Dishes with dried figs. Homemade fig pie: simple recipes. Option with carrots

What can be cooked from figs: a collection of the best recipes from the site magazine

Figs (wineberry) are an exotic fruit, especially popular in the Middle East and Mediterranean countries. When eaten fresh, it is good on its own, but if you add figs to curd, fruit salad or yogurt with honey, you will get a wonderful dessert.

Figs go well with nuts and dried fruits. It is used to make jam, jam, pastille, confitures, puddings, and is used as a filling for buns, muffins and cakes. Wine berries make unusual jam, delicious shortbread cookies, and amazing puff pastries.

You can make a compote or infusion from dried figs (boil the berries with dried apricots, apples, raisins, dates, prunes and add spices to them). Figs add a piquant sweetness to salads, sauces and meat dishes. This Mediterranean fruit goes well with cheeses, both aged and young, especially sheep and goat. And aromatic herbs - lavender, rosemary, thyme, basil emphasize its overseas origin. Our article contains recipes for original snacks, exotic desserts, aromatic pastries and sweet preparations made from wine berries.

Recipes for dishes with figs

Recipe 1. Fig salad with mozzarella cheese - whipped up

You will need: 6 small mozzarellas, 6 fresh figs, juice of half a lemon, a handful of basil leaves, a quarter glass of olive oil, 1 dessert spoon of balsamic vinegar, a pinch of sea salt, dry marjoram, dry thyme and freshly ground black pepper.

For the sauce, combine lemon juice, pepper, oil, salt and balsamic vinegar, mix everything. Peel the figs and cut them into circles. Place the berries on a large plate, sprinkle with marjoram and thyme, and pour over the dressing. Cover with cling film and let stand in the refrigerator for an hour. Place the cheese on the cooled fruit, breaking each piece in half, and sprinkle with basil.

Recipe 2. Appetizer of figs with goat cheese and pear - for a festive feast

You will need: 100 g of goat cheese, 3-4 figs, 2 pears, 1 dessert spoon of liquid honey, a handful of peeled salted pistachios, a quarter glass of olive oil, lettuce.

Cut the cheese into small slices, figs and pears into slices. Wash and dry the lettuce leaves. Mix honey with oil (it is better to use a cold-pressed product). Place lettuce leaves on a plate, place pears, figs, cheese, nuts on them and pour sauce over them.

Recipe 3. Cottage cheese casserole with figs - for breakfast

You will need: 4 eggs, 400 g of homemade cottage cheese, 70 g of semolina, 70 g of sugar, 70 g of honey, 4 fresh figs, a piece of butter.

Wash the figs, dry and cut into thin slices. Grind the cottage cheese well with sugar, add honey, grind again, and then add the eggs one at a time and beat them well with the curd mass. Add semolina, knead everything well again. Grease a baking dish with butter, lightly dust with semolina, distribute the dough evenly, place fig slices on top and bake at 180º until golden brown (25-30 minutes).

Recipe 4. Chicken with figs - for dinner

You will need: 200 g of dried figs, 2 apples, 1 chicken weighing approximately 1.5 kg. For the marinade: 3 dessert spoons of olive oil, a piece of ginger, 2 dessert spoons of honey and mustard, salt and pepper to taste.

Marinate the chicken in a mixture of spices mixed with honey, olive oil, mustard and grated ginger root. Place the figs in hot water briefly to soften. Cut the apples into slices, figs into cubes. Stuff the marinated bird with a mixture of figs and apples, wrap it in foil and place it in the oven preheated to 200º for an hour, and for the chicken to brown, after this time, open the foil and bake it for another half hour.

Recipe 5. Figs baked with feta - for a romantic dinner

You will need: 8 fresh figs, 100 g feta cheese, 40 g liquid honey, rosemary sprigs.

Preheat the oven to 200º. Wash the figs, dry them and make a not very deep cross-shaped cut in each one. Fill the fruit with crumbled cheese, pour honey on top and place in a preheated oven for 6-7 minutes. Serve garnished with rosemary sprigs. The feta in this recipe can be replaced with any other cheese you like - cheddar, parmesan, ricotta, mascarpone, brie.

