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.