The luscious green fruit is fragile and rarely seen, even at farmers markets. It becomes an object of lust, longing and an almost mystical rapport. This seems to be a banner season for figs, which are practically made for farmers markets, since they are only at their best when fully ripe, at which point they are too perishable to ship commercially. The Adriatic variety, with thin green skin and strawberry flesh that’s so sweet it’s almost like jam at peak ripeness, is one of the most luscious of figs but rarely encountered fresh, even at farmers markets, because of this fragility; most go to make dried figs and fig paste. The fig lover develops almost a mystical rapport with his fruit, alert to the many external hints — striated or stretch-marked skin, a touch of sunburn and a drop of honey at the bottom — that a supreme treat lies within. 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 are a good source of dietary-fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program.
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