Recipe 6. Curd ice cream with figs - for little sweet tooths

You will need: 500 g of homemade medium-fat cottage cheese, 4 tablespoons of liquid honey, 100 ml of milk, 200 g of dried figs, a handful of walnuts and half a bar of dark chocolate.

Grind the cottage cheese well using a blender, add finely chopped figs, honey and milk. Beat the mixture again (not for long, just a few seconds), transfer it to a container intended for freezing, and place it in the freezer for 4-5 hours. During this time, it is advisable to stir the curd mass several times with a wooden spatula. Serve the finished dessert sprinkled with chopped nuts or grated chocolate. Honey-fig notes successfully highlight the delicate taste of this ice cream.

Recipe 7. Cookies made from whole grain flour with dried fruits - for those who are watching their figure

You will need: 100 g each of figs, dates and dried apricots, 250 g whole grain flour, 60 g butter, 120 g natural honey or brown sugar, 200 g plain flour, 2.5 g baking powder, 1 egg, 2 tablespoons water, 1 dessert a spoonful of orange zest, a pinch of salt, a little warm water.

Grind the dried fruits in a blender, adding warm water little by little. Mix sugar (honey) with zest, egg, butter and water. Gradually add flour. Form two balls from the finished dough and place in the refrigerator. Roll out the chilled dough into rectangular layers, place the filling on one, cover with the other, wet your hands a little and seal the seams. Bake for 20 minutes at 175º. Serve by cutting into portions.

Recipe 8. Fig confiture with lavender flowers - for lovers of unusual sweets

You will need: 1 kg of purple figs (fresh fruits), 1 coffee spoon of dried lavender inflorescences, 2 cups of brown sugar, 40 ml of maple syrup, juice of half a lemon.

Wash the figs, dry them, cut off the stems and divide each berry into 8 slices. Place granulated sugar, lemon juice, maple syrup, lavender flowers and chopped figs in a heavy-bottomed saucepan. Cover with a towel and let stand for half an hour. Then bring the mixture to a boil over low heat. Cook for 40-50 minutes, stirring occasionally. Place the finished confiture into sterilized jars and close the lids tightly. Lavender flowers in this recipe can be replaced with cloves, cinnamon, and cardamom.

Recipe 9. Spicy fig jam with nuts - for winter evenings

You will need: 1 kg of fresh figs, zest and pulp of 1 lemon, 240 g of walnuts (can be replaced with almonds), 1 kg of sugar, ginger root the size of a matchbox.

Trim the stems of washed and dried figs and pierce them in several places with a toothpick. Chop the nuts with a knife and either dry them in the oven or fry them in a dry frying pan. Grate the ginger. Stuff the figs with nuts, add sugar, grated with ginger and lemon zest, and leave for a while, and when the wine berry releases juice, cook as usual. 5 minutes before readiness, add thinly sliced ​​lemon and pour the finished dessert into jars.

Recipe 10. Chocolate pie with figs and ginger - for family tea time

You will need: 8 pcs. dried figs, 120 g brown sugar, 3 dessert spoons of cocoa, 180 g flour, 180 ml milk, 2 eggs, a pinch of sea salt, 90 g butter, 10 g baking powder, a handful of candied ginger.

Preheat the oven to 180°. Beat the butter with sugar and, without stopping using the mixer, add eggs one at a time, then pour in the milk, add the flour mixed with salt, baking powder and cocoa. Beat until smooth. Cut the figs and candied ginger into small slices (leave a few candied fruits for decoration). Combine the dried fruits with the dough, place in an oiled springform pan, smooth, garnish with the remaining ginger and bake for about 40 minutes.

