Figs look like the design of a creative, award-winning chef. With soft skin, honeyed pulp and the crunchy touch of their seeds, figs are succulent and very nutritious: they provide energy, minerals and fiber. Very present in Greek gastronomy, in ancient Greece they were indispensable and valued, not in vain figs are also known as the fruit of the philosophers.
Due to their composition, figs have many beneficial properties for our body and the FAO recommends their consumption. Because it is such a sweet and juicy fruit, it may seem that the fig has many calories, however, if it is consumed fresh its caloric intake is not high (74 calories in 100 grams of fresh figs or 249 calories in the same amount of dried figs). , and its percentage of fats and proteins is negligible, according to the FAO.
In addition to energy, figs provide a lot of fiber (3 grams per 100 gram serving), and minerals such as calcium and magnesium, especially concentrated in dried figs. The nutritional value of the children changes depending on whether they are consumed fresh or dried. In dry foods, the nutritional values are multiplied by three due to the loss of water.
Figs ripen from the end of July to November, although the best season is at the end of summer. And if we have the doubt whether they are figs or short ones, it all depends on the ripening. Figs are figs that fail to ripen in autumn. They remain on the tree all winter as small buds and in spring they complete their maturation.
Ripe is how they taste best, and once they are ripe, they only last 2 or 3 days in the refrigerator. To know if they are ripe, they should give a little to the touch; if they are very hard, they are probably green. It is important not to hit them or pile them up so that they do not get crushed.
Currently, the main producers of figs are Turkey, Egypt, Greece, Morocco and Spain (mainly Huesca, Lérida, Ávila, Cáceres, Murcia or Alicante). There are more than 700 varieties of fig trees around the world, of which about 300 are grown for human consumption. In Spain, most crops use the Blanca de Maella fig, the Neapolitan Negra, the Colar, the Burjasot, and the Cuello de Dama (which can be white or black).
Figs combine excellently with mushrooms such as shitake; green leaves such as spinach, arugula, escarole or watercress; with endives; with dried fruits; with garlic and chives; with tofu; with breads and doughs of any type.
