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Slovenščina (Slovenian)
Figs are a very ancient fruit that has accompanied Mediterranean people since time immemorial. For some, like the olive, it’s a divine fruit. Not only are its fruits useful, but also the leaves and wood, making it almost universally versatile.
Figs are ripe when they’re slightly wrinkled, soft, and smell pleasant. In Istria, they ripen twice a year – in early July and then from late August to October. The first figs are large, green, and very juicy, then the white ones ripen, followed by the black ones.
Personal ID Card
Name: figs (Ficus carica L.)
Harvesting: they need plenty of sun, and in Istria they ripen in July and August.
Brain Food
Figs belong to the mulberry family (Moraceae L.). Ancient Egyptians used them as food and medicine, while ancient Greeks and Romans gave them to their athletes as a source of quick energy.
Figs are full of energy and quickly satisfy us. They contain an abundance of minerals, including potassium, calcium, magnesium, phosphorus, iron, and others – a total of 14 different minerals. The ratio between sodium and potassium is excellent, which is very beneficial for the heart and blood vessels and lowers blood pressure.
100g of fresh figs contains 240mg of potassium, while dried figs contain as much as 1,082mg. That’s enormous. Let’s add that fresh figs also contain 20mg of magnesium, while dried ones have 90mg of magnesium, making figs excellent against stress.
Figs also contain a lot of calcium and protect bones from osteoporosis – 100g of figs contains as much as 269mg of calcium, which is a lot. Due to the abundance of magnesium, calcium is better utilized.
Besides sugars, they also contain B vitamins, which accelerate the burning and use of energy. Vitamin B1 is most abundant, which releases energy, strengthens memory, and increases concentration. Vitamin B2 helps distribute energy throughout the body. Vitamin B5 is great against stress.
Also for Diabetics
Figs contain a lot of fiber, which gives us a feeling of satiety and also slows down the digestion of sugars and their absorption into the bloodstream, lowering the glycemic index. They’re actually a safe treat for diabetics and they can enjoy two to four fresh figs per day.
Figs also contain many digestive enzymes that regulate digestive function and ensure regular bowel movements. But don’t overdo it with them and don’t drink water after eating them, as you might get severe cramps, for which you should get mint tea, Coca-Cola, and wait for it to send you to the bathroom.
Figs cleanse the blood and urinary tract, remove water from the body, and protect against heart disease and cancer.
It’s no surprise that they go well with prosciutto and other meat, as they neutralize the negative effects of sausages, meat, and white bread.
Among all fruits, they contain the most psoralens, substances that help with vitiligo or skin discoloration, psoriasis, various skin eczemas, and some forms of lymphoma.
Fig latex is highly recommended against warts, wounds, and lichen. For toothache, fresh fig flesh helps.
Fresh and Dried
We always store fresh figs in the refrigerator, where they’re good for at most two to three days. If we dry them, they last about six months, and if we make rolls, with proper storage they can last up to two years.
From fresh figs we can of course make jams, preserves, and pies, add them to salads, enjoy them with meat and cured meats.
We’ll better utilize all the substances in figs if we consume them with essential fatty acids omega 3 and omega 6 in cold-pressed oils. With the help of prosciutto, which contains vitamin B1, we better utilize magnesium, which works against stress, regulates heart function, and supports calcium activity.
Figs go great with cheese and cranberry jam.When they stick to the knife while cutting, dip it in hot water.
