How to eat figs

Seasonal berries grow in large quantities in the Mediterranean, so most often the supply of these sweet fruits to Our Country is made from Turkey. Domestic fig grows on the Black Sea coast and in the Crimea, and you can buy it ripe and tasty in June and September.

Ripe figs stay fresh for only a few hours, then they can turn sour, as they contain a lot of water and sugar. To increase shelf life, figs are dried to remove most of the water from them.

Both fresh and dried figs contain vitamins, minerals, and high amounts of fiber. Healthy Food Near Me, together with experts, tells how to eat fresh and dried figs and what dishes can be prepared from this exotic fruit.

How to eat fresh figs

Helped us create step by step instructions. nutrition expert, nutritionist Elena Doronkina.

Selection of fresh figs

Carefully inspect the berries at the point of sale. They should not: 

• be too soft
• have spots, damage, dents on the peel,
• give off a sour smell.

Processing fresh figs

Rinse the berries thoroughly in warm water, you can use a special tool for washing fruits. Wipe dry. The rind of the fig is edible, but if it is too tough, it is better to peel the fig. The technology is simple: peel the skin from top to bottom, like with a banana.

Serving fresh figs

It is most convenient to cut the berry into two halves and eat the pulp with a teaspoon. If you are serving figs on the table, cut the fruit into several slices and arrange beautifully on a dish with fruits, cheeses or honey.

Storing fresh figs

Store figs in the refrigerator for no more than two days at a temperature of 1-3 degrees and a humidity of 75-80%. Figs absorb odors from other foods, so keep them separate from them. Without a refrigerator, the fetus will last no more than a day.

How to eat dried figs

To quickly satisfy your hunger, choose dried figs as a snack using our selection and consumption guide.

Selection of dried figs

Research dried figs carefully before purchasing. The fruit must be:

• flattened, brown or beige, 
• without damage,
• with a sweet smell without chemicals,
• tastes sweet and rich.

Quality dry figs are slightly soft to the touch. If the fruit is hard, then it is overdried. Sometimes you can see a white coating on dried figs. In fact, this is glucose that has come to the surface of the peel.

Processing dried figs

Rinse dried figs in warm water. If it is hard, then soak in water at room temperature for 20-30 minutes before use.

Serving of dried figs

Dried figs can be eaten like raisins. Or cut the fruit into pieces and combine with nuts, cheese, honey, grapes.

Storing dried figs

Store dried figs in a dark, cool place such as a plastic container or glass jar. Avoid exposure to sunlight and high humidity.

How to eat green figs

Green figs have a richer honey flavor. Treat yourself to fresh green figs by following these steps.

Selection of green figs

Quality green figs have a smooth green skin without dents, scratches or black dots. It has a pleasant sweet smell.

green fig processing

Rinse the fruit with warm water and wipe dry. The skin of green figs is thin and soft, so it can be eaten along with the pulp.

Serving green figs

Green figs can be eaten by cutting into slices.

Storing green figs

The storage conditions for green figs are the same as for other species.

Delicious and easy recipes with figs

Figs are widely used in cooking: 

• to obtain jams, jams, compotes and wine,
• for adding to pastries and desserts,
• for salads, side dishes, sauces and goulash. 

How to cook an exquisite and at the same time uncomplicated salad with figs, as well as jam from this berry, told Healthy Food Near Me chef of the CEBEREVER restaurant Sergey Chernyaev.

Salad with figs

Cut 2 figs and 100 g mozzarella into small pieces of similar size, add a couple of handfuls of arugula, drizzle with a spoonful of olive oil and a spoonful of balsamic vinegar just before serving.

This combination of products is considered a classic. If you want variety, substitute mozzarella for burrata, halloumi, goat cheese, or even chicken; arugula – on endive, radicchio or other salad; enrich the taste with a drop of honey, nuts, red onions, black pepper.

Fig jam

Wash the figs thoroughly. Cut the berries into quarters or slices. Grate the zest on a fine grater, trying not to touch the white layer of the peel. Put all the ingredients in a saucepan and cook for 10-15 minutes if you want to keep the shape of the berries, or half an hour for a more homogeneous jam. A slightly cooled mass can be poured into sterilized jars, carefully sealed and stored for several months. An interesting nuance is the addition of rosemary or vanilla to the jam. It is good to combine fig jam with fresh bread, brie cheese and thinly sliced ​​ham.

Fig Pie

To get the dough, beat the egg and kefir with a mixer. Add three tablespoons of sifted flour, butter, salt and baking powder. Mix everything and add the remaining flour. Knead the dough so that it does not stick to your hands. Cut the figs and nuts into small pieces and mix into the batter. Place in an oven preheated to 180 degrees. After 40 minutes the cake will be ready.

Popular questions and answers

We will answer frequently asked questions from readers of Healthy Food Near Me related to the use of figs. Comments gives chief physician of the GKB them. V.V. Vinogradov and Maternity Hospital 4, Honored Doctor of Our Country, Professor Olga Sharapova.