Kate Oakland |
Fascinating Fig Facts
They originated in the ancient region of Ciara in western Turkey and have been around for thousands of years. It is thought that the finest figs in the world come from Inovassi, Turkey.
They have even been discovered in the ruins of Pompeii, which makes sense, since the Romans thought they were a gift from Bacchus, the God of Intoxication. Pliny the Elder wrote that the consumption of figs will “heighten the process of revival from a long illness.”
Figs are supposed to have aphrodisiac properties, and were the favorite fruit of Cleopatra. The ancients also used them to increase muscles and potency, keep free of diseases, increase working capacity, stay mentally strong, prevent premature wrinkles and cracked lips, and repel bad breath.
The white milky sap from the stem was used to take the pain away from a bad sunburn and cure warts.
Figs have very large contents of polyphenols and flavonoids, antioxidants that are thought to fight free radical damage and reduce certain cancer risk. The phenol content ranges from 4 to 50 times higher than any other fruit!
They have the highest overall mineral content with excellent levels of calcium and potassium. Figs are also good sources of fiber (both soluble and insoluble), manganese, iron and B6. They also contain a natural humectant –a chemical that will extend freshness and moistness in baked products.
Dried figs were first sold in a commercially manufactured cookie in 1892. Unfortunately, fresh figs are highly perishable and need to be consumed within a few days of purchasing. That being said, try this recipe from NutritionMD.org to use up extra figs:
Quick Breakfast Pudding
(Makes four 1-cup servings)
Dried fruit and oatmeal make a sweet, creamy breakfast cereal.
8 dried apricot halves
5 - 6 dried figs
1/4 cup raisins
1 green apple (Pippin or Granny Smith)
1 cup quick-cooking oats
3 cups fortified soy- or rice milk
1/2 tsp. cinnamon
Chop apricots, figs, and raisins in a food processor. Cut apple in quarters and remove core. Add to dried fruit in food processor and chop fine. Transfer to a saucepan and add oats, non-dairy milk, and cinnamon. Heat to a simmer, then cover and cook, stirring occasionally, until thickened, about 5 minutes.
Kate Oakland
Health & Nutrition Consultant
www.cancerproject.org
www.pcrm.org
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