Fig Cooking Tips Prosciutto, Parma ham, and cheese are foods which pair up particularly well with figs.
Figs produce protein-digesting enzymes that break down muscle and connective tissue in meat, making them an excellent tenderizer as well as flavor-enhancer.
Dried figs can be used interchangably with prunes, dried apricots, and dates in most recipes.
When chopping dried figs by hand with knife or scissors, dip cutting implement into warm water occasionally to prevent sticking.
When chopping in a food processor, add some of the sugar called for in the recipe to prevent fruit from sticking.
If dried figs seem hard or too dry, they can be soaked, steamed or poached to restore moisture.
To separate dried figs that are stuck together, pop them in the microwave for 10 to 15 seconds.
Fig Equivalents - How to Measure Figs 1 pound fresh figs = 9 medium
1 pound fresh figs = 12 small
1 pound fresh figs = 2-2/3 cups chopped
1 pound canned figs = 12 to 16 whole figs
1 pound dried figs = 44 whole figs
1 pound dried = 3 cups chopped
More about Figs Fig Equivalents and Cooking Tips
Fig Varieties and Terms
Fig Selection and Storage
Fig Legend and Lore
Black Mission Fig Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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