Fig - The Natural Way To Good Health

The fig occupies a high position among fruits. Soft, sweet and puply, this delicious fruit promotes health. It is a pear-shaped hollow fruit, with sugary pulp and a large number of small seeds of golden color sticking to the wall of the cavity. It is variable in size and color. The ripe fresh fruit is juicy, wholesome and delicious. However, being highly perishable, it if sold in the world markets in its dry form.

Origin and Distribution

The fig is a native of Asia Minor and spread early to the Mediterranean region. It is a plant of extremely ancient cultivation and was grown in Egypt around 4,000 BC. It has been used as a principal food in the Mediterranean countries for thousands of years. The main areas of fig cultivation in India are Pune in Maharashtra, Srirangapatnam in Karnataka, Lucknow in Uttar Pradesh and parts of Gujarat.

Food Value

An analysis of the fresh fig shows it consists good amount of moisture and little protein, fat and carbohydrate. The dry fig has a high nutritive value. Its most important food element is sugar which forms 51 to 74 per cent of the whole fruit. It can be taken in various ways, either by itself or in combination with other foodstuffs enrich their food value. When taken with white flour, it removes much of its constipating effect. It combines very well with milk. Figs are often used for preparing cakes and jams. They are also made into pudding.

Natural Benefits and Curative Properties

Many medicinal virtues have been ascribed to the fig. It is considered a restorative food which helps in quick recovery after prolonged illness. It removes physical and mental exertion and endows the body with renewed vigour and strength. It is an excellent tonic for the weak people who suffer cracks in lips, tongue and mouth.

Constipation

Taken either fresh or dried, the fig is regarded as a dependable laxative on account of its large cellulose content and its tough skin. The tiny seeds in the fruit possess the property of stimulating peristaltic or wave like movements of intestines which facilitates easy evacuation of faeces and keeps the alimentary canal clean.

Piles

Owing to its laxative property, the fig is an excellent remedy for piles. Two or three dried figs should be soaked in cold water in a glass of enamelware in the night after cleaning them thoroughly with hot water. They should be taken next morning. Figs should be taken similarly in the evening. This will remove straining at stools and thus prevent the protrusion of the anus. The piles will be cured with regular use of figs in this manner for three or four weeks.

Asthma

Figs are considered beneficial in the treatment of asthma. Phlegmatic cases of cough and asthma are treated with success by their use. It gives comfort to the patient by draining of thephlegm.

Sexual Weakness

Figs can be beneficially used in the treatment of sexual debility. They can be supplemented by other dry fruits like almonds and dry dates along with butter. Their use has proved effective in such cases

Corns

For corns of long duration, the milky juice of green figs helps to soften them. The milk has a mild necrotic action

Precautions

Figs should be washed thoroughly before use. The skin of the dry fruit being tough, the soaked fig is easy to digest. It is, however, essential to take the water along with the fruit as much of the nutrients come out into the water.

Note:

Information in this article is provided for informational and educational purposes only and is not meant to substitute for the advise provided by your own physician or other medical professional. If you suspect that you have a medical problem, promptly contact your health care provider.

By: Cindy Ng

Judy's Fig Preserves

Judy's fig preserves with lemon, an old fashioned recipe for fig preserves. Ingredients:6 pounds figs, peeled or unpeeled 6 pounds sugar 3 lemons, very thinly sliced, seeds removed

Preparation:

Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices. Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions.

Makes 5 to 6 pintsshared

By Diana Rattray

Fig Preserves

INGREDIENTS 

(Nutrition)16 cups fresh figs 1 tablespoon baking soda 12 cups boiling water 8 cups white sugar 4 cups water 1 lemon, sliced

DIRECTIONS

In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour. Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes. Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally. Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.

BY: Dotti K

Fig - The Natural Way To Good Health

The fig occupies a high position among fruits. Soft, sweet and puply, this delicious fruit promotes health. It is a pear-shaped hollow fruit, with sugary pulp and a large number of small seeds of golden color sticking to the wall of the cavity. It is variable in size and color. The ripe fresh fruit is juicy, wholesome and delicious.

