Oh, Fig! One Ingredient, Two Ways

Sweet, jammy and low in calories, these juicy fruits are packed with potassium, antioxidants and fibre. Here’s how to add them to today’s menu.

- Abbey Sharp, Rd

THE FIG HAS A LONG-STANDING HISTORY AS A SYMBOL of female sexuality. Its pink flesh and little seeds are suggestive reminders of reproductive lady parts, and it’s been titled the unofficial understudy of the apple in the classic Adam and Eve tale. Even without its romantic past, a ripe fig is undeniable food porn. Eaten fresh, figs are loaded with sweet, jammy flavour and tiny seeds that crackle like Pop Rocks on the tongue, with their flesh surrounded by a thin, edible skin.

With an impressive three grams of fibre and only 74 calories in two medium figs, they’re a satisfying way to promote healthy regularity and manage your weight. But wait, the nutritional news gets better: One serving of figs provides seven percent of your daily heart-healthy potassium needs, plus powerful phenolic antioxidants that may help reduce your risk of cancer and heart disease. While we’re all about fresh when figs are in season between early summer and early fall, dried figs shouldn’t be overlooked. Dried figs may be higher in calories and natural sugars, but early research suggests that they may beat their fresh counterparts in the antioxidant department. All the more reason for figgy pudding all winter long!

A.M

ZA’ATAR ROASTED FIG CHIA PUDDING PARFAITS

MAKES: 4 SERVINGS

PREP TIME: 10 MINUTES (NOT INCLUDING 3 HOURS CHILLING)

COOK TIME: 15 MINUTES