Figs are rich and delicious. They can be kept in dried form for very long time. Figs can be blackish purple, green, brownish bronze, violet, or yellow. The skin of fig is relatively tasteless. The pulp inside in figs contributes the taste. The flavor of fig is sweet, rich and fruity.
Conventional farmers use agricultural chemical sprays on figs annually. Some conventional farmers may spray ethephon growth regulator on the crop to speed up the ripening process. In contrast, organic figs ripen in natural course.
What to look for?
Storage and preparation tip:
Cooking with Fig:
Figs are often eaten fresh and this is the best way to eat it. They are also used in fruit salads. Figs go well with salty foods such as prosciutto and pancetta. Dried figs can be served over ice cream or fruit sorbet when they are poached. Dried figs can be stuffed with goat cheese. Dried figs can also be mashed to make a paste that can be smeared on a butterflied pork roast.
Fig sNutrition Facts:
Figs are full of calcium, fiber, potassium and vitamin b6.
