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Are you curious to say so many strange things about figs? Isn't this kind of fruit the product of scientists' whim?
No, the records about figs are very old. It is said that Adam and Eve were ashamed to cover their leaves, only fig leaves.
People also think that it is the first plant that humans "tamed" (artificially planted).
The cultivation history is more than 5000 years, and it is native to Arabia, West Asia, Middle East and other places. Later, in the Tang Dynasty, it was introduced to China, the main producing area was in Xinjiang, and there were sporadic plants along our southeast coast.
In the long historical process, figs have also evolved into different varieties, such as purple, cyan and yellow.
In China, the varieties in Xinjiang are yellow, oblate and round when they mature, while most varieties in other parts of China gradually change color from purple to blue and oblong.
In the country of origin, it is more common to see a red and purple ball, which looks like an oversized Kyoho grape.
In taste, it is also softer than domestic ones.
Figs are not only divided into varieties, but also spring fruits and autumn fruits.
What can be bought on the market now are all spring fruits, which are not too sweet. Partners who don't produce can wait.
Until the end of August-165438+1mid-October, it will be autumn fruit. At this time, figs are the most suitable, the entrance is sweet and soft, and it melts in one bite, and the mouth is full of saliva. Gee, that makes me greedy.
In foreign countries, figs are common fruits, which are sold in supermarkets and fruit shops. In recent years, with the rise of social networks such as ins, figs have gradually attracted the attention of Chinese people.
Ummm~ or rather, it is tempted by its face value. After cutting, the full bright red pulp can catch the eye in one second!
Mature figs have both face and strength. They taste soft, tender and sweet as honey. People in Xinjiang also call them "sugar buns".
Nutritional value, that is called a high! It is rich in 18 kinds of amino acids and vitamins, and fructose and glucose in fruit are easily absorbed and utilized by human body.
It also has the effects of invigorating spleen, promoting digestion, relaxing bowels, lowering blood lipid, lowering blood pressure, relieving sore throat and relieving swelling. , it is simply excellent in capitalization!
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Well, everyone should know that figs are a good thing. What should I pay attention to when buying?
The maturity of figs can be judged by their appearance.
Mature figs have slightly cracked pores at the bottom, and they feel soft when squeezed gently by hand.
Immature figs, with closed pores at the bottom, will be difficult to hold, and it will take two or three days to eat.
Be sure to hold back, don't worry, the ripe fig pulp will be redder and juicier than the unripe one. Taste peak ~
Caicai does not recommend buying the following two kinds of fruits:
1. It's already very soft to pinch, maybe it's overcooked, the taste is soft and rotten, and too much flavor is lost.
2. Avoid choosing figs with too large tail openings, which will inevitably pollute the dust and bacteria in the air.
As for varieties, it is a little difficult to buy purple figs abroad because of transportation problems. Therefore, Caicai suggested that everyone should consider domestic products, and fruits should be cooked in trees to be delicious ~
The common figs in China are those with blue-purple skin and green skin. Which one should I choose to eat better?
In fact, there is not much difference in flavor between the two varieties of figs, but the flesh of green figs is relatively red and the aroma is slightly fresh.
Figs can be eaten with skin, but the skin is a little astringent, and you can also remove what you don't like.
The ripe fig skin is very easy to peel, and it can be peeled off the pedicle like a banana. The pulp is very soft and will melt gently in the mouth, which is addictive.
The whole thing went into my stomach, leaving only a mouthful of sweetness.
In addition to being eaten directly, figs are also frequent visitors to western food.
Because it looks good after cutting, and its nutritional value is super high, of course, you should make good use of it ~
Baked, mixed with salad, or as a side dish, you can do it!
It is especially recommended to make fig milkshake. It tastes silky and sweet, and it tastes good in summer.
If you are in an area where you really can't buy fresh figs, you can also buy some dried figs to relieve your appetite and taste good.
Note that it is not the snack "dried radish" mentioned above, but the real dried fig, and there are two common kinds on the market.
One is that it can be eaten directly as a snack, and it is still soft to pinch. The entrance tastes like persimmon and is easy to be accepted.
Although dried figs are small in size and wrinkled in skin after drying, they have lost their original aesthetic feeling. But dried figs are fragrant, and fructose is fully concentrated and sweeter.
The other is dried fig, which becomes a small ball after drying.
Cantonese people like to use it to make soup, clear away heat and toxic materials, moisten dryness and relieve cough, which is most suitable for drinking in summer and autumn.
If you stay up late and get angry and have a sore throat, I recommend that you stew some sweet water with it and pears. I'm sure it will work ~