Preserved figs

 

I made these preserved figs during the month of August as a result of the large amount of figs that the fig tree produces. It is a shame to see so much food wasted and it pains my soul not to be able to consume them in time.

Obviously I share them with family and friends, but even so, the surplus is very large and we have to find a way to not waste them.

The last few summers I have dedicated myself to preparing fig compote, I cooked them with vanilla and cinnamon, I mashed them and packed them in glass jars to later prepare desserts or accompany some toast with butter.

This year I have preferred to preserve them almost whole, to eat them with yogurt or kefir. The process is practically the same, but instead of mashing them, they are left whole or cut in half.

 

Preserved figs can be consumed for months with kefir, yogurt, or in a dessert.

 

To make the compote, I usually leave them as is, unpeeled, but this time I removed the skin from most of them and simmered them with some Ceylon cinnamon sticks and a splash of lemon juice.

I also added water and let everything simmer for about 20 minutes.

While they were still warm, I packed them in glass jars, previously sterilized (boiled in water), and then boiled the jars so that they are preserved for a long time.

You will have preserved figs for a few months, you can use them in desserts, for breakfast, or as a condiment to make cakes, muffins, cakes, etc.

 

 

As you know, I am diabetic, and although I can enjoy them because they are very healthy and provide many nutritional benefits, they are also very sweet, this is due to their high carbohydrate content: fructose, sucrose and glucose, which is why I eat them in moderation.

 

Figs are rich in glucose, fructose and sucrose, they provide a lot of energy, ideal for athletes.

 

Controlling the amount of carbohydrates consumed is essential for diabetics, and it is also important for anyone, an excess of carbohydrates in the diet, even if it is of natural origin, (from fruits, tubers, honey, etc.), produces inflammation, imbalances in the microbiota and leads to hyperinsulinemia.

For all these reasons, it seems essential to me to know the characteristics of each food and know which ones best suit our needs, without ceasing to appreciate the good things they have, they can be introduced into the diet without unbalancing it.

 

Properties and benefits of the fig:

• Very digestive, they contain cradina, citric, malic and acetic acids
• They are rich in fiber which helps intestinal transit, they contain mucilages, which are carbohydrates accessible to the microbiota. (MACs)
• Rich in potassium, magnesium and calcium.
• They contain vitamins A, B1, B2, B3 and C.
• 80% is water.
• And they stand out for their high carbohydrate content: fructose, sucrose and glucose. Which means they should be taken in moderation.

 

 

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