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Figs
Figs are believed to be indigenous to western Asia and are now common throughout the Mediterranean area as well as South Africa. They have pinkish flesh with green skin. They're fat-, sodium- and cholesterol-free, and contain a high mineral content. The fruit is also rich in fibre and carbohydrates, provided in the form of glucose.

Use: Figs can be stored, wrapped airtight, in the refrigerator for up to three days. They're tasty eaten fresh, dried or canned, and can be pureed into juice. They're also popular in confections and desserts, served with cheese, or as accompaniments to meat and poultry.

10 things to do with Figs

-	Apricots and figs in liqueur	-	Apple and fig crumble
-	Fig, honey and mascarpone tart	-	Grilled honey figs
-	Jewelled cheese	-	Ostrich fillet with green figs and port sauce
-	Syrian fruit salad with citrus cream	-	Smoked orange leg of lamb
-	Roast figs	-	Green salad with roasted figs and ham

All listings under 'F' in A-Z OF INGREDIENTS

- Figs
- Fennel
- Feta cheese
- Fettuccine
- Fromage frais
- Fillet
- Fish sauce
- Fenugreek
- Five spice powder
- Flaky pastry
- Flour
- Fragrant rice
- Frangipane
- French dressing
- Fusilli

The African Kitchen
by Josie Stow

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