Figs are a sweet and nutritious fruit that provide a healthy amount of dietary fiber.
Figs grow on the ficus tree (Ficus Carica). They are often enjoyed dried (either by sunlight or other process). Dried figs can be purchased year round.
Sulfur-containing substances are sometimes used to extend the shelf life of figs, or to help the fruit keep its color. A small percentage of people are sensitive to sulfites, so if you are, you may do well to select figs classified as “organic.”
Most figs in the US come from California, where fig season is June through September. Martha Stewart says figs will soften at room temperature, but since they will not sweeten choose figs that feel “plump, tender, and heavy for their size, and smell like honey at the stem.” You will know a fig is overripe if it is sticky. Remember that they are perishable, and to avoid bruising and slow down the ripening, place them in a single layer, cover them, and keep them in the fridge for a couple of days.
Fresh or dried, you will enjoy the chewiness and the sweet taste of figs. I saw a yummy recipe for arugula salad with figs, pine nuts, and radiccio.
Since figs contain oxalates, which in high amounts can crystallize and cause difficulties in individuals with untreated kidney or gallbladder difficulties, those folks do best to avoid eating them. Otherwise, according to Whole Foods, fresh or dried, figs can:
- Cut sweet cravings
- Lower high blood pressure
- Promote bone density
- Prevent eye disease (like macular degeneration)
- Protect against breast cancer
This week, be aware figs are just one healthy way you can put extra sweetness in your life!
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Rev. Debra Basham
Voice: (269) 921-2217 Email: debra@scs-matters.com https://scs-matters.com http://ImagineHealing.info http://SurgicalSupport.info Small Changes … Infinite Results™
“If we have no peace, it is because we have forgotten that we belong to each other.” ~Mother Teresa Tips from 5 April 2010 to 6 August 2012 are here: |