As early as 2900 BC, in early Sumerian times, the medicinal use of figs was being stressed. California dried figs make satisfying snacks and sweet and flavorful recipe additions. The dense, sweet flesh, coupled with their unique crunchy seed, goes well in baked goods, with meat, poultry, fish, vegetables and other fruits.
Figs can act as a sweetener in a variety of preparations.
Figs can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat. Their unique satiny texture and seeds provide a satisfying mouth feel and crunch. Of the approximately five grams of fiber per serving of California figs, four grams are insoluble and one gram is water-soluble. Figs have the highest overall mineral content of all common fruits.