Nowadays, when we talk about the “three highs,” we are not referring to high education, high income, or high IQ, but rather high blood lipids, high blood pressure, and high blood sugar. The increasingly fast pace of life has disrupted regular schedules, leading to a younger demographic among those with these conditions. These three high conditions often occur together, and the close relationship among them is evident; high blood lipids, known as a silent killer, is particularly alarming as it can catch people off guard.
Research has shown that the pectin in figs can help absorb digestive juices secreted by the liver, lowering cholesterol levels in the body. The enzymatic components can also break down blood lipids. With these abilities, figs can help cleanse waste from blood vessels, thereby assisting in lowering blood lipid levels.
Figs are highly nutritious, but they also have a fatal weakness: their fragility, second only to strawberries. Therefore, proper storage is crucial. During the peak season for figs, and in an age of online shopping, we often buy large quantities at once. How can we handle figs, which are not suitable for long-term storage, so that we can enjoy them frequently while preserving their best appearance and flavor? Below are the best methods I’ve summarized, which not only help preserve figs well but also allow for quick and convenient preparation of beautiful and tasty fig yogurt cups. Both appearance and taste can be maintained for a long time—give it a try!～
By 自做煮
Prepare an appropriate amount of figs, an appropriate amount of yogurt, and one multi-layer dumpling box.
Wash the figs thoroughly and use a spoon to peel off the skin slice by slice, ensuring that each piece is connected. This way, the entire skin can be removed, leaving the fruit smooth and intact.
I used the compartments of the dumpling box while peeling. As I peeled, I placed each piece in their respective compartments.
To make it convenient to use later, after peeling, cut each fig in half. This prevents difficulty in slicing after freezing or creating imperfect cuts. Freezing them in compartments can prevent the frozen fig flesh from sticking together.
After freezing is complete, gather them into a food container and continue freezing in the refrigerator.
When you want to eat, pour yogurt into a container, and add the previously frozen figs, taking as many as you need. If you start with yogurt, you can eat directly. The best texture of the frozen figs is about 15 minutes after being taken out, so do not wait until they are completely thawed, or the texture will be significantly worse.
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