When I think of summer fruit, I rarely think of figs, even though I grew up with them. My grandfather, who came here from Italy, had fig trees in his garden. I remember burying them every fall and digging them up again the following summer, to protect them from the northeast Ohio winters. Fresh figs were a unique summer treat for my family and me.
Figs – fresh or dried – are a great addition to any healthy diet. Fresh figs are widely available during the late summer months (dried figs, of course, are available year-round), have more fiber per serving than most other fruit, and more anti-oxidants than red wine or tea. There are hundreds of varieties of figs, all with a common soft flesh with plenty of tiny edible seeds. They range in color from purple-black to almost white and from round to oval. Figs are the sweetest of all fruits, with a 55% sugar content.
Figs are versatile, and can be eaten fresh or added to salads and other dishes. They combine well with nuts, meats, cheeses, and other fruits.
For additional information comparing the health and nutrition benefits of fresh vs. dried figs, please refer to Are Dried Figs As Healthy As Fresh?
Get STRONGER, Get FASTER!