➤ When: Fresh figs are at their best in July and August. Eating a ripe fig, with its seedy and chewy sweetness, is for many people a rite of summer.
➤ What to Look For: Look for soft figs. If they’re too firm, like golf balls, they won’t ripen properly. Figs should also be free of bruises, nicks, and mold. Black Mission figs taste especially good when they’re slightly shriveled.
➤ Why: The RealAge-smart nutrients in figs are fiber, calcium, and potassium.
➤ How to Use: Dried figs are often used in desserts but can be cooked with meats or added to salads. Chef Oscar of Emilio’s Restaurant in Santa Barbara tosses golden figs with Gorgonzola and arugula to make a special pizza. Use figs in pudding, tarts, and sauces. Fresh figs make a wonderful dessert because they’re sweet yet not too heavy. Serve them with dates, almonds, and rose water for a taste of Morocco. Dry any extra figs for use in the winter.
This Tip Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p181 and p182'
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