Content
- Peel figs
- Worth knowing about figs
- Tips for fig buying
- How to peel figs
- Peeling figs explained step by step
Figs do not necessarily have to be peeled
Peel figs
Figs are probably originally from Asia. However, they have been native to the Mediterranean for hundreds of years and are exported from there to Germany. The fig harvest is between July and November. With a little luck and a robust variety, fig trees can thrive in our gardens and even bear fruit.
Worth knowing about figs
Figs are available in different colors, from green to purple, as well as yellow and reddish brown. The flesh is light pink to red and contains many edible grains. The exotic fruits are rich in nutrients, minerals such as iron, potassium and magnesium, and also have plenty of fiber and plenty of fructose. The figs are preserved by drying in the sun, whereby the largest part of the nutrients is preserved, but the sugar content increases.
Tips for fig buying
Ripe figs should feel firm, but still be easy to press. You can compare the compliance with that of your handball. As it gives way under light pressure, the fig should give way.
A criterion for the maturity of the fig is also the color of its shell, the darker it is, the riper the fruit. However, if the fig already feels mushy, it is overripe and no longer tasty.
When transporting the figs, make sure that they are not pressed. Pressure points quickly become soggy and the quality of the fruit suffers.
How to peel figs
Usually, figs do not necessarily have to be peeled. Your shell is edible. However, it is usually useful for the further processing to remove the shell.
Who wants to peel figs, requires practice. With a few tricks, however, everyone should be able to free the figs from their shell. An easy way to eat a fig is to split it first in the middle and then spoon the pulp out of the halves with the spoon. However, this method is not suitable for a professional serving of the fruit.
Peeling figs explained step by step
- Cut the stalk and the fruit base off the ripe fig with a sharp knife. Divide the fruit in half or four quarters. Lead the knife with the tip from under the bowl. Carefully pull the bowls downwards. There should be no flesh hanging on the shell. You can now process the fruit quarters as you wish.