However, being highly perishable, it if sold in the world markets in its dry form.Origin and DistributionThe fig is a native of Asia Minor and spread early to the Mediterranean region. It is a plant of extremely ancient cultivation and was grown in Egypt around 4,000 BC. It has been used as a principal food in the Mediterranean countries for thousands of years.

The main areas of fig cultivation in India are Pune in Maharashtra, Srirangapatnam in Karnataka, Lucknow in Uttar Pradesh and parts of Gujarat.Food ValueAn analysis of the fresh fig shows it consists good amount of moisture and little protein, fat and carbohydrate.

The dry fig has a high nutritive value. Its most important food element is sugar which forms 51 to 74 per cent of the whole fruit. It can be taken in various ways, either by itself or in combination with other foodstuffs enrich their food value. When taken with white flour, it removes much of its constipating effect. It combines very well with milk. Figs are often used for preparing cakes and jams. 

They are also made into pudding.Natural Benefits and Curative PropertiesMany medicinal virtues have been ascribed to the fig. It is considered a restorative food which helps in quick recovery after prolonged illness. It removes physical and mental exertion and endows the body with renewed vigour and strength. It is an excellent tonic for the weak people who suffer cracks in lips, tongue and mouth.ConstipationTaken either fresh or dried, the fig is regarded as a dependable laxative on account of its large cellulose content and its tough skin. 

The tiny seeds in the fruit possess the property of stimulating peristaltic or wave like movements of intestines which facilitates easy evacuation of faeces and keeps the alimentary canal clean.PilesOwing to its laxative property, the fig is an excellent remedy for piles. Two or three dried figs should be soaked in cold water in a glass of enamelware in the night after cleaning them thoroughly with hot water. 

They should be taken next morning. Figs should be taken similarly in the evening. This will remove straining at stools and thus prevent the protrusion of the anus. The piles will be cured with regular use of figs in this manner for three or four weeks.AsthmaFigs are considered beneficial in the treatment of asthma. Phlegmatic cases of cough and asthma are treated with success by their use. 

It gives comfort to the patient by draining of the phlegm.Sexual WeaknessFigs can be beneficially used in the treatment of sexual debility. They can be supplemented by other dry fruits like almonds and dry dates along with butter. Their use has proved effective in such casesCornsFor corns of long duration, the milky juice of green figs helps to soften them. The milk has a mild necrotic actionPrecautionsFigs should be washed thoroughly before use. 

The skin of the dry fruit being tough, the soaked fig is easy to digest. It is, however, essential to take the water along with the fruit as much of the nutrients come out into the water. 

By: Cindy Ng

Figs

Covering their shame with fig leaves, the first couple on the earth evoked a wrath so powerful that mankind never forgot the legend behind those figs. Wearing only a crown of fig leaves as they stood in front of the cheering crowds, ancient Olympian athletes received handfuls of figs for winning various Olympic events.

It was mentioned, Cleopatra ate figs from a wovenbasket while poisonous asps stung one of her exposed extremities.Allowed freedom for one day a year, Roman slaves sat under a figtree eating as many figs as they desired while enjoying the fruits of their labor.

Somehow, figs and the human body have covered a lot of history since that remarkable time.

A meal of figs begins with a soup that has an exotic touch of cumin and paprika interacting with the colorful flavor of tomatoes and garnished with a fresh fig. The recipe below isfrom a Penelope Cases cookbook.

