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
• 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
• Fig History
• Fig Recipes
Black Mission Fig Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Cookbooks
| • | Fig Heaven |
| • | The Figs Table |
| • | The Girl & the Fig Cookbook |
| • | The Foods of the Greek Islands |
| • | More Cookbooks |
