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Ingredient of the Month: FIG

Figs are a fabulous fruit aphrodisiac with a voluptuous shape, a sweet dark flesh with a honey scent, and a unique texture to the tongue.The fig tree is a symbol of abundance, fertility and sweetness.

It was believed to be Cleopatra’s favorite fruit, and the ancient Greeks held them as sacred and associated them with love and fertility. The Romans believed figs were a gift from the god of intoxication, Bacchus. In some European countries figs are thrown at weddings instead of rice.

Adam and Eve covered themselves in fig leaves in the Garden of Eden, which led some historians to believe that the fig was the original temptress, the true forbidden fruit not apple.

While there are many sexy reasons to binge on figs, there are many health benefits to the little fruit.They help lower blood pressure. They are a great source of dietary fiber, having a positive effect on weight management.  The leaves of the fig have repeatedly been shown to have anti-diabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. Fig leaves inhibited the growth of certain types of cancer cells. Figs are good source of manganese and potassium.

Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.

Figs are harvested according to nature’s clock, fully ripened and partially dried on the tree.Figs naturally help hold in moisture in baked goods, keeping them fresher. Fig puree can be used to replace fat in baked goods.


Fresh Figs are very perishable and should be kept refrigerated. The skin is fragile, and often scars during the growing period from the leaves rubbing against the fruit. These marks do not hurt the flesh inside at all. Use figs as soon as possible. Under ideal conditions, fresh figs will store for as long as 5 to 7 days, or frozen in a sealed bag or container for up to 3 months.

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