Day 44: Dried Figs - Σύκα - and Figs Stuffed with Nuts and Other Goodies - Part I - April 29, 2013

Figs, known as σύκα "sika" (see-kah) in Greek are a wonderful food.  They are delightful as fresh fruit, sweet and satisfying in a cookie, and commonly enjoyed as dried fruit.  Many different types of figs are available these days, so unless you are growing your own, how do you know which ones to buy or to eat?

Pictured above (top) is our own personal fig tree (we have four small fig trees; this one is 3 years old and we call it "Sykaki" ("little figgy"); as you can see we have a fig on it this year (March, 2013)!  This will be the second year that we have a fruit.  Hopefully, there will be more.  We have read that fig trees can last for 100 years and produce fruit every year.  Our tree is getting there with its one modest little fig!  So, since we aren't quite there yet - we enjoy figs by purchasing the dried fig packages.

Fresh figs are normally in season in August and September.  The fresh figs do not have a long shelf life, and if you like figs, then, they probably don't last too long to worry about shelf life.  But we like them fresh and dried, so we try to include both throughout the year.  The dried figs give us the luxury of having figs in the colder months.  And, because they are dried, they have a longer shelf life.  Fresh figs seem like a completely different food than its dried counterpart, but it is not.  Our fig tree is growing one fig.  We like to refer to the type of fig as the Loner Fig (because we only ever see one fig at a time).  There are Mission Figs, Adriatic Figs, Calimyrna figs, and some others.  Somewhere we read that there are hundreds of varieties.  Being familiar with Greek figs and having also tasted figs from all over the world, we have a preference to certain types of Greek figs.

For this entry, we tried several brands of dried figs -- three Greek figs and one Turkish fig.  We wanted to include the Turkish fig because it is extremely common to find in the stores, and probably one of the more familiar types.  The Greek figs are from two different regions -- Kalamata and Evia; both locations hold significance for us personally.  So, what did we find?

First, we want to introduce you to the packages of figs that we tried and tasted and used in a recipe.

First, there are the Kalamata String Figs (upper left corner).  These are soft and moist and sweet.  These are good figs and because they are soft and they are easily used for a variety of dishes.

Next are the dried figs from the Taxiarchis area of Greece's second largest island, Evia.  They are white, soft, and chewy.  These are  figs which stand out by their coral-pink/white colour.  They also have a slight citrus, honey and candied flavour to them, which was different than all the other varieties which we have tested. These have clearly Husband's favourite figs, hands down. They are much more difficult to locate, but they are seriously worth hunting down!

Third, we have another brand of figs from Kalamata.  These are similar to the first ones in that they are soft and chewy and have smoother skin and are filled with many tiny little seeds that add a lovely crunch to the soft and chewy exterior.  These, too, are lighter in colour, and may remind one of honey in looks and taste.

Our last package are the dried figs from Turkey.  They are smaller than the Greek figs, but still full of those wonderful little seeds.  They are dry on the outside and firm, and have a sugar coating on the outside to help the preservation of the fruit.

We wanted to learn where to spend out money.  Usually, we focus on buying Greek products from local Greek and non-Greek vendors when we can.  Of course, that is not 100 percent of our shopping, but for some items such as olives and figs, we usually prefer to buy good quality ones from Greece.

Next, we took each fig and cut it open so you can see what the fig looks like inside and out.

They all look delicious, don't they?  Well, we wanted to take this one step further and include a recipe.  Now, we could have included a recipe for a fig cookie, fig compote, or fig pudding.  But, we would prefer a fig snack.  So, for this time, we decided to stuff the figs with various nuts and other fruit. We used a variety of nuts, and we created our own version of the fig-turducken (turkey, duck, chicken) using figs, apricots, and nuts.  Either way, we are hoping  this inspires you for something, and you will let us know all about it.  You will "fig-ure" out what is best for you.

In two days from now our entry will detail how and why we stuffed our dried figs with other yummy components.

IMPORTANT NUTRITIONAL INFORMATION ABOUT DRIED FIGS:

POTENTIAL HEALTH  CONCERNS:

When figs are dried, they are traditionally sun-dried.  From what we know about these packages of figs,  they are still produced this way. Please note, however, an extremely serious concern that many people may have is with how figs are preserved.  One of the most carcinogenic substances known to science are the mold-produced toxins collectively known as "aflotoxins".  In the scientific literature, there is overwhelming evidence to connect aflotoxins and liver cancer (please check these links).  Now, what do figs and aflotoxins have to do with each other?  Well, traditionally dried figs were, in fact, sun dried; the ultraviolet radiation of the Sun would prevent the toxin-producing molds to grown on the figs. Some countries' farmers would try to take short cuts (dry their fruit in high humidity processing locations) and dry their figs and peanuts (also good delivery agents for aflotoxin producing molds) in a way that the final product had potential for serious adverse health consequences for the consumer. During the 1980's and 1990's, for example, Turkish dried fruit were banned from several European countries due to the use of Methyl Bromide, a toxic anti-pest and anti-mold agent.  Currently, most dried fruit, from major dry fig producing countries use permitted Sulphur-based preservatives. One of the things we look for in dried fruit is their place of origin; many of the Greek Kalamata-type of dried fig producers in Greece, for example, only use natural sun drying methods with no added preservatives.

NUTRITIONAL BENEFITS OF DRIED FIGS:

Figs contain more calcium than most other fruits, according to the California Fig Advisory Board, with 121 mg in a 1/2-cup serving.

Read more: http://www.livestrong.com/article/404192-health-benefits-of-dried-figs/#ixzz2RjWhSiT3A 1/2-cup serving of dried figs contains 7.3 g of fiber. Including more fiber in your diet can help lower your risk of chronic illness such as heart disease and diabetes. Dried figs contain both soluble and insoluble fiber.
•Read more: http://www.livestrong.com/article/404192-health-benefits-of-dried-figs/#ixzz2RjWb8JPN

Consuming dried figs can help you meet your daily potassium needs and help lower your blood pressure. A 1/2-cup serving of dried figs contains 507 mg of potassium.
•Read more: http://www.livestrong.com/article/404192-health-benefits-of-dried-figs/#ixzz2RjWm38Tx

Dried figs can also help you meet your iron needs. A 1/2-cup serving of dried figs contains 1.5 mg of iron. Iron is an essential mineral needed to help transport oxygen in your blood. Without enough iron in your diet, delivery of oxygen to your cells decreases, causing you to feel tired and weak and more susceptible to infection
•Read more: http://www.livestrong.com/article/404192-health-benefits-of-dried-figs/#ixzz2RjWtQLAS

Gospel Reading: Matthew 21:18-43

"The Cursing of the Fig Tree: Jesus illustrates his power and authority over all things. He shows his disciples that he freely submits himself to the "authorities," for he has the power to destroy them as well (St. John Chrysostom, Homily on Matthew 21).