Figs in the cuisines of the world

In French Provence, a dessert of figs with raisins, almonds and hazelnuts is prepared for the New Year. In Britain, wineberry pudding is popular, in Mediterranean countries - a combination of figs and dried ham: this is an old tradition. In North Africa, dried fruits are added to sweet couscous, and in Central Asia, dushab is prepared - condensed juice from fresh figs.

Recipes made from figs will definitely not leave connoisseurs of original snacks and unusual sweets indifferent: its honey taste is reminiscent of hot summer and oriental fairy tales. Baking with figs is always a little decadent, even if they are unripe: the warmth of the oven brings out the natural sweetness of the figs. This miracle fruit combines an extraordinary texture, a delicate sweet taste and a lot of useful properties, which pleases its fans. Join them too. Bon appetit!

At the beginning of autumn, seasonal figs appear on the shelves. Such fruits are the most useful for the prevention of kidney and heart diseases. The taste is also excellent: all over the world, salads, main dishes and desserts are prepared with figs. Culinary blogger Venera Osepchuk collected and tested the most delicious recipes from different parts of the planet.

It is believed that figs were first grown in Egypt. It then spread to Crete and Ancient Greece, where it became a staple in traditional dishes. Figs were held in such high esteem by the Greeks that they created laws prohibiting the export of the best varieties of this fruit. Figs were also revered in Ancient Rome, where they were considered a sacred fruit. According to Roman myth, the she-wolf, who nursed the future founders of Rome, Romulus and Remus, rested under a fig tree.

Figs go well with most foods: wine, cheese, honey, citrus fruits, poultry, fish, meat. The fruits are used fresh, dried and dried. They are used to make jam, jam, marshmallows, candies, canned compotes and even coffee surrogate. During the season, figs cost from 30 rubles per piece, then twice as much, so you need to seize the moment. I went through the cuisines of different countries, found and tested the most delicious recipes.

Dried figs with nuts in syrup

Who doesn't know Turkish desserts and sweets? Local chefs have been using natural ingredients in desserts since ancient times - local fruits and nuts.

A dessert called İncir tatlısı was a favorite of Turkish sultans and sultanas. It has been known since the heyday of Ottoman palace cuisine. The chefs chose only the highest quality dried figs and nuts for it. The recipe for İncir tatlısı has not changed much since then. This dessert is still prepared today in every Turkish home because it is very simple and the ingredients for it are readily available. It is served with kaymak (fermented milk product . - Approx. ed.), whipped cream or a scoop of ice cream. Do not discard the remaining syrup from cooking. It can be used as a topping for ice cream, pancakes or cottage cheese.

What do you need:

• dried figs - 15 pcs.;
• walnuts (halved) - 15 pcs.;
• sugar - 200 g;
• water - 300 ml;
• cinnamon - 1 stick;
• kaymak (or whipped cream) - for serving.

How to cook:

Wash the figs, dry them, cut off the stems with scissors. Place in a small pan in a single layer, end to end. Pour 300 ml of warm water and leave for 1 hour. Then pour the water into a cup (do not pour it out, it will come in handy later).

Using the pad of your thumb, press the middle of the fig inward and place half a walnut there. Place everything back into the pan. Stir sugar in the water (which was poured into the figs) and pour it back into the pan with the figs. Place a cinnamon stick.

Place the frying pan on the fire, let it boil, cover with a lid, reduce the heat and cook for 30-40 minutes until the water turns into a dark, thick syrup. During cooking, the nuts may float to the surface, but when serving they are easy to put back in place. Turn off the heat, leave the figs in the syrup and cool to room temperature. Serve with kaymak or whipped cream.

Curd biscuits with figs

Galette, or country pie, is a type of French pastry. In France, galettes are especially common in village bistros. They are also often prepared on farms for dinner. The dough can be either yeast, unleavened puff pastry or shortbread, and maybe even lean. It is rolled out into a circle, which is filled with filling, and the edges are simply folded over. Galette can be sweet (filled with jam, cottage cheese, berries, fruits) and salty (with cheese, meat, vegetables), so it can serve as both a main course and an appetizer at a buffet table, can be served with wine, and can be an excellent dessert.

