September 7, 2013 by Living Girl Living Foods
May be these are the thoughts that come to your mind when staring at the fresh figs in the produce section at your grocery store. Green and black figs taste, feel and work differently in recipes so yes, you should totally give a fig about it! Put those sulfured figs down please (yuck)!!
Since I live in Rhode Island, no where close to where figs are grown, when/if we get them in the store here there isn’t really much of a choice and it’s surprising to even see green figs.
Figs are lusciously sweet and have layers of textures that combine the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Figs bruise, perish and are overall delicate in a way that attracts people. Also, the fact that so many of us Americans are use to only having figs in a Fig Newton bar or as a dried fruit.
The two most common types of fresh figs to find in the store are Kadota (green) and Black Mission (black).
Kadota figs are not very sweet, when the fig is cut or bitten into the inside isn’t as bright and colorful as what one would find in a black fig. The inside is more of a brownish color compared to the reddish pink inside of a black fig. The out side skin-like layer of the fig is much thicker in comparison to black figs, this can make it a little tricky to feel if the fig is ripe and ready to be consumed. The seeds in this type of fig are much smaller, so if the seeds in figs have made this fruit unattractive to you give Kadota figs a go.
Black Mission figs are the most popular, in the U.S at least. They are very sweet, make a wonderful sweetener in raw smoothies, treats, and bind beautifully for desserts (great in crusts). Besides the tiny seeds inside that shout FIGS this can be one of those ingredients that surprises people. The color of these make it much easier to use them in recipes compared to green figs.
Both are amazingly yummy just as is! Or you can mix it with your yogurt, cereal, smoothies, chia pudding, salads, savory zucchini noodles dishes, kale salads…you name it, it probably tastes really figgin’ good.
When choosing fresh figs in the store try not to squeeze them. Instead cup them in your hand, this protects the figs from bruising and from possibly making a mess in the store. Figs should be refrigerated and kept in a dry container, protected from bruising as well as anything that may be wet in your fridge.
When consuming figs, wash them gently and remove the stem before consuming, the stems almost always come off with much ease by pulling it off.
According to the USDA, 1/2 cup of raw figs is 90 calories with decent amounts of Vitamin A & C, potassium, fiber, as well as calcium. Fruit fibers have shown to be helpful in preventing breast cancer. Figs are wonderful for; bone density, weight loss, lowering high blood pressure, protection against Macular Degeneration, reproductive organ health and cardio health just to name a few.
I personally love to cut figs in quarters and eat them just like that, it’s so sweet and candy like!
Thank you all for taking the time to stop by my site. Wishing you all a wonderful weekend with loads of yummy fruits and adventures. Much love ❤ and raw power 😉