I love October. There are so many things to love about this beautiful month, such as the fall foliage, crispness of the air, leaf piles (dare I jump in? :)), pumpkins, the availability of certain fresh foods that are challenging to find at other times of the year, and the list goes on. One of the foods available now in northern California is fresh figs, such as those ripening on a tree in our front yard.
Before I moved to California, I thought of figs as strange looking dried fruits found in a bulk bin at my local health food store. When I first tried fresh figs, I found that the flavor and texture were quite different from the dried version. I do enjoy dried figs, and eat them from time to time, but I really enjoy fresh figs. People have asked me if I have any good fresh fig recipes – sorry, I do not. The reason why is because figs tend to disappear rather quickly in my house. 🙂
How long will these figs last in our house? Get out the stopwatch…..
The first time I saw a nutrient analysis of figs, I was amazed at the calcium and iron content, which is higher than most fruits per calorie. Potassium content is notable, too. Here are some nutrition highlights of figs:
| 6 medium figs (300 g) | Adult Daily Values | |
| Calories | 222 | |
| Calcium | 105 mg | 1000 – 1200 mg |
| Iron | 1.11 mg | 8 – 18 mg |
| Potassium | 696 mg | 4700 mg |
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