This curd biscuit is my signature, time-tested recipe. I strongly recommend her. You can add fruits and berries to the curd filling: figs, cherries, apricots, pears.

What do you need:

For the test:

• flour - 350 g;
• baking powder (baking powder) - 1.5 tsp;
• salt - 0.5 tsp;
• butter - 150 g;
• yogurt (kefir) - 150 g.

For filling:

• cottage cheese 9% - 400 g;
• egg - 2 pcs.;
• egg white - 1 pc.;
• sour cream - 2 tbsp. l.;
• semolina - 1 tbsp. l.;
• salt - 0.5 tsp;
• sugar - 5 tbsp. l.;
• vanilla sugar - a bag;
• fresh figs - 5-7 pcs.;
• egg yolk (for greasing the pie) - 1 pc.

How to cook:

Dough: sift flour into a cup, add salt, baking powder, mix. Grate the cold butter into the flour and rub the butter into the flour with your hands. Pour in yogurt, knead the dough. It should turn out soft and pliable. Roll it into a ball, put it in a bag and put it in the refrigerator for 30 minutes.

Filling: in a bowl, mix cottage cheese, 2 eggs and 1 white (the yolk will be used to grease the pie), salt, sugar, vanilla sugar, sour cream and semolina, mix (you can mix with an immersion blender).

Assembling the pie: Roll out the chilled dough into a circle on a floured board. Place the dough into a greased 28 cm diameter mold. It should overhang the edges of the mold by 5 centimeters. Place the filling into the form with the dough, lift the edges of the dough and place on the filling. Place figs cut into halves on top of the curd filling. The dough can be placed not in a mold, but on a baking sheet lined with parchment and baked on it.

Brush the dough with the remaining yolk. Bake in a preheated oven at 175°C for 40-45 minutes until golden brown. Cool slightly before serving. This pie is good both warm and cold.

Chicken thighs baked with figs

This recipe is based on a recipe from a book about modern Jewish cuisine Simone Miller and Jennifer Robbins. I practically remade it for myself, leaving only the original idea. Fresh figs here can be completely replaced with dried ones, it will be no less tasty. Just pre-soak the figs in warm water for 30-40 minutes.

What do you need:

• chicken thighs - 8 pcs.;
• salt - 2 tsp;
• ground black pepper - to taste;
• lemon juice - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• fresh figs - 6-7 pcs.;
• green olives (pitted) - 100 g;
• thyme sprigs (fresh) - 6-8 pcs.;
• onion - 1 pc.

How to cook:

Wash the chicken thighs, dry them, put them in a cup, add salt and pepper. In a small cup, mix vegetable oil and lemon juice, beat with a fork until smooth. Pour the lemon-oil mixture onto the thighs, add leaves from thyme sprigs (3-4 sprigs), stir and leave to marinate for 1-2 hours.

Grease a baking dish with vegetable oil. Cut the onion into thin half rings and place on the bottom of the mold. Place chicken thighs on top of the onion. Cut the figs into 4 parts and place between the thighs. Scatter the olives over the chicken and place 3 sprigs of thyme on top.

Cover the baking dish tightly with foil and bake in an oven preheated to 200°C for 30 minutes. Then remove the foil, turn on the top grill in the oven and bake for another 10-15 minutes until golden brown.

Warm salad with caramelized figs, pumpkin and spinach

Since this salad is a representative of rather modern cuisine, it can hardly be called traditional for any country. But judging by the composition, it fits well into Mediterranean cuisine. The ingredients are just right for our autumn season: pumpkin and Abkhazian figs are actively being sold in the markets. This warm salad is just right for a light dinner. You can also serve it as a side dish, for example, with poultry or meat.

What do you need:

• pumpkin - 500 g;
• figs - 6 pcs.;
• spinach (fresh) - 100 g;
• pine nuts - 1-2 tbsp. l.;
• garlic - 1 clove;
• red onion (small) - ¼ part;
• salt - to taste;
• vegetable oil - 1 tbsp. l.

