Why Figs are the Immune-Boosting Superfood You Need to Add to Your Diet

With its ancient history, medicinal qualities, and nutritional value, the simple, venerable fig deserves more recognition. There are hundreds of different varieties, all from the mulberry family, but the most commonly known include Black Mission, Brown Turkey, and Kadota figs. Fig bushes, some of which can live for more than a century, thrive in hot, dry climates and have two seasons. Depending on the part of the world, the first harvest typically happens in early summer and the second, late August through the end of autumn.

For such small fruits, figs are an incredible source of fiber and natural sugars. The entire fruit is edible, packed with immune-boosting Vitamins A and C, potassium, calcium, and magnesium. They’re also an excellent anti-inflammatory food that aids in digestion, promotes healthy skin, and balances glucose levels. The leaves, which are also edible, can be dried for use in herbal teas.

So, next time you pluck them from your garden or buy them at the local farmers’ market, don’t overlook the variety and versatility this unassuming fruit has to offer. Consider the following recipes as a way to get more creative in the kitchen and take your fig know-how up a notch. Fresh, dried, roasted, grilled, or preserved - any way you prepare them your next summer picnic guests will thank you.