Figs-The Tree of Life

I love figs these always seem like such a special treat and they always take be back to living in southern Spain. As I had a fig tree close to where I stayed and often picked these straight off the tree, although avoiding the wasps that live around fig trees is a challenge. Whilst figs can be grown in the UK, English figs are never quite as sweet and if we buy the imported ones, which are picked when not quite ripe, they rarely have the syrupy intensity of the ones we enjoy on holiday. One of life's finest fruity pleasures, sweet, fragrant, juicy figs sun-warmed and straight from the tree.

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” Elizabeth David- Writer

Figs were a gift from the Romans (via Asia) which doesn’t surprise me at all, as I think of them as been slightly decadent and the Romans certainly loved and still love life! Since Biblical times figs have been associated with sin. Judas hung himself from a fig tree while Adam and Eve covered their private parts with fig leaves. Known as ‘The tree of life’ by the ancient Egyptians, they were much enjoyed by Cleopatra. Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. making the edible fig one of the first plants that was cultivated by humans.

They have a jewel- like appearance and are rich in minerals including: potassium, calcium, magnesium, iron and copper. As a good source of antioxidants, vitamins A, E and K that contribute to health and wellness, figs can be a useful food to include in the diet for those watching their weight. As they are high fibre foods provide feelings of fullness and can reduce hunger pangs. Figs also contain prebiotics, which helps support the pre-existing good bacteria in the gut. One more great reason to include these in your diet.

Spain is the largest producer of figs in Europe, with 25% of Europe's production, followed by Albania, Germany, Portugal, Italy, Greece, Montenegro, France and Croatia. Figs grow best and produce the best quality fruit in the Mediterranean and in dry, warmer climates Two crops of figs are potentially produced each year. The first, called the breba crop, develops in the spring on last year’s growth. The main fig season is between summer and autumn. Figs perish quickly, so are usually best eaten within one to two days.

The fig is called the higo, in Spain, and only the female fig trees deliver fruit. It’s part of the mulberry tree family. Although commonly referred to as a fruit, the fig fruit is actually the flower of the tree, known as an inflorescence (an arrangement of multiple flowers), a false fruit or multiple fruit, in which the flowers and seeds grow together to form a single mass.

There are numerous varieties and colours including green ones, in Mallorca alone there are actually 15 variations. I think that figs are lovely fresh in late summer, but they are very versatile and can be eaten fresh, peeled or un­peeled, cooked and dried. They partner very well with cheese and nuts and are perfect in salads with Spanish ham. Stuffed with goats’ cheese and walnuts with a drizzle of honey and balsamic vinegar, they make a wonderful starter or tapas. Baked and served with yoghurt or as the Spanish like them, dipped in chocolate they make a tasty dessert.

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time.

Fig jam is also a real treat and an ideal way to enjoy figs all year round.

All in all, figs are just perfect, however you choose to eat them.

Almonds- an Ancient Superfood For the 21st Century

The Greeks were the first to grow almonds in Europe. The Greek scholar, Theophrastus, mentions in his history of plants, written about 300 BC, that almond trees were the only trees in Greece that produced blossoms before leaves. Greek physician Hippocrates used almonds to treat coughs and regarded them as good for the bowel and an aid to healing lung infection. The Romans, who referred to almonds as “the Greek nut,” brought almonds to Italy around 200 BC. The Romans used almonds primarily in the form of sweets and showered newlyweds with them as a fertility charm. The Bible makes numerous references to almonds as an object of value and symbol of hope. Throughout history, almonds have maintained religious, ethnic and social significance. The Bible's Book of Numbers tells the story of Aaron's rod that blossomed and bore almonds, giving it the symbolism of divine approval. As far back as 3,000 BC, Almond trees were domesticated and have been part of Mediterranean culture for millennia. Originally from central and southwest Asia, almonds became a staple food there that helped sustain the long journeys of nomadic tribes.

