Fig rolls were first mass-produced in 1891 by a Philadelphia baker and fig-lover Charles Roser, who in 1892 patented a machine which inserted fig paste into a cake-like dough with a characteristic chewiness. Roser named his product “Newtons”, after the local town of Newton, Massachusetts.
The Fig Newton is a Nabisco trade-marked pastry filled with fig paste. Their unusual shape is a characteristic that has been adopted by many competitors, such as the generic fig bars sold by most supermarkets.”
Everyone knows homemade cookies are better than store bought, with one exception. The Fig Newton! It’s such a unique cookie in texture, flavor and shape and trying to copy it would be a mistake.
There are actually hundreds of different varieties of figs. They vary in color, shape and size. The most popular is the purple fig followed by the white fig. Fresh figs are in season from June to October. They can be found at many farmers markets and gourmet shops. The fresh figs are costly and hard to find, not all markets and shops carry them. Although figs that are dried; can be found in the grocery stores year round.
Figs are a delicate fruit. Once purchased, they should be rinsed under cold water and refrigerated. Fresh and ripened figs can be kept for two to three days before they start to bruise and spoil. If you purchased figs that are not quite ripe they can remain at room temperature until they mature. Each fig varies as to how long it takes to ripen. They should not be too firm to the touch and not too soft either when ripe.
Figs are very nutritious too. They are a fibrous fruit containing mostly insoluble fiber. This is actually good for the intestines to help the lower digestive tract do its job. Part of the fig fiber is also soluble and when this fiber interacts with the stomach’s digestive juices will slow down digestion of food and give you the feeling of being full longer.
These delicate blossoms are a good source of iron, vitamin B6, potassium and of course fiber. They are also known to regulate fat and cholesterol absorption while promoting a good balance of blood sugar.