What is Fig Marmalade?

Fig marmallade is a fruit reserve, which is made of juice, meat and skin of figs, type of sweet and soft fruit. Marmallade has numerous versions with multiple methods of preparation and ingredients. His basic ingredients include figs, sugar and water. Depending on the recipe and the terms used, FIG marmallade may also be called fig jam, although both food differs technically. Fig marmallade is usually consumed as spreading on breads or biscuits. Traditionally, the marmallade is made of citrus fruits, but as in the case, unlike the jam, the marmalade contains a fruit bark that gives it a slightly dunnic texture. Fig Marmalade can be barely visible because of cooking because of its softness.

Fig marmallade is prepared by harvesting or buying very mature figs, because onimit sweeter meat and softer skin. The fruit stem is removed and some chefs cover the fig in sugar and let it sit overnight. Chopped fig is mixed with water and sugar, if not originally covered, then withe cooked for at least 30 minutes. The boiled mixture is usually mixed and wiped with a coarse sieve to achieve a finer texture. Gelatin, gelatin substitute or citrus fruit could be added for stronger jam and for changing texture and taste.

The main component of Marmalade, Fík, comes from the tree of the original to the southwest Asia and the Mediterranean and the fruit is in the shape of pear, egg or acorn, depending on diversity. Its color moves from yellowish green to dark purple. Ordinary fig is usually when used for marmalade medium to dark purple color and the skin could start to return wrinkles. The interior of the fruit is pinkish and divided into two long sections, which are filled with hundreds of small, soft, white seeds. Unlike Raspberry Preserves, Fig Marmalade has no grainy texture or crisis because the seeds are very soft.

marmallade began as a mixture of honey and quince fruitEarly apples and pears, in ancient Greek and Roman cuisine. The dwarf of the quince and other fruit canned foods have evolved on marmalade, using the term used exclusively for citrus marmalades starting in the 17th century, although other languages ​​do not decide between the conservation of citrus fruit fruit and other types of fruit preservation. The root of the word "marmalade", Latin Melimelum means "Honey Apple", which is a reference to the origin of food.