I saw some beautiful looking figs in the shop the other day and was intrigued with this gem of a fruit.
The crop each year so it is never very large fig, the fig more of a unique and rare fruit in some regions of the world. For most areas is the fig in season during the late summer to early fall.
And, I've found that even figs can be grown in my own backyard here in the hot weather of Georgia, U.S.
Are you lucky enough to find on your local market figs in the warm weather months, that you want to select of Figs that feeling ripe and soft, but not overly ripe. Fig be picked when they are ripe, if they do not much after picking mature. They should be eaten within a few days after purchase or they will quickly go bad. It is much more common to find of dried figs, because the fresh varieties are extremely perishable. A good way to the use of Figs that something that is a fig jam, overripe poach them or cook them in a mixed dish. To eat a fresh fig, just wash, and cut. Figs couple well with cheese, on salads, or garnished with nuts. Save each eaten figs in the refrigerator, covered, until you eat them. Potassium figs are a good source of manganese and fibres, and an excellent source of. That extra fiber with weight loss can help as well! Surprisingly, figs contain calcium and enough to be considered one of the highest plant sources of calcium. Figs are high in antioxidants, but have a laxative effect so don't go too crazy.100 grams of fresh figs would contain:
74.3 g of sodium17mg of fat1mg of magnesium232mg Calories of carbs 15.9 g of potassium 19.2 g of sugar 3.3 g of fiber. 75 g of vitamin A2mg Calcium protein142 IU vitamin C35mg. ironWhen 37mg I was a kid, was all I knew about Figs that they Fig Newton cookies! I was so surprised to find out which tasted and looked like a fresh fig. They are tough on the outside and more soft, sweet and crunchy (because of all the seeds) on the inside.There are fruits that you have rediscovered as an adult?
California fresh fig source:
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