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    Kitchen Dictionary: fig

    fig

    There are hundreds of varieties of figs, all with a common soft flesh with a plentitude of tiny edible seeds. Figs range in color from purple-black to almost white and from round to oval. Figs are the sweetest of all fruits, with a 55% sugar content. Although considered a fruit, the fig is actually a flower inverted into itself. Figs were brought to North America by the Spanish Franciscan missionaries, who set up missions in southern California, hence the now-popular Mission or Black Mission fig. Other popular varieties are the Adriatic (green skin, white flesh); Brown Turkey (pear shape, violet to brown skin); Calimyrna/Smyrna (large, squat white flesh, green skin); Celeste (medium pear shape, purple ski, pink pulp); Kadota (small, thick skin, yellow-green fruit); Magnolia/Brunswick (large, pink-yellow flesh, amber skin). Figs are sold fresh,candied, dried or canned in sugar syrup or water.

    plural: figs

    Ingredient

    Season: June - October

    How to store: Refrigerate 2-3 days.

    How to prepare: poach, raw, roast

    Matches well with: almonds, anise, blue cheese, brown sugar, caramel, chocolate, cinnamon, cream, cream cheese, ginger, goat cheese, honey, lavender, lemon, mint, nuts, orange, peaches, pears, pepper, port, prosciutto, red wine, rosemary, sherry, sour cream, strawberries, thyme, vanilla, walnuts

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    Nutrition Facts

    Calculated for 1 small (1-1/2" dia)
    Amount Per Serving %DV
    Calories 29
    Calories from Fat 1 (3%)
    Total Fat 0.1g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 92mg 2%
    Total Carbohydrate 7.7g 2%
    Dietary Fiber 1.2g 4%
    Sugars 1.2g
    Protein 0.3g 0%

    How is this calculated?

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