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.
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