Origin: Turkey
Production: One of the oldest fruits known to be consumed by humans, figs have been a
staple in Mediterranean
diets for thousands of years. Used as a sweetener, figs are also eaten alone, both fresh and
dried.
Qualities: Turkish figs are one of the largest, juiciest, and sweetest varieties of figs
available. Packed with
antioxidants, figs are an excellent source of protein, rich in soluble fiber, aka prebiotics,
supporting good gut
function. They are high in potassium, magnesium, iron, and copper, along with vitamins A, K,
and E, and are an
excellent source of calcium, aiding bone density.
Common Use: Delicious on their own or as an addition to granolas, cereals, or platters. Figs
are also famous for
their natural sweetness and sugar content, making them ideal for baking.

Try this recipe for delicious FIG & NUT BARS:
1 cup roasted hazelnuts
1 cup roasted almonds or 1/2 cup almond butter
⅔ cup flour of choice
2 tablespoons unsweetened cocoa powder
2 � teaspoons finely grated orange zest
2 teaspoons fennel seeds, lightly crushed
� teaspoon cinnamon powder
1/8 teaspoon ground cloves
8 ounces dried figs, thinly sliced (about 1 1/2 cups)
⅔ cup sugar or date sugar
� cup honey
Heat the oven to 300�F. Coarsely chop hazelnuts and almonds and set aside. Coat a 10-
inch springform pan with
oil and flour and set aside. Stir together flour, cocoa powder, orange zest, fennel seeds,
cinnamon, and cloves in a
large bowl until evenly mixed. Add nuts and figs and stir to coat. In a small saucepan, stir
together sugar and
honey and place over low heat. Increase heat to medium and cook, without stirring, until
mixture reaches 245�F
on a candy thermometer, about 6 minutes. Immediately pour over nut mixture and, working
quickly, stir until dry
ingredients are coated (the mixture will be very thick). Transfer to the prepared pan and,
with moistened fingers,
press evenly into the pan. Bake until mixtu