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Figs: Do the pressure test
Fresh figs from the Mediterranean are particularly aromatic in early autumn. Pay attention to the consistency when shopping. Fresh fruits are soft and plump with gentle pressure, but not mushy. The general rule is: the darker the color, the ripe and sweeter the fig.
The fig tree (Ficus carica) belongs to the mulberry family and can grow up to ten meters high. It is native to Asia Minor and is one of the oldest crops in the world. In ancient times, pear-shaped to drop-shaped figs were an important staple.
Today there are many different varieties that differ significantly. The color of the skin varies from green to yellow to dark purple, the flesh can be whitish pink to bright red in color. The ingredients of the fig are worth mentioning. It contains plenty of glucose and fructose, fiber, potassium, calcium, iron, zinc and selenium as well as B vitamins and phytochemicals (flavonoids). The fruit is said to cleanse the blood and boost digestion.
Figs are an integral part of the Mediterranean cuisine. The spicy fruit tastes piquant with meat and fish, but also in sweet desserts.
A delicious fruit salad can be prepared from apples, pears, honey, walnuts and fresh figs. A delicious starter is fig with goat cheese and ham. For this, the fruit is cut crosswise, the cheese is placed in the opened fruit, wrapped in ham and baked briefly in the oven. By the way, kernels and also the skin are edible. If the skin is too leathery, you can quarter the fig and loosen the pulp with a knife.
Fresh figs are commercially available all year round. High season is from August to October. From June to December, fruits from Mediterranean countries such as Turkey (70%) and Italy (11%) are imported. From November to June, the goods arrive on the German market by air freight from overseas. Since the goods are very delicate, they are usually wrapped in tissue paper. This prevents pressure points from appearing or the fruits bursting open. Figs should not stay there for long. They stay in the fridge for a few days, but quickly lose their aroma.
Heike Kreutz, aid