How to cook:

Peel the pumpkin and cut into small pieces as desired. Wash spinach leaves, dry and chop coarsely. Pour 1 tbsp into the pan. l. oil, heat, place the fig halves cut side down and fry for 5-7 minutes until caramelized and the edges begin to brown. Place the figs in a separate dish.

If necessary, pour another 1 tbsp into the same pan. l. oil and fry the pumpkin pieces until soft and golden brown. A couple of minutes before the pumpkin is ready, add grated garlic clove and salt to taste, stir. While the pumpkin is roasting, chop the red onion very finely.

Add chopped onion and spinach leaves to the fried pumpkin. Cook until the spinach leaves wilt. Place the warm salad on a dish, place caramelized figs on top of it and sprinkle with pine nuts. Serve immediately.

Fig-honey focaccia with rosemary aroma

I think that focaccia is familiar to many, especially those who like to vacation in Italy. This is an Italian wheat flatbread, which traditionally contains three components: water, flour and olive oil. But its content may be different. For example, olives, spicy sausages, tomatoes, grapes, caramelized onions, potatoes, various aromatic herbs (rosemary, thyme, basil). Today my focaccia is soft, barely sweet, with figs, which give it juiciness, with the aroma of rosemary and honey-lemon syrup.

What do you need:

• flour - 450 g;
• water - 250 ml;
• dry yeast - 10 g;
• olive oil (vegetable) - 1 tbsp. l.;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• figs - 5-7 pcs.;
• honey - 2 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• rosemary (fresh) - a couple of sprigs.

How to cook :

Dissolve the yeast in warm water and give it 10-15 minutes to activate. Sift flour into a cup, add salt, sugar, olive oil, water with yeast, knead the dough.

Place the dough in a warm place, covered with a towel or lid for about 1 hour. The dough should rise twice in size. I usually put it in an electric oven at 40°C. Mix honey and lemon juice in a cup and heat until warm.

Wash the figs, dry them, cut them into halves. Knead the risen dough and roll it into a circle with a diameter of 26 cm, place it on a baking sheet lined with baking paper and pierce it in some places with a fork.

Place sliced ​​figs (cut side up) over the dough, brush with honey-lemon syrup, scatter rosemary sprigs and bake in an oven preheated to 180°C for 30 minutes. After taking the focaccia out of the oven, brush it again with honey-lemon syrup. Let the focaccia cool and then serve.

Wineberry, fig tree, fig tree - all these are the names of the most ancient cultivated plant, which was originally grown in Arabia, and only in the 16th century came to America. People have successfully used the medicinal properties of figs in medicine and cosmetology.

Exquisite jams, excellent pastilles, all kinds of cocktails and aromatic drinks have been and continue to be prepared from sugar fruits. Below is a small selection of delicious fig jam recipes.

Simple fig jam for the winter - step by step photo recipe

The easiest and most affordable way to prepare a unique product in winter is fig jam.

Your mark:

Cooking time: 15 hours 0 minutes

Quantity: 2 servings

Ingredients

• Figs: 1 kg
• Lemon juice: 1-2 tbsp. l.
• Sugar: 700 g

Cooking instructions

First of all, wash the fruit. We do this carefully, without damaging the thin skin, after which we blot each berry with the same care with napkins.



Place the figs in a special cooking container and fill with bottled water in such an amount that the fruits are completely immersed in the liquid.



We begin heat treatment of the product. Boil the berries for no more than five minutes from the start of boiling, after which we remove them from the water. Instead, add sugar and squeezed lemon juice. If desired, add a little vanillin.



Mix the resulting mixture well, turn on medium heat, and continue heating until a thick syrup is obtained.



Dip the berries into the sweet mixture, boil the figs for no more than five minutes, then set the basin aside.



Cover the cooled mass with a clean cloth, leave for 10 hours, after which we repeat the preparation twice with the same break interval.

