By Olivia Hutchinson, R.D.
Figs were one of the first plants cultivated by humankind in the Neolithic era. Although commonly called a fruit, the fig is truly an “infructescence” or “multiple fruit” — a cluster of flowers that each produce a fruit and form into a single mass, much like a pineapple or grapes. Figs have a sweet, berry-like taste and a unique soft and chewy texture. Fresh figs are delicate and difficult to transport, so they are commonly dried to preserve them. During fig season, look for fresh figs that are plump and tender with a ripe fragrance. Enjoy them within a few days of purchase, and, like berries, wait to wash them until you’re ready to eat them.
Dried figs are also a great source of antioxidants. Antioxidants are compounds that can help prevent damage to your cells by protecting against free radicals, which can cause oxidative stress when they accumulate. Consuming foods that contain antioxidants regularly may lower your risk of chronic diseases such as cardiovascular disease or cancer.
In addition to containing high levels of fiber and antioxidants, dried figs have been found to have higher levels of calcium, potassium, and iron than other dried fruits. The nutrients found in figs are an excellent way to help you meet your daily vitamin and mineral needs.
When purchasing dried figs, be sure to check the nutrition label to ensure that they do not contain added sugar.
While figs are not a common ingredient, there are many ways to incorporate them into daily meals. Their mild, sweet flavor pairs well with both sweet and savory foods, giving you plenty of options.