Figs

A few small figs

I always think of bright Mediterranean sunshine when I eat figs, forgetting that my mother had planted a fig tree in our garden in Staffordshire (England) when I was in my teens. That tree yielded masses of delicious figs within a couple of years.

In the garden where my mother now lives in Erice, Sicily, there is a fig tree that has provided us with a few figs in the last couple of weeks. We have eaten perhaps half a dozen but a neighbour harvested about 25 figs to take to his brother on another island. These were all large, soft green fruit and, in general, sweet.

July is expected to see the tree in full production, though a lot of the figs on the tree now are small, are turning black and have a tendency to fall off easily before reaching maturity.

Figs (Ficus carica) is related to the mulberry, about which I wrote just recently, and has been cultivated by humans for thousands of years.

Nutrition

Figs are high in soluble fibre and natural sugars. They are also rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A and K. As they are a low calorie food they are an ideal addition to a weight-loss or weight-maintenance diet.

Fresh figs are nice at anytime of day. I like them at breakfast, after meals and between meals as a snack.

Sicilian fig biscuits

Dried figs are nice too though a bit on the seedy side. The seeds are softer in fresh figs, to the point of being unnoticeable. And the flavour is quite a lot different too – much stronger in dried figs.

I hope the tree produces a few decent fruit soon as, despite the countryside and gardens being edged by fig trees, the fruit in supermarkets are pretty expensive. Time will tell.

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