Arabs and Moors made extensive use of almonds in their cuisine. When the Moors conquered Spain in 711 AD, they brought almonds with them, along with the techniques of growing and irrigating the trees that produced the nuts. Since the Moors were not driven out of Spain until 1492, almonds and almond trees were well established in both the local cuisine and landscape by the time they left.

Approximately 1.7 million tons of almonds are produced every year around the world. Spain is the second-largest almond producer in the world after the United States, it was Spanish missionaries who brought almonds to the United States in the 18th century. Andalusia and Valencia are its main producing regions. Thanks to its well-advertised health benefits, almonds are enjoying global demand with an increase in health- conscious diets, they are increasingly popular and the demand is booming.  They are used as dairy and wheat alternatives, as they are a source of protein for vegetarians and vegans, almond flour can replace wheat flour in gluten-free diets for coeliac's and people who wish to avoid gluten.  Almond milk is a common substitute for cow’s milk for people who are lactose intolerant. In actual fact, almonds are not a nut but a fruit similar to the peach. It is said that just to eat a handful a day with give you good health for life. Almonds contain lots of healthy fats, fibre, protein, magnesium and vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss, so make for a healthier snack.

 Almond trees add a special magical charm to the landscapes of Spain. Some are White and others are Pink. The White blossoms produce sweet almonds, while the Pink ones produce the bitter variety. (The latter contain cyanide which must be removed before consuming the extract of these nuts) The colours and scents of their blossoms bring the springtime countryside to life from mid-January to early March. It’s an amazing experience to drive through large expanses areas of land and Mediterranean coastal areas, cultivated with elegant almond trees, even more wonderful is to walk through the groves and smell the delicate fragrant flowers and see the beautiful trees in full bloom. I have been fortunate to see this several times and it is one of the most glorious spring scenes you will ever see.

In the Mediterranean area, almond trees can live for between 60-80 years, sometimes even as long as 100 years, they are very robust, long-lived trees like the olive tree. It is one of the main trees cultivated for industrial purposes along the Mediterranean coast. Both trees share similar climatic requirements an average temperature between 15-18 °C, mild winters and hot summers and no more than 600 mm of rain. They complement olive tree harvesting since the same tree “shaker” machines can be used on both crops using the same machinery and so are often grown together.

Today, In Spain, farmers are replacing growing wheat with planting almond trees. There are many advantages to this; almond trees are relatively low-maintenance needing little or no watering and they thrive in the dry climates of the Mediterranean area. Although, the tree may take two to three years before generating nuts, it can continue generating fruits for over fifty years.

Over a hundred different varieties are grown in Spain today, but there are five major commercial types. They are defined and selected from among the top-quality varieties: Marcona, Largueta, Planeta, Valencias and Comunas. Three of them – Marcona, Largueta, and Planeta are native Spanish varieties. The typical Spanish almond is known for its properties appealing to the senses particularly its sweet flavour which differentiates it from almonds of other origin. The quality of Spanish almonds is exceptional because of their higher oil content, making them juicier, smoother and more intensely flavoured.

The bitter almond- Prunus Amara- is used primarily for flavouring and it is the sweet almond- Prunus Dulcis that we eat. The Bitter almonds are also a valued ingredient in cosmetics.

Almonds are a special treat in Spain. The Spanish love to flavour desserts and other traditional dishes with almonds:  Ajo Blanco is the chilled white gazpacho soup based on ground almonds, crushed almonds go into sauces such as pepitoria and they feature in many popular tapas. Garapiñadas are the crunchy caramelized almonds sold on street stands, which are very tasty indeed.

