smyrna figs vs turkish figs Is it, then, an anti-cancer?
figs from Smyrna So is it a cancer preventative and anti-cancer? The fig is a fruit native to Asia, mostly imported from Mediterranean then countries such as Turkey, Greece, Italy and France.
smyrna figs vs turkish figs
Fig trees are exotic, they like dry and warm weather.
As the summers are getting warmer here, they have also proven their worth in Dutch gardens in recent years.
A prerequisite is that they are in a place protected from sunlight.
Figs come in different types and colors from green/yellow to red to very dark purple.
Like strawberries, they are false fruits and grow from the base of the flower.
Figs do not ripen, so they must be harvested when ripe.
This makes it a hard fruit that has a limited shelf life.
Fig season from June to October.
August and September are peak months.
Figs dry well, dried figs are much sweeter than fresh figs and do not produce a special mouthfeel from a soft and crunchy piece of small seeds - very edible.
What should be considered when buying fresh figs?
Figs should be soft and relatively heavy when bought.
Then you know they are juicy.
In addition, there should be no rotten spots on the skin.
And even then, unfortunately, you can sometimes be surprised.
You can't tell if a fruit is good until you cut it open.
Good figs have deep red flesh.
The seeds are sometimes a bit brown; this is normal.
It's okay if the meat starts to brown in the middle, but don't overdo it.
Figs have a short shelf life, so it's best to use them within a few days.
Better keep cool.
Eat them at room temperature or warm.
Prepare figs How does it work?
Cut off the stalk to eat the fruit.
You can eat the skin, but there are those who prefer to remove the skin.
Sometimes you can see some milk coming out of the skin.
It has little or no flavor.
The beautiful, colorful pulp with broken seeds makes the fruit so appealing.
smyrna figs vs calimyrna
Of course, fresh figs can be eaten as fruit, but they can also be used to prepare delicious dishes.
The typically sweet taste of the fruit goes very well with savory counterparts such as Parma ham or goat cheese and very soft mozzarella.
Roasted or baked figs taste better.
They are ideal for making the most delicious cakes and kolfoti.
But they also taste delicious grilled with a cheese filling or in a salad.
Tasty, easy and quick snack - figs with mozzarella and mint according to the recipe below.
Figs with mozzarella and mint
Fresh figs - figs with mozzarella required for 4 people:
2 buffalo mozzarella balls
4 fresh figs
2-3 sprigs of mint
2 tablespoons olive oil
pepper and salt
Wash and dry the figs, remove the stalk and chop.
Drain the mozzarella and cut into slices.
Make sure your slices are the same size as the figs.
Cover alternately with fig slices and mozzarella slices.
Drizzle generously with olive oil and finely chop the mint to sprinkle on top.
Add some fresh pepper and preferably some good quality salt and you have a delicious appetizer!
Keep it simple and serve fresh figs on a cheeseboard or in a salad.
There is a lot you can do with fresh figs
You can make it as easy as the previous recipe, but put in a little more effort.
Figs stuffed with goat cheese, wrapped in a piece of Parma ham and briefly baked in the oven or in a pan.
It is very tasty served in a salad as a main course and also with bread as a starter.
If the fig is a bit large and you don't want it to go bad, cook it.
smyrna figs benefits
Figs are surprisingly soft on the inside and retain their firmness thanks to the dimensionally stable skin.
You can keep stewed figs in the fridge as well as in the freezer for several days.
So you don't throw anything away and can enjoy it all year round.
Boil figs
Boiling or blanching figs is really just a preparation to soften the calluses.
Consider cooking times from 30 seconds to 1 minute.
Fresh figs, walnuts and cheese
Fresh figs with walnuts and cheese are a popular lunchtime salad.
element
8 fresh figs
grated zest of half an orange
juice of half an orange
180 grams of sugar
40 grams of chopped walnuts
200 grams of old cheese
preparation
Wash figs and remove stems.
Next cut the figs into small pieces.
Put the pieces in the pan.
Add half an orange zest, juice and sugar.
Bring to a boil, then simmer over low heat for 10 minutes.
Then let cool.
Cut the cheese into cubes and place the cubes on four plates.
Place the fig mixture on top and sprinkle the chopped walnuts on top.
Fig cake with cheese
Delicious fig cake for breakfast or coffee.
material
for fabric
100 grams of powdered sugar
75 grams of almond flour
225 grams of flour
110 grams of chopped butter
1 beaten egg
2 tablespoons of cold water
for fabric
150 grams of butter at room temperature
2 beaten eggs
2 tbsp flour
150 grams of almond flour 150 grams
sugar
2 tablespoons of rum
for the cake
100 g jam of your choice
6 fresh figs
preparation
Mix together the powdered sugar, almond flour, and cake flour in a bowl or container.
Add the butter cubes to the mixture and mix.
Mix the beaten egg with 1 tablespoon of cold water.
If too dry, add 1 tablespoon of cold water and mix.
Form balls from the dough and wrap in foil.
smyrna figs wasps
Chill in the fridge for half a day.
Grease a round quiche or tart pan, about 23/24 cm in diameter.
Take the dough out of the fridge and roll it out on a 1 cm thick sheet.
Cover the mold with dough.
Prick the bottom with a fork.
Cover the mold with foil and leave in the fridge for half an hour.
Preheat oven to 175 degrees.
Place parchment paper on the bottom and place a baking sheet on top.
It can be dried beans, rice, coins or whatever you want to use.
Place the mold in the oven for 10 minutes.
When you're done, turn on the oven.
Take the parchment paper and Kor Kor filling out of the mold and leave to cool.
Meanwhile, mix together the frangipane butter and sugar.
Using a mixer, beat the eggs, rum, cake flour and almond flour until fluffy.
Spread the jam on the cake base.
Wash and halve the figs.
Place the plumeria on top of the jam and slide the fig, cut side up, into the plumeria.
Place the tart pan in the oven for 30-40 minutes.
Fig and Goat Cheese Platter Cake
Fig and Goat Cheese Tart is an easy 'pie' recipe that's perfect for lunch or breakfast.
element
4 figs
125 grams of goat cheese
1 large puff pastry roll or 2 small ones
1 red onion
75 grams of ham
30 g rocket salad
30 grams of pistachios
balsamic vinegar
1 egg yolk
preparation
Preheat oven to 220 degrees.
Divide the cake base into the size of the baking sheet and fold the edges.
Crumble the goat cheese over the dough.
Wash and pack the figs.
Spread the slices on the dough.
Clean the red onion and cut the onion into rings.
Spread the half rings on the dough.
Place the dough on the baking sheet and put it in the oven.
Bake for 15 minutes and remove from the oven.
Roughly chop the pistachios and wash the rocket.
Spread the prosciutto on the cake and garnish with chopped pistachios and arugula.
Fried Fig Bacon Salad
A fruit salad that is easy to prepare and very tasty.
element
8 figs
lettuce
4 thick slices of bacon
olive oil
Vinegar
coarse mustard
honey
salt and pepper
preparation
Cut the bacon into small pieces.
Fry the bacon without oil or butter until the bacon is crispy.
Drain with kitchen paper.
Wash the lettuce and place lettuce leaves on 4 plates.
Make a sauce of oil, vinegar, mustard and runny honey.
Wash figs and cut into 4 pieces.
Fry the figs, skin-side up, in the same pan as the bacon.
Fry the cut side until golden brown, then fry the other side.
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