foil and stored in the vegetable drawer for a short time
Dried figs can be stored in a sealed container for several months
Health benefits Contrary to popular belief, figs contain very few calories – about 25 calories per fruit, which equates to 60 calories per 100-gram serving (like apples)
They are a great resource for: Fibers iron Vitamin B and C Antioxidants Soccer phosphorus magnesium potassium Dried figs in a white bowl
Dried figs can be stored in a sealed container for several months
Cooking tips We do not peel figs before eating them because all the benefits are concentrated in the peel
Aside from this little quirk, they are really versatile and can be enjoyed in a number of ways: sweet version In table fruit, always at room temperature
Simply mashed with a fork and spread well on fresh bread
In pies, crumble, clafotis and fruit papillote: they go particularly well with apples and pears
In the chocolate fondue
Stuffed with soft ganache, with some chopped walnuts or almonds for added crunchiness
It is fried in butter with a spoonful of honey and spices (cinnamon, red anise)
It is cooked in wine or fruit juice as an accompaniment to ice cream or white cake
In homemade smoothies and juices
In jam, compote and jam
Dry: in biscuits, cakes, homemade bread, energy bars, mixed nuts and dried fruit, etc
Salt version As an appetizer: they go perfectly with goat cheese, raw ham (prosciutto) for canapes, skewers, etc
In the salad: the salad is enriched with lamb’s lettuce, escarole, mesclone, etc
Filled with cream cheese (blue cheese, goat cheese) and walnuts or pine nuts
Sautéed in butter with garlic and dried shallots, it goes well with all your chicken
in ratatouille In a pilaf it is sprinkled with chilli, ginger, walnut kernels and fresh coriander
In Tajin
In chutneys
In curry and other spicy dishes
Dry: in small pieces in chicken or vegetable dressing, or to garnish in an original way a dish of rice or beans
The tender, gourmet and sun-drenched figs return in July and remain on the table until the end of September
The fruit is native to the Middle East and its Latin name, Ficus carica, refers to Caria, a historical region in southwestern Asia Minor that was once part of the Roman Empire
These fruits have a symbolic value
For example, for Buddhists and Hindus, it symbolizes knowledge, abundance and fertility
Figs can be eaten raw, but they can also be preserved
that’s why in ancient times they were considered a source of energy and sweetness that could be used all year round
There are different kinds, with different colors and flavors
The skin varies from light green to dark purple
What’s the best way to eat fresh and dried figs? Follow our tips to learn how to get the most out of these summer fruits
Read also: Know the difference between a fig and a prickly pear Click here to find out
How to eat fresh figs? How to eat fresh figs? One of the best ways to enjoy the delicate sweet flavor of these fruits is to eat them fresh, picked or purchased
The first way to eat them is very simple
You can eat the whole fruit by chewing it directly
The skin of the fig is edible, so remove the stem and enjoy! If you want, you can use your fingers to remove the skin and eat the whole fruit
If you wish, you can eat the figs with a spoon
Cut the figs in half by hand or with a knife and scoop out the insides with a small spoon
It’s easy ! How to eat dried figs How to eat dried figs Drying figs increases their calorie count, but also increases their fiber content
Dried figs are a bit of energy! A reasonable amount (2-3 servings per day) is ideal for relieving fatigue and suppressing appetite
The traditional method is to expose the figs to the sun before cooking
For a successful preparation, choose firm, ripe and unblemished fruit
Click here to learn how to make dried figs at home
Once ready, dried figs can be stored in an airtight container in a dry, dark place at room temperature for several months
They can be eaten whole like any other dried fruit or used in cakes, desserts, yogurts and other savory dishes
If desired, they can be rehydrated to make them moist and juicy before eating or cooking
Soaking them in water or fruit juice for a few hours (or overnight) will do the trick
How to choose ripe figs?
When shopping, buy figs that have firm, healthy skin and are very tasty
To know if a fig is ripe, just touch it
It should be soft but not too soft
The soil should be improved and “cleaned” without spilling fresh water
Also pay attention to the handle, which should still be firm
How to clean figs? First of all, it should be noted that figs should not be washed
The skin is very porous, so you risk soaking the fruit in water
To clean the figs, rub them gently with a damp cloth
Avoid using vegetable brushes as they can damage delicate skin
When picking figs from the tree, be careful of the white liquid that oozes from the surface of the stem
This is irritating and should be washed off before consuming the fruit
With or without skin? As I said earlier, fig skins are edible
You can eat it or take it out as you see fit! How to use it in the kitchen? How to use figs in cooking Fig is a versatile and versatile material that can be used in many different ways
Despite their gentle craft, they are also suitable for preparing delicious recipes ranging from starters to main dishes and side dishes
Black and Green Figs: What’s the Difference? Figs on the tree There are different types of figs that are distinguished by the color of their skin
White figs with yellow to green skin are harvested in July
It has a tart aroma but is less aromatic than black figs
Black figs, whose skin turns from dark purple to black, are harvested in August and September
It has a very sweet, soft and melting texture
