What lower looks like a fruit and was enjoyed as training food and trophy by ancient Olympian athletes? Figs!
Figs are a terrific source of both insoluble and soluble fiber, aiding digestion and helping to lower cholesterol levels. What’s more, they supply some potassium, iron, and calcium—more than other fruits.
And figs contain polyphenol antioxidants, with potentially health-promoting benefits. Harvest time is late summer to early fall—peak season for fresh figs.
Experiment with figs—fresh or dried—in your meals.
- Sweeten vegetables. Add sliced figs to cooked sweet potatoes, green beans, roasted onions, or squash.
- Make salads elegant. Slice figs; toss with Caesar, Waldorf, slaw, or garden salad.
- Make batter better. Mix finely chopped figs into buttermilk pancake or muffin batter.
- Flavor cooked grains. Stir chopped figs into rice, couscous, or barley during cooking; for more flavor, add sautéed onions and herbs, too.
Post Views: 126