Sprinkle with raw sugar and ground cinnamon. As a result, theyre a remarkable fruit that may. Drizzle with vanilla custard to just cover. Youve probably heard that calcium is necessary for strong bones, and figs contain a healthy amount of calcium. Thickly slice figs and place in a heatproof baking dish. Spread over thinly sliced prosciutto and wrap around fresh fig halves. Make a mouthwatering salad by chopping fresh figs and tossing with shredded rocket leaves, crumbled goat’s cheese and toasted walnuts.īlend spreadable cream cheese with finely chopped macadamia nuts and a little honey. The sweet, white to amber-pink pulp has only a few Cooking Kadota figs are medium-sized with a yellowish-green thick skin. They have a desirable, honey/nut-like flavour. They are full-flavoured, with a moist and chewy texture, best eaten fresh.Ĭalimyrna figs are large, with green skin and white flesh. Mission figs are purplish-black with red flesh. These are the more popular varieties:īlack genoa figs have a dark purple skin, white flesh and white and red seeds.Īdriatic figs are known for their pronounced flavour, especially when dried.īrown Turkey figs are medium to large with a purplish-brown skin and sweet, juicy pulp. Varietiesįigs are classified by colour – white, black or red. The red-purple skin indicates levels of protective antioxidant phytochemicals. Nutritionįigs contain small amounts of potassium, magnesium, calcium and vitamin B6, while the many small edible seeds and edible skin means high fibre content. Wash the figs and gently pat dry to serve whole. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. They taste best eaten straight off the tree, ideally still warm from the sun. Preparationįresh figs are usually eaten raw. Under-ripe figs can be kept at room temperature for one or two days until the flesh softens. Chilling can spoil the flavour, so remove figs from the fridge to serve at room temperature. If you’re not using them immediately, store figs in a plastic bag in the coldest part of the fridge for up to two days. Keeping ripe figs cold will slow deterioration. Ripe figs are very delicate, so take care not to squash them when packing them for the trip home. Figs should be soft and yielding when gently squeezed, but still hold their shape. A fig’s skin colour makes little difference to its taste it will range from palest green to deep purple. Choose clean, dry figs with thin, unblemished skin.
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