Cumin Scented Tomato Soup With Fresh Figs

1-Tlb. olive oil

2-cloves garlic,peeled and finely sliced

4-cloves garlic, minced

1-onion, chopped

1/2-cup green bell pepper,chopped

1-lb ripe tomatoes,skinned,seeded and chopped

1/2-tsp.paprika

1-1/2-cups,canned crushed tomatoes

Salt to taste

1-bay leaf

1-Tlb. parsley,chopped

1-tsp. ground cumin

3-cups water

1-cup bread crumbs

4-fresh figs

Directions: 

In a soup pot: Heat the olive oil and brown the first two cloves of garlic. Remove it from the heat and set aside. Add the onion, the minced garlic and the bell pepper. Saute the ingredients until they are wilted. Add the browned garlic,the tomatoes and the water. Season with the paprika, the ground cumin and the salt. Add the parsley and the bay leaf. Toast the bread crumbs and cut the fresh figs diagionally. Top the soup with the bread crumbs and a fresh fig.

Figs and strawberry jello are combined to make a strawberry figpreserve that is good whether spooned over vanilla ice cream oron a homemade biscuit.

Strawberry Fig Preserves

6-cups fresh figs, mashed

5-cups sugar

1-large package of strawberry jello

Directions: 

In a large saucepan: Combine the ingredients and bring them to a boil stirring constantly cooking them for fiveminutes. Sterlize some canning jars. Pour the mixture into themand seal the jars.

 The crunchy texture of jicama is combined with the softness of fresh figs and served with an

orange cinnamon vinaigrette.

1-jicama,washed, peeled and cut into two-inch strips

8-fresh figs,chopped

1-tsp. sugar,

1/4-cup red onion,minced

1-Tlb. cilantro,minced

Orange Cinnamon Vinaigrette:

1-orange,juiced

1/4-tsp. cinnamon

1-tsp.sugar

Directions: 

Add the chopped figs and one teaspoon of the sugarto boiling water and cook for three to four minutes until theyare softened. Let the fig mixture cool. In a salad bowl: whisk the orange juice, the cinnamon and one teaspoon of the sugar.Add the jicama, the minced red onion and the cilantro. Lightlycombine the cooled figs with the salad ingredients and coat themwell with the orange vinaigrette.

Sun dried figs are hand dipped into chocolate for a dessertthat any bon bon lover will enjoy eating. The recipe below isfrom the Valley Fig Growers Association.

Chocolate Fig Bon Bons

(Makes 25 bon bons)

8-ounces sun dried figs, stems removed

2/3-cup hazelnuts or almonds,toasted

8-vanilla wafer cookies,crushed

1/3-cup cup powdered sugar

1/4-cup rum

1-tsp. grated orange peel

3-oz. semisweet or white chocolate

Vegetable oil

Directions: 

Process figs, hazelnuts or almonds and vanilla wafersinto a food processor until they are finely ground. Add the powdered sugar, rum and orange peel and process them until theyare well mixed into the fig mixture. Dampen hands and shape the mixture into one and one-fourth inch balls. Arrange close together on a baking sheet or wire rack.

In a small microwave-safe bowl heat the chocolate on high for one to two minutes, stirring after one minute. Add a few drops of the vegetable oil if needed to make the chocolate thin enough to drizzle. Dip the tips of a fork in the chocolate and quickly drizzle it over the fig balls, or dip each fig ball into the melted chocolate. Chill until the chocolate is set. Store the fig bon bons in an airtight container up to one week.

By Carol A Hill

Ancient Fig Trees Through History

The fig tree, ‘Ficus carica,’ possibly originated in Northern Asia according to archeological fossil records. Spanish missionaries brought it to the United States in 1520. Historical Sumerian tablets record the use and consumption of figs in 2500 BC.

In Greek mythology, the fig figures prominently as a gift of Demeter to Dionysus and as having received the blessing and sanctity of the Greek Gods. Plato documented that Greek athletes at Olympia were fed diets of figs to increase their running speed and overall strength. The figs contained up to 50% concentration of sugar which was virtually like feeding the athlete a candy bar.

The most famous Biblical reference to figs is that, in which Jesus cursed a fig tree for not producing any fruit for him as he passed by, a curse that killed the fig tree, Matt 21:18

The Jewish King, Hezekiah, was cured of a life-threatening plague by applying figs to the infected spot. 2 Kings 20 The Apostle, James, brother of Jesus, used the metaphor of the fig tree to describe the appropriate behavior that he expected to follow from Christian living. James 3:12 Fig leaves were used in the early church to hide the genitalia of nude, marble sculptures that adorned religious buildings. Fig trees were also used in ancient history as shade trees and to chop and use as quick start firewood.

