Figs are the first fruit mentioned in the Bible. With their mildly sweet taste, they already nourished Adam and Eve in paradise. Figs can be used in a variety of ways in the kitchen: They taste great raw or dried and go well with a wide variety of dishes.

The fig is a stone fruit

The fig has an interesting pollination ecology, as a result of which the aromatic fruits develop after three to five months. Like raspberries, they are aggregate fruits (syconium) and consist of numerous small, interconnected drupes. The aromatic pulp consists of axial tissue, which encloses the small flowers and protects the fruit.

Fig fruits fresh from the tree - an incomparable pleasure

In the main growing areas of the fig, the fruit can be harvested three times a year. The flesh is pale pink to red in color depending on the variety. If you want to eat the fig raw, it is sufficient to wash the fruit well and cut off the stalk. You can eat the shell. For varieties with thicker skin, you can alternatively cut the fruit in half and scoop out the flesh with the many small stones. The aromatic sweetness of the fruit goes well with raw ham or goat's cheese and underscores the flavor of salty dishes.

Figs - packed with valuable ingredients

Figs are considered a superfood because the small fruits are full of vitamins and minerals such as potassium, calcium, magnesium and iron. Due to the digestive enzymes they contain, they gently stimulate intestinal activity. A fig has less than 40 calories and the fiber it contains keeps you full for a long time.

Perishable fruits

If the fig yields a little when you press it lightly, it is fully ripe. The fruit should give off an aromatic scent. If, on the other hand, the fig feels slightly mushy and smells unpleasantly sweet, it is fermenting inside and is no longer suitable for consumption.

Ripe figs spoil quickly: Even stored next to each other in the refrigerator, the fruits only last two to three days. Take the figs out of the fridge a few hours before eating so that they can develop their full aroma at room temperature.

tips and tricks

Figs are among the fruits that contain a relatively large amount of oxalic acid. If you have kidney problems, you should clarify with your doctor how many figs you can eat without hesitation. However, you don't have to give up eating figs, because cooking them drastically reduces the oxalic acid content.

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Indoor plants