Figs have been popular in the Mediterranean since ancient times; reported to have been first cultivated in Egypt and then spread first to Ancient Greece, the fruit are considered so valuable that it was at one stage illegal to export them outside Greece.
Nowadays Greece is one of the largest producers of figs worldwide, thanks to its great climate and unlimited summer sun.
Figs are rich in calcium, potassium (a mineral that helps to control high blood pressure), dietary fibre and magnesium.
It is among the richest in fibre fruits and considered a great anti-oxidant, helping to fight many illnesses and diseases.
Figs were an important part of the basic diet of the ancient Greeks, and like olive and wine, a symbol of peace and prosperity.
The nutritional value of figs, particularly dried ones, which is very popular in Greece and amongst Greeks worldwide is indisputable. Rich in natural fibre, they help in weight control, help regulate blood pressure and boosts ligament health: just half a cup provides 300mg.
Dried figs can be enjoyed throughout the year and stay fresh for several months. They are best kept in room temperature in a cool and dry place wrapped well.
They’re wonderful when chopped, mixed with other dried fruits, nuts and spices, added to breads and cakes or stewed. Figs ideal matches are ingredients with intense flavours such cheeses and other small goods.
Benefits of both fresh & dried figs-
Tips for adding Figs to your Diet