Tuesday, September 16, 2008

An introduction to figs

From NJ.com. They have a wonderful article about figs and how to pick a good one as well as tips on how to serve them, wrapped in bacon of course.

Nutrition Notes: Figs have the highest sugar content of all fruits and the highest overall mineral content of all common fruits. Providing more dietary fiber per serving than any other common dried or fresh fruit, figs are rich in potassium, and contain vitamins A and C, calcium, and iron.

Choose and Keep a Good One: Figs should be free of mold, feel heavy for their size, and yield slightly to fingertip pressure. The sweetest figs will have torn skins and a drop of clear sticky syrup at the bottom end. Extremely perishable, they will keep only for a few days. They are best stored in a loosely closed egg carton or in a single layer on a paper-lined tray in the refrigerator.

Cooks' Suggestions: Pair figs with pungent cheeses and gamey poultry. Make an x at the bottom of a fresh fig and stuff it with a bit of mascarpone, suggests Socrates Kyritsis. Then wrap it in prosciutto or bacon, secure with a toothpick, and bake for about 15 to 20 minutes.

Fun Facts: Considered the world's oldest cultivated fruit, the fig is actually an inverted flower. The seeds within are drupes, or the real fruit.




This is one of my favorite recipes. I prefer goats cheese or a gorgonzola.

Enjoy,
Alexa and the Bacon Boys

2 comments:

bricogirl said...

Fresh figs are plentiful right now. Good tips you have. Here are a few Fresh Fig Recipes from France that I tried out recently. Bon appetit.

Alexa said...

Thanks for the great info!

How much do you love Bacon?

Are you going to celebrate Bacon Day 2009?

Alltop...

Alltop. Seriously?! I got in?