Cooked figs were used as sweeteners in ancient times and this practice is still used in many third world countries in Asia Minor. The figs contain over 50% sugar. Hybrid figs contain many hollow, tiny seeds on the interior of the fruit, similar in taste as those found in blueberries and strawberries. A fig fruit has a round tiny opening at the base of the fig called an ‘eye.’ A tiny wasp flies into the interior of the fig and pollinates the tiny flowers lining the interior walls of the fig. These tiny seed are not generally digested by the stomach and offer a great laxative effect to the elderly sedentary citizens. American hybrid figs do not require or receive pollination to be transformed into edible fruit.

Fig trees in Europe can grow to a tremendous height of 100 feet, but the fruit is very difficult to harvest when the tree grows taller than 10 feet.

In harvesting the figs, it is important to pick the fruit from the tree, when it is completely mature--usually when it sags, droops, and changes color. If the figs are taken from the tree prematurely, the sweetness declines, but more importantly, if the figs are removed in the juvenile developing state, a white milky fluid exudes from the stem, which is transferred to a person’s hands and then eyes or mouth, the fluid is very irritating and should be washed away as quickly as possible.

One of the most famous figs in the United States is the “Black Mission” fig tree, which was named after the California, Franciscan mission that dates back to 1770, when it was planted there and cultivated on a commercial scale.

Perhaps the most famous product of figs is the fig newton that uses dried figs placed between curved, sweet wafers and distributed by Nabisco. In Europe, figs are gathered from commercial fig tree orchards where they are sized, graded, and packed to sell as fresh fruit at local markets.

Figs are easily dried after harvesting from the trees, and various brands are popularly sold throughout the world, because of their extended shelf life in the United States, California is the largest producer of figs and most of them are marketed as dried figs. In the South figs are boiled in sugar liquid, sometimes adding strawberries and the resulting fig preserves are eaten during the fall and winter months as fig preserves on hot buttered biscuits. The trees grow into picturesque specimens in many landscapes.

The trunks are often whitewashed when young in order to keep the sun from scalding the tender bark. The roots are vigorous growers and will grow far away from the canopy; however, trimming these roots does not damage the tree.

Fig trees grown in full sun have soft wood that break easily. The trees easily grow to 100 feet in Europe but usually less than 30 feet in the United States. Fertilizing fig trees on most soils is unnecessary and unwise, because nitrogen fertilizer tends to promote aggressive branch growth and will reduce the size of the crop. If too much nitrogen is applied, the fruit does not mature properly and the fruit has an off taste.

The first crop of figs that matures in the spring is called the “breba” crop and the next and tastiest crop matures in the fall. Figs are harvested from the trees from June till October, although some new cultivars will be ready for eating in April. The shelf life for freshly picked figs is short and fig generally last only about three days in refrigeration.

A fig should not be picked from a tree, if it is over ripe or mushy, since it will begin souring from fermentation. At this point figs will lose their roundness and begin to collapse inward. When a fig is harvested from a tree, it should be soft to the touch and a very firm fig will not ripen properly, if it is picked at this immature stage.

The beautiful leaves of the fig tree are used to make an odd scented perfume with the aroma of wood or musk. The white, milky latex from the tree can be used as a meat tenderizer or in making cheese, if the latex is dried and powdered. Figs can be frozen whole or sliced in plastic bags or jars and expected to last satisfactorily for one year. Dried figs can be soaked in warm water to restore their shape and softness. Fruit of figs is high in iron, calcium, potassium, and fiber, and they are used as a diuretic and a laxative.

Figs contain protein digesting enzymes and can be used as a meat tenderizer and a taste enhancer. Dried figs are often used to substitute for recipes calling for dried apricots, dates, or prunes.

