Description
The harvest season for black figs typically occurs between late summer and early autumn. They can be enjoyed fresh or dried, becoming a popular ingredient in many Mediterranean recipes. Black figs are rich in fiber, natural sugars, vitamins (such as vitamin A and vitamin K), and minerals like potassium, iron, and calcium.
In the kitchen, black figs are incredibly versatile. They can be enjoyed fresh on their own as a natural dessert or used in sweet preparations like cakes, pies, and jams. They are often paired with aged cheeses like pecorino or gorgonzola, where the sweetness of the fruit pleasantly contrasts with the salty and robust flavor of the cheese. Dried black figs are also widely used in traditional dishes, snacks, or festive preparations, such as figs stuffed with almonds and walnuts.
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