Figs…a culinary delicacy par excellence. Caramelise them with honey and serve on a toast layered with sliced avocado for a healthy and nutritious breakfast.
Figs. There is nothing like the tastes and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.
Figs are the sweet way to lose weight. Did you know that figs are a good source of dietary fibre, which helps with weight management and protecting against the risk of postmenopausal breast cancer. What’s more, figs are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but do consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of sodium, can lead to hypertension.
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:
- Black Mission: blackish-purple skin and pink colored flesh
- Kadota: green skin and purplish flesh
- Calimyrna: greenish-yellow skin and amber flesh
- Brown Turkey: purple skin and red flesh
- Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh
As for their origins, figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree. During this period of history, at least 29 varieties of figs were already known.
There are several ways to serve fresh figs. For me, I like to have my dosage early in the morning for breakfast when I wake up. Simply caramelise them with some honey in a pan and serve on a slice of toasted sourdough with fresh avocado. Sublime.
INGREDIENTS (makes 1 toast, serves 1):
- 1 fresh fig
- 1 tablespoon of runny honey
- 1 slice of sourdough/breadof your choosing, toasted
- 1/2 avocado, sliced
METHOD:
- Slice fresh fig in quarters and place in bowl. Coat with the runny honey all over.
2. Heat frying pan on low-medium heat. Once hot enough add the figs and lightly pan fry until golden both sides (no more than 3 minutes).
3. Toast bread and arrange sliced avocado on top. Layer with the cooked figs and serve whilst warm.
METHOD:
2) Drain the liquid from the can of chickpeas and rinse well with running water. 
6) To serve, scrape the hummus into a bowl or plate and drizzle with 1 tablespoon of olive oil over the top. Sprinkle with paprika or sumac. Hummus makes a great dip for pita bread or vegetables, and you can also use it as a sandwich spread. 
Note: Homemade hummus can be stored in an airtight container and refrigerated for up to one week.
