Healthy fruit This is how to recognize the ripeness and freshness of a fig

Figs: Take the pressure test
Fresh figs from the Mediterranean are particularly aromatic in early autumn. Pay attention to the consistency when shopping. Fresh fruits are soft and plump, but not mushy when pressed lightly. In general, the darker the color, the riper and sweeter the fig.

The fig tree (Ficus carica) belongs to the mulberry family and can grow up to ten meters high. It is native to Asia Minor and is one of the oldest crops in the world. In ancient times, the pear-shaped to fig-shaped figs were an important staple food.

Healthy figs: Then they are ripe and still fresh. Picture: karepa - fotolia

Today there are many different varieties, which differ significantly. The color of the skin varies from green to yellow to dark violet, the pulp may be whitish pink to bright red. Worth mentioning are the ingredients of the fig. It contains plenty of glucose and fructose, fiber, potassium, calcium, iron, zinc and selenium, as well as B vitamins and phytochemicals (flavonoids). The fruit should purify the blood and stimulate digestion.
Figs are an integral part of the Mediterranean cuisine. The spicy fruit tastes spicy to meat and fish, but also in sweet desserts.

From apples, pears, honey, walnuts and fresh figs can prepare a delicious fruit salad. A delicious appetizer is fig with goat's cheese and ham. For this purpose, the fruit is cut crosswise, the cheese is placed in the open fruit, wrapped in ham and baked in the oven briefly. Incidentally, cores and the skin are edible. If the skin is too leathery, you can quarter the fig and loosen the pulp with a knife.

Fresh figs are available year round in stores. High season is from August to October. From June to December, fruits from Mediterranean countries such as Turkey (70%) and Italy (11%) are imported. From November to June, the goods arrive by airfreight from overseas on the German market. Since the product is very sensitive, it is usually wrapped in tissue paper. This prevents pressure marks or bursting the fruit. Figs should not be left for long. In the refrigerator, they last a few days, but quickly lose flavor.
Heike Kreutz, aid