Figs on Natural Strings

• Fig fruit is low in calories. 100 g fresh fruits carry only 74 calories. However, they contain health benefiting soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely towards optimum health and wellness.
• Dried figs are an excellent source of minerals, vitamins and anti-oxidants.
• Fresh figs, especially black mission, are good in poly-phenolic flavonoid anti-oxidants such ascarotenes, lutein, tannins, chlorogenic acid…etc. Their anti-oxidant value is comparable to that of apples at 3200 umol/100 g (Trolex equivalents).
• Additionally, fresh figs contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical compounds in fig fruit help scavenge harmful oxygen derived free radicals from the human body and thereby protect us from cancers, diabetes, degenerative diseases and infections.
• Furthermore, research studies suggest thatchlorogenic acid in the figs help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus (adult onset) condition.
• Dried figs contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins, and fats.
• Dried figs are an excellent sources of minerals likecalcium, copper, potassium, manganese, iron, selenium and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper required in the production of red blood cells. Iron is essential for red blood cell formation as well for cellular oxidation. (Source: USDA National Nutrient database).

When selecting dried figs avoid overtly soft, bruised, fungus inflicted fruits. Similarly unripe green fruits as they are bitter and therefore, out of flavor.

Dried tart cherries keep well when stored in airtight containers and placed away from moisture, humidity, sunlight and high temperature. It is recommended to be stored inside the refrigerator. Dried figs can stay for 6-8 months if stored correctly.

Figs must be allowed to ripe completely on the tree itself before picking. They can be enjoyed fresh, and after sun or artificial drying.

To eat fresh fruits, wash them in cold water, mop them dry gently using soft cloth or tissue. One may eat fresh-figs whole, or peeled. If taken out from the cold storage, place in a bowl of water to bring them back to normal room temperature which enriches their taste and flavor.

Here are some serving tips:

• Sweet, succulent fig fruit best enjoyed as it is without any addition/seasonings.
• Fresh figs are a great addition to salads, in cakes and ice-creams.
• Dried figs can be added to soup, stews and to enrich poultry, venison, lamb meat.
• Dry figs are excellent additions to breakfast cereal, muffins, cakes, sandwiches, pies, and cheesecakes.
• Enjoy marinated figs withraspberry

Fig leaves and un-ripe fruits produce white latex, which when come in contact with body parts can penetrate skin causing burning discomfort. Fig latex contains several compounds like furocoumarins, 5-methoxypsoralen (5-MOP)…etc, which can elicit cell-mediated allergic-reactions. If left untreated, it might lead to severe allergic eruptions on the exposed parts.

In some sensitive people, eating fig fruit may also elicit allergic reactions ranging from vomiting, diarrhea, and itching of skin and mucus membranes. It is therefore, people with history of allergy to figs may be advised to avoid eating them. (Medical disclaimer).