Almonds are used for special occasions and linked to occasions like Easter and Christmas: Panellets, are a traditional sweet from the region of Cataluña, prepared for All Saints Day or Día de Todos los Santos. They are made of equal parts of ground almonds and sugar formed into balls and decorated with pine nuts, or rolled cocoa powder, candied cherries or coconut flakes. A St. James Cake, named in honour of Santiago the patron saint of Spain, is a moist and light almond cake with less than one cup of flour. This is sold in Santiago de Compostela and is popular with tourists and pilgrims alike.  Turrón is a Christmas sweet you will find throughout Andalusia and is nougat made from roasted almonds and honey. Polvorones are eaten only at Christmas, they are round biscuits with almonds inside. Pan de Cadiz is a variety of marzipan, this almond-sugar-egg sweet is stuffed with sugar-coated fruits. All very delicious if not very good for your waistline.

I hope you would agree that almonds are still a sweet, superfood in our times, not just for the Greeks, Romans and Moors!

Olive Trees and Oil and The Mediterranean Diet

I spent time on Majorca, working at a Finca which grew olives. Ancient olive trees were dotted alongside the mountains, which reminded me of a magical forest like living tree-men, the branches looked like limbs with their strange gnarled shapes. Olive tree were considered to be a symbol of peace and immortality and were known as the Tree of Eternity, in part because the trees can live for up to 1500 years. The first olive plant was cultivated some 7,000 years ago in Mediterranean regions. Like many things they were introduced to Spain by the Romans. The first recorded evidence was during Julius Caesar's campaigns. In the book De Bello Hispanico, it relates an anecdote about Caesar's cavalry planting an olive tree plantation close to Sevilla, in Andalucía, in the 1st century BC. Olive oil production continued to grow during the Moorish occupation, the trees surviving the ravages and devastation of many wars. Historians claim that the olive is synonymous of civilization. During the 16th and 17th centuries, olives were later taken to the New World by Spanish settlers, and are now established in many former colonial areas, including California and South America.

Spain has a surprising variety of climates and microclimates. With thousands of years of evolution, the olive tree has adapted to cope with extreme conditions. These include drought, fire, poor soils and even very low temperatures for short periods. There are 260 olive varieties used to produce Spanish olive oils meaning that there is a far wider range of aromas and tastes amongst Spanish oils than amongst those of any other oil producing nation. Some Spanish oils taste sweet and smooth, whereas others have great body and character with a varying intensity of a pleasant bitterness or pungency. Spanish olive oils usually have an intense fruity aroma reminiscent of green or ripe olives.

Since ancient times it has been deeply rooted into all the areas of human experience from the material aspects of life to the spiritual and was considered a sacred food. Its many uses have converted olive oil in a highly valued and greatly appreciated commodity. In addition to its culinary uses for dressings, or as an excellent method of food preservation, oil has been used for medicinal, cosmetic, and religious purposes. Spanish olive oil has many ambassadors. Award-winning chefs create 9-course menus from this ‘liquid gold’ to demonstrate how to incorporate the traditional flavour of Mediterranean food into modern gourmet cuisine. Food tourism is becoming popular holding tastings, similar to wine tastings, to introduce customers to trying and selecting the right oil.

Nowadays nutrition studies have confirmed its incredible health benefits. The antioxidants in olive oil help protect the body from cellular damage caused by molecules called free radicals that can lead to a range of health conditions and disease. In the Mediterranean, people preserve olives in olive oil or salted water eating them whole or chopped adding them to many traditional dishes. Olive oil is used as a dip for bread, for drizzling on pasta, in cooking, or as a salad dressing. Some people consume it by the spoonful for medicinal purposes.

Extra virgin olive oil, which is the best quality oil available, contains a large amount of monounsaturated fats and some polyunsaturated fatty acids. Apart from its beneficial fatty acids, it contains modest amounts of vitamins E and K. biologically active and may reduce your risk of chronic disease. The diets of adults from several Mediterranean islands were analysed to see how olive oil related to aging. The researchers found that those who used olive oil exclusively as their dietary fat had significant improvements in the successful aging index, which is a measure of age-related lifestyle, social and clinical factors. These findings were especially strong for people over 70 years old.

The cultivation of olives and production of oil, has given wealth to Spain not just its economic but gastronomically. The Romans, may have been the first to cultivate olives but the Spanish have turned them into an artform!