What You Should Know About Figs

Türkiye, the world's leading fig producer, grows most of its figs in the Aegean region; Aydin is one of the first production centers that comes to mind when people think of figs. Figs grow on short, dwarf trees and have long been used in the kitchen for both their fruit and leaves. Because fresh figs have a short shelf life, drying them for longer storage is important; dried figs are used in many recipes, from compote to jam. Below, we cover the nutritional content of figs, how to select and store them properly, and their uses in the kitchen. What is the nutritional content of figs? Figs are known as a fruit rich in vitamins A, B, and C; their calcium, iron, potassium, and protein content place them among fruits with high nutritional value. Dried figs have a more concentrated nutritional content than fresh ones because nutrients become concentrated as water is lost during drying. Fig leaves and the milky sap from fig branches have traditionally been used in skin care and for problems such as heel spurs. However, if this sap gets on the skin and the skin is then exposed to sunlight, it can cause burns and blisters, so do not apply fig leaves or sap to the skin, and wear gloves and long sleeves when picking figs or pruning the tree. How do you choose fresh figs? When buying fresh figs, look for skin that is taut, unblemished, and slightly soft; figs that are very firm may be unripe, while very soft ones may be starting to spoil. Slight cracking and sugar droplets around the stem are signs that a fig is ripe and at its peak. Do not buy crushed, moldy, or sour-smelling figs; since figs spoil quickly, also consider how long they have been sitting on the store shelf. Figs with a sweet, mild smell are generally fresher. How do you store and dry figs? Fresh figs can be stored in the refrigerator for no more than two to three days; wrapping them in a paper towel and keeping them in a ventilated container reduces moisture buildup and slows spoilage. To dry figs, spread them out in a well-ventilated place in direct sunlight; this method draws out their moisture without causing them to rot. Dried figs can be stored for months in an airtight container in a cool, dry place. Compote, jam, and molasses made from dried figs are traditional ways to use figs over a longer period than the short shelf life of fresh fruit allows. How are figs used in the kitchen? Figs can be eaten on their own or served on cheese boards; pairing them especially with white cheese and goat cheese balances sweet and savory flavors. Used with walnuts and arugula in salads, they add variety in both texture and flavor. Dried figs taste sweeter and more concentrated than fresh figs, so they are often used in dessert recipes and in cake and cookie fillings. Fig molasses and jam are also traditional foods made with dried figs. What should you keep in mind when eating figs? People with intestinal ulcers or absorption difficulties are said to need to eat figs cautiously; moderate consumption is also recommended for people with stomach conditions. Because figs are high in sugar, people with diabetes are advised to consume them in a controlled manner. For healthy individuals, figs can be a nutritious part of the daily diet when eaten in moderation; portion control is especially recommended because dried figs have a high concentration of sugar. Fresh figs eaten in season have a less concentrated flavor than dried figs.