Using a repeated method of heat treatment, we keep the berries intact and preserve their great taste.



At the last stage, boil the products for another 10 minutes.



Transfer to sterilized jars and seal tightly with special screw caps.



We cover the cylinders with a blanket until they cool completely, after which we put them in the cellar with the rest of the winter supplies.

The total time for preparing fig jam was two days. We got an amazing dessert made from fruits that looked like delicious jelly candies. By consuming sweet berries, we stimulate the production of serotonin, providing ourselves with the so-called happiness hormone.

How to make fig and lemon jam

Figs are a very tasty and healthy fruit, but in jam they can be too sweet. You can radically change the taste of a dish, give it a piquant sourness, by adding lemon to the list of products.

Ingredients:

• Figs – 1 kg.
• Lemon – 2 pcs.
• Granulated sugar – 0.6 kg.
• Cloves – 4 pcs.
• Balsamic vinegar – 2 tsp.
• Water – 100 ml.

Algorithm of actions:

1. Both green and purple figs are suitable for this jam. Stage one is fruit selection. Naturally, you need to take the best ones; wrinkled or cracked ones are rejected.
2. Using small scissors, trim the tail off each berry.
3. On each base (on the side of the fruit opposite to the tail) make a cross-shaped incision. Hide clove buds in four berries.
4. Prepare the lemons - wash them with a brush. Cut into thin transparent circles. Be sure to remove the seeds, as they may cause the jam to taste bitter.
5. Pour the lemon juice into a container in which the jam will be cooked. Add water and balsamic vinegar there.
6. Add sugar, add lemon mugs. Boil the syrup for 10 minutes, skim off the foam periodically.
7. Place figs into the hot syrup and stir with a slotted spoon so that they are “bathed” in the syrup on all sides. Boil for 3 minutes.
8. Remove from heat and leave the jam to steep for 3 hours.
9. Repeat the cooking procedure twice - boil the jam for 3 minutes, leave for 3 hours.
10. Fill sterilized containers with figs, add syrup to the rim, and seal.

With this method of cooking, the berries do not become soft, retain their shape, are soaked in syrup and become very beautiful - transparent amber.

How to make fig and nut jam

Experiments with fig jam can be continued. In addition to lemon, walnuts make a wonderful company for them. In some ways, this dish is reminiscent of the famous royal jam made from gooseberries and walnuts; fortunately, there is no need to waste effort putting the kernels inside the fruit.

Ingredients:

• Figs – 3 kg.
• Sugar – 1.5 kg.
• Lemon juice – 1.5 tbsp. l.
• Walnuts – 300 gr.
• Water 1.5 tbsp.

Algorithm of actions:

1. The process begins with selection - you need to choose the most beautiful, ripe figs. Rinse. Using a sharp knife or scissors, trim the tails.
2. Remove shells and membranes from walnuts. Chop into small slices.
3. Fill the container in which the jam will be prepared in layers: first a layer of figs, then sugar, and so on until the very top.
4. Leave for an hour - during this time the fruits should release juice. Add water as required.
5. Place on low heat. After the syrup boils, cook for another 15 minutes with the lid tightly closed.
6. Then remove the lid and continue cooking for 15 minutes. Remove the foam that forms on the jam with a slotted spoon.
7. From time to time, use the same slotted spoon to stir the jam so that all the fruits are immersed in the syrup one by one.
8. Add walnuts and wait until the jam starts to boil again. Leave to infuse.
9. Repeat the procedure again, but add lemon juice at the end of cooking. The jam should cool slightly before packaging.
10. Sterilize small glass containers (from 300 to 500 ml) over steam or in the oven. Tin lids should also be sterilized in boiling water.
11. Place warm fig and walnut jam into containers and seal.

All you have to do is wait until winter to organize a delicious tea party with the most unusual jam in the world, where the fruits become transparent honey, reminiscent of a hot, sun-drenched summer.

