As early as 2900 BC, in early Sumerian times, the medicinal use of figs was being stressed. Now as before, the fig offers a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled in nature.

California dried figs make satisfying snacks and sweet and flavorful recipe additions. The dense, sweet flesh, coupled with their unique crunchy seed, goes well in baked goods, with meat, poultry, fish, vegetables and other fruits. Figs can act as a sweetener in a variety of preparations. Fig puree (8 ounces of figs pureed in a blender with 1/4 to 1/3 cup water or fruit juice) can be used as both a sweetener and a fat substitute in many recipes.

FIG NUTRITION FACTS

"Figs are restorative. The best food that can be taken by those who are brought low by long sickness and are on the way to recovery. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles," wrote Pliny, a Roman historian (62-113 A.D.).

Of the common fruits, figs have the highest sugar content. Dried, a fig is about 50 percent sugar. It has a notable amount of protein and abundant calcium, magnesium phosphorus and potassium. For more nutritional information, see the accompanying chart.

Figs are a good source of the indigestible food fiber lignin. Cells whose walls are highly lignified retain water and since they are impossible to digest, help bulk up the stool. Figs also contain ficin, a protein-breaking enzyme similar to papain in papayas and bromelin in fresh pineapple. Ficin also has some laxative effects. Together lignin and ficin make figs an efficient laxative food.

When buying figs look for plump soft fresh figs with skin that is green, brown or purple, depending on the variety. As figs ripen, the pectin in their cell walls dissolves and the figs grow softer to the touch. Choose dried figs in tightly sealed airtight packages. Avoid fresh figs that smell sour. The odor indicates that the sugars in the fig have fermented and the fruit is spoiled.

Refrigerate fresh figs. Dried figs can be stored in the refrigerator or at room temperature; either way, wrap them tightly in an air- and moisture-proof container. Dried figs may keep for several months.

Wash fresh figs under cool water; use dried figs right out of the package. If you want to slice the dried figs, chill them first in the refrigerator or freezer. Cold figs are easier to slice.
 

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