As the buildings get higher and higher, figs are rarely seen anymore. After arriving in Guangzhou, I can’t even see fresh fruits. When I want to eat them, I can only ask my family to bring some during the season. Figs are very short-lived fruits, and there are many dried ones. They are often used to make soup, but the taste is incomparable to that of fresh fruits.

Figs are berries, with thin skin and no seeds, soft flesh, sweet flavor, and rich nutrition, rich in sugar, protein, amino acids, vitamins and mineral elements. In addition, figs contain a large amount of pectin. After the human body consumes figs, various harmful substances in the intestines can be adsorbed and then excreted from the body, purifying the intestines; figs are also rich in protein decomposing enzymes, lipases, amylase and oxidases. Such as enzymes, they can promote the decomposition of protein, so the fruit after cooking with figs has a good effect on helping digestion.

Traditional Chinese medicine also believes that figs can clear away heat and moisturize the intestines, strengthen the spleen and stop diarrhea, stimulate appetite and promote lactation, moisten the lungs and relieve cough. Cantonese people like to add a few sun-dried figs when making soup, which makes the soup sweeter and more moist. However, the use of figs in food seems to stop there. It is rare to stir-fry and stew. At most, it will be gone if you make jam. Foodie Chua Lam once introduced that adding some fig puree when steaming meat cakes has a good effect; when making sweet and sour pork, do not add sugar and use fig juice, but there are not many fresh figs in daily life and the operability is not high.

The following is an introduction to how to make fig jam. It can be spread on bread or soaked in water to drink. It is also a good way to preserve the freshness of figs:

Ingredients: 500 grams of figs, 1 tablespoon fresh lemon juice, 3 tablespoons maltose.