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The fig
is one of oldest fruit, cultivated for centuries in warm, semiarid
climates. About 90% of the world's fig harvest is dried. They are sweet and wonderfully chewy, while fresh figs have a more delicate sweetness and the subtle contrast of cru Fresh or dried, figs are a superb source of fiber. In ancient Greece, the fruit (called siko in Greek) - was so important, not only to diet but to trade, that its cultivation was heavily regulated. Figs were important to the ancient Greeks as fodder for pork and geese. They fed both animals on figs, but especially the latter. Fig-nourished geese became foie-gras, which has been savored as a gourmet treat since ancient times. Figs are drying in special sun-drying yards where they stay from 9-12 days depending on the weather conditions. During the packaging process in special areas the figs are baptized in to special washing machines for 1-3 minutes in 60-70 ° . After that the figs are drained and placed in boxes per 20-30 and placed in air proof containers until they are dry. Today, we count over 600 regional varieties in Greece, and figs are savored soft and ripe when they are in season. Figs are also used in savory dishes, usually in combination with winter meats such as pork, where they end up in a sweet wine sauce with other dried fruits. Provided that the recommended storage temperature and relative humidity are complied with, dried figs may be kept for a few months. |
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