Fig trees are considered to be about as cold hardy as citrus; however, recent hybrid cultivars show that fig trees can survive temperatures below zero degrees Fahrenheit for limited periods of time, and if the tree freezes to the ground, the new shoots will sprout in the spring to rapidly renew the fig tree.

By Patrick Malcolm

Fig Trees Produce Fruit In Colors Of White, Green, Black, Red, Wine, And Purple

Fig trees are fruit tree garden favorites. Buying and planting large fig trees can fruit the first year of growing. Two of the best orchard or fig tree garden selections are: Brown Turkey Fig Trees and Celeste (Celestial) Fig Trees.

The fruit of the fig tree was well known in Biblical scripture and a fig tree was condemned to wither by Jesus in the Bible gospel of Mark 11:16 for being barren of fruit. The fig was used numerous times in the Bible to symbolize truths of the scripture, both in the old Testament and the New Testament Bible.

The fig tree is a fast growing fruit tree that grows fresh fig fruit over a long period. The brown turkey fig tree and the Celeste (Celestial) fig trees have been important old varieties grown in the United States for hundreds of years. New hybrid fruit of fig trees vastly improves quality and quantity of figs of older selections. Fig fruit can ripen in various mature colors: red, black, yellow, purple, orange, gold, blue, green, and white with a sweet mild flavor.

The ripe fig can be dried, eaten fresh, or cooked in a large variety of food such as fig newtons and fig-strawberry jam. The growing size of the fig fruit can vary just like the color. The largest fig grown is the Patrick's Supergiant fig that can weigh-in at ? pound. Figs black in color like the the Black Mission fig tree and the Jack Black fig trees are very high in sugar content and date back to their introduction from Spain at the Spanish Missions in California in the 1500's where the fig fruit was dried like raisins to be eaten later.

Green fig cultivars are important to buy for planting and growing for gardeners who want to avoid birds who love to feast on a red, yellow, or ripe white fig, because the birds do not see the green color of the Japanese Green Ischau fig or green Kadota fig among the green leaves.

For gardeners who prefer black fig fruit, the Jack's Black fig and the black mission fig are tasty fig tree cultivars. The Black Mission fig is famous, and was intoduced into California by Spanish missionaries hundreds of years ago. Jack's Black fig is very sugary, suitable for dried fig markets and elongated in shape.

Conadria fig trees originated in Europe and are important as a large, fast growing fig tree requiring a big landscape for a large tree. LSU hybridizers have released several notable yellow-gold cultivars; the most popular is the LSU gold fig that can produce two crops in one year. The Nero Caesar fig is yellow-gold in color and ripens with honey-drops of dew on the skin, with a pink pulp beneath the skin. Peter's honey fig originated in California and the yellow color on the skin is repeated inside the fig that is sweetly scented.

Several white fig producing trees are available to buy from internet nursery sites. The Italian Everbearing fig ripens white, but may age into a cream-yellow skin. Italy is the point of origin for the Italian white fig, big in size and sweetly aromatic with a tasty flavor.

The Osborne fig tree is very unusual, because its color when ripe can vary from white

to pink to red, but it is remarkably beautiful in appearance with its dark tapered rips that encircle the fig. The King Fig is big and grows burgundy-red in color on large trees. Some gardeners rate the King fig as the largest, and others rate the Patrick's Supergiant fig as the largest.

The Mystery fig is a brightly colored wine fig with a delicious flavor, but scientists have been unable to identify this fig tree's origin, which is still a mystery. Patrick's Supergiant fig is very large, weighing up to a half pound each. The Patrick's fig is juicy and sweet with an agreeable flavor.

The Tennessee Mountain fig tree is very cold hardy and was discovered growing in the mountain areas of Tennessee where temperatures can fall below 0 degrees Fahrenheit. For gardeners who want to bu a cold hardy fig tree for the North, the Tennessee Mountain fig has survived very cold temperatures as far North as Pennsylvania and New York. TyTy Nursery offers a large selection of small or big fig trees for fast shipment.

By: Pat Malcolm