Fig
Dried figs are the dried forms of the fig fruit, which grows on the fig tree, scientifically known as Ficus carica. While fresh figs are quite popular for their juicy, luscious texture, they are rather delicate fruits and are only available for a short time each year. Fresh figs are only good for 1-2 weeks after they are harvested, and are best consumed within a few days.
Dried figs, on the other hand, can be savoured throughout the year. They are also readily available in many parts of the world and have a much longer shelf life than fresh figs. This is a Middle Eastern fruit but is now widely exported to the rest of the world. Dried figs are made by either drying in the sun, or through a dehydration process to remove excess water, leaving behind a fibre-rich, nutrient-dense snack.
Although there are a hundred types of figs, here is some popular dried fig introduction. Calimyrnas have a delicious nutlike flavour and tender, golden skin. Kadota fig has greenish-yellow skin and purple flesh and is practically seedless. It dries to a light golden colour. Adriatic figs are the Mediterranean with a high sugar content that fresh figs have light green skin and pale pink flesh. Brown Turkey is the fig with purplish skin and red flesh.
Dried figs contain an impressive nutritional range, including high levels of protein, carbohydrates, calcium, vitamin K, potassium, iron, and magnesium. In terms of dietary fibre, dried figs have a higher content than any other fruit. These dried fruits also offer various antioxidants and active ingredients to further boost your health. There are also trace amounts of omega-6 fatty acids, glutamic acid, and linoleic acid.
Dried figs with a good amount of vitamin E, vitamin C, and calcium can give your skin a much-needed boost. There is a diverse range of minerals found in these dried fruits, which can be good news for those looking to protect their bone density. dried figs are a significant source of potassium which is excellent for lowering blood pressure. dried fig also can stimulate the production of white blood cells and strengthen your defenses against various infections.
Turkey is the world leader in fig production and consumption which is responsible for more than 20% of global fig output and more than half of the world’s dried fig output. Spain and Greece are two other notable Mediterranean producers. Egypt is the largest fig producing country in the Middle East.
Ficus carica, which yields the well-known figs of commerce, is indigenous to an area extending from Asiatic Turkey to northern India, but natural seedlings grow in most Mediterranean countries. It is a bush or small tree, from 1 m (3 feet) to 10 to 12 m (33 to 39 feet) high, with broad, rough, deciduous leaves that are deeply lobed or sometimes nearly entire.
Figs have a unique, sweet taste, soft and chewy texture and are littered with slightly crunchy, edible seeds. Dried figs can simply be eaten, used in a recipe as is, or simmered for several minutes in water or fruit juice to make them plumper and juicier. This can be topped on ice cream, yoghurt or desserts. They can be used interchangeably with prunes, dried apricots, and dates in most recipes or when preparing oatmeal or any other whole grain breakfast porridge, add some dried figs. Figs are used as a sweetener. Hence often used for cakes, pudding, custards or jams and delicious desserts like Chopped dried figs, Dried figs puree and Soaked dried figs.