Brigitte Mars explores the original forbidden fruit.
The fig is one of the most eagerly-awaited highlights of the August harvest. This succulent delight, which brings to mind ancient times and southern climes, is said to have been Cleopatra’s favourite fruit. Its soft, delicate skin gives way to reveal an aromatic flesh bejeweled with hundreds of tiny seeds.
Originally from Asia, and now cultivated across the Middle East and Mediterranean, the fig is a member of the mulberry family. It is one of the most ancient fruits on earth, and also one of the most alkalizing and mineral-dense. It ranks among the top food sources of calcium and also contains abundant copper, iron, magnesium, phosphorous and potassium. Besides this, it is rich in vitamin B6, folic acid, protein and fibre.
Being as restorative and energizing as it is succulent and sublime, the fig is considered an aphrodisiac food and a supreme sexual tonic. It comes from well-hung trees, and the fertile seeds it’s packed with nourish both libido and fertility. Another of the signatures of fig trees is that they can live as long as 100 years and grow to 100 feet in height, though when cultivated they are usually kept to a more manageable 16 feet.
Figs are excellent for athletes and those who want to gain weight. They also help deter cravings for sugar, alcohol and drugs by stabilizing blood sugar levels. Figs have a high content of mucin, a soothing laxative. They are also known to neutralize toxins, making them an ideal food to eat while cleansing.
There are several botanical classes of fig, and several hundred commercial varieties, giving rise to a wide range of flavour, size and colour – the latter spanning the spectrum from black, to purple, to green, to gold, to white. Whichever variety you are shopping for, look for plump, tender fruits that are free of bruises and not mushy.
Fresh figs are delicate and perishable and are best consumed within a couple of days of purchase. Avoid washing them until ready to eat. If they are not yet ripe, keep at room temperature and out of direct sunlight. Remove the tough stems before eating. Enjoy figs as a snack or for dessert. A sublime treat eaten as they come, they need no adornment.
This is an abridged version of an article which appeared in the Autumn 2008 issue of Get Fresh! magazine.
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