See also: Fig Trivia; Article on Figs I; Article on Figs II
Figs should be stored at 50-60 degrees F. with low humidity (they will mold easily). Will keep for up to 6 months.
One pound of figs will yield about 3 cups chopped.
One serving of figs is 40 grams, about 1/4 cup, or about 3 Calimyrna figs or about 4 to 5 Mission figs. Figs are high in fiber, providing 20% of the Daily Value — more dietary fiber per serving than any other common dried or fresh fruit.
AVAILABILITY - Fresh figs are available July through September. Dried figs are never out of season, and are available all year. You can find them in your favorite grocery store in the produce or dried fruit section.
SELECTION - Look for figs that are soft and smell sweet. Handle carefully because their fragile skins bruise easily.
STORAGE - Store fully ripened figs in the refrigerator up to 2 days; bring to room temperature before serving.
USING DRIED FIGS AS A REPLACEMENT FOR FAT IN YOUR RECIPES - Dried figs are excellent replacement for fat in baked goods. Just remember when using dried figs to replace shortening or oil in baking do not overmix or overbake. Use only half of the normal amount of shortening, margarine, butter or oil, in a recipe when using dried puree. For instance, if 1 cup of margarine is called for, use only ½ cup. Then use ½ of the fig puree. Here’s a simple fig puree recipe to include in your baking recipes.
• Dried Figs are an excellent source of dietary fiber. They are low in fat and sodium.
• 1/4 cup of dried, uncooked figs provides 1 serving from the Fruit Group of the Food Guide Pyramid.
Serving size 1/4 cup (three figs) (49g) dried, uncooked figs
Amount Per Serving & % Daily Value*
Fat Cal 5
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 33g 11%
Dietary Fiber 6g 24%
Protein 2 g
Vitamin A 0%
Vitamin C 0%
*Percent Daily Values are based on a 2,000 calorie diet.
USDA, Food & Nutrition Service