Delicious fig jam without cooking

Housewives know that the slightest heat treatment negatively affects the vitamins and minerals contained in fruits. Therefore, naturally, everyone would like to have a recipe for jam without cooking, in which the substances beneficial to the body would be preserved to the maximum. But it is also impossible to preserve fruits without heat treatment. How to be? There is a recipe when sugar syrup is boiled or boiled, and the fruits are only infused in it.

Ingredients (portion of fruit and sugar can be increased):

• Figs – 700 gr.
• Sugar – 500 gr.

Algorithm of actions:

1. Select the ripest fruits. Wash thoroughly. Sometimes it is advised to cut off the skin, but in this case the berries may lose their shape.
2. Place figs in a container. Sprinkle sugar evenly over the surface. Leave for 3 hours. During this time, juice will be released.
3. Place the pan on the fire. Cooking time - 5 minutes, holding time - 10 hours.
4. Before cooking, drain the syrup and boil it, pour the hot figs. Repeat the same procedure two times.
5. Seal as you would any other jam.

Cooking, in fact, will only take 15 minutes; unfortunately, the process will be extended over time. But the result that the housewife and household will see is worth it. The berries will be whole, transparent, soaked in syrup, like a lot of sunshine in one container. You can add a little vanilla or lemon juice at the very end of cooking.

When cooking, figs may crack; to prevent this from happening, you need to place them dry, that is, after washing, blot them with paper towels.

Not only lemon can be added to fig jam, but also other citrus fruits - orange or lime.

You can add spices to this jam; cloves, allspice, cinnamon, ginger root, and nutmeg are especially good.

We look forward to your comments and ratings - this is very important to us!

Autumn can rightfully be called the season of figs: at other times of the year in Russia, finding this fruit is quite problematic. Unfortunately, figs seem to us to be an absolutely exotic, almost alien product, and including them in the diet immediately raises many questions: how to eat them, how they are useful, and what dishes can be prepared from them.

In our new review, you will learn all about the beneficial properties of figs and find the most interesting recipes for dishes with this amazing fruit.

The fruit of beauty, healthy hair and glowing skin

The most important fatty acids for the beauty and health of the skin are omega-3 and omega-6, which are found in large quantities in figs. The fruit is so rich in these essential elements that cosmetologists effectively use it to create various creams and masks for the face and hair. Figs contain a lot of vitamin A (retinol), which helps accelerate skin regeneration and restore epithelial tissue.

In addition, this southern fruit is rich in iron, which helps increase blood circulation in the scalp and accelerate hair growth.

Excellent breakfast - sandwiches with figs

Benefits for the cardiovascular system

Figs have a beneficial effect on the entire cardiovascular system. Firstly, it normalizes cholesterol levels in the blood. Secondly, the sweet fruit is rich in potassium, which helps with hypertension by lowering blood pressure, relieving the stress of blood vessels and dilating them.

In other words, you simply need to add figs to your menu at least in the fall to take care of the health of your heart and blood vessels.

Original salads with figs

Dietary product

Figs are a sweet and quite filling (due to the high content of dietary fiber) fruit, but for those losing weight this is a godsend, because 100 grams of this product contains only about 50 kilocalories - provided that the fruit is fresh. Be careful: dried fruit will cost you 214 kilocalories.

Recipes for low-calorie dishes with figs

A light salad with arugula, figs and raspberry dressing is a great dish for those who don’t like to spend a lot of time in the kitchen and at the same time want to treat themselves to something healthy and tasty. Read our step-by-step recipe for this dietary dish. Another great low-calorie salad option is a salad with green beans, figs and nuts.

Benefits for digestion

If you want to speed up your metabolism and get rid of problems with the gastrointestinal tract, figs are perfect for these purposes. Due to the high content of pectin and fiber in its composition, figs have a mild laxative effect, which will improve intestinal motility and normalize digestion.

Dishes that will help you get rid of stomach problems

And of course, we can’t help but tell you about the wonderful recipe for baked figs - this is a simple and versatile dish that can be served with meat or added to any salad.