Sicily: get in shape with the Indian fig of Etna

They are natural controllers of glycaemia and combat excess weight, avoiding the accumulation of fats in the critical points of the belly, hips and buttocks. They are also juicy, full of minerals and vitamins. In short, Indian figs of Etna, cultivated on the slopes of the great active volcano, are an authentic universal remedy, dear to the Aztecs, and imported into Europe in the 17th century.
This plant with multi-coloured flowers produces three varieties, the “sanguigna” with red flesh and full flavour; the “sulfarina” with yellow flesh and consistent taste and the “muscaredda”, which is white and delicate on the palate.  Indian figs should be eaten fresh and already peeled.
Be careful of the needles! It is best to use a fork. Cut off the two ends and make one long vertical incision down the body and, hey presto, the delicious fruit pops out of its skin.
Indian figs should be eaten fresh. Until the last century, the pads, the large leaves of the plant, were mashed and used to cure headaches, toothaches and also bruises and injuries to the limbs. Trying is believing.
The province of Catania is the area of reference of this plant, but it can be found a little everywhere, even at the sides of the road and at the top of Mount Etna, among the split rocks, where the heat of the soil and the dominant winds are the natural environment of this delicious food.
The tour of Sicily in search of the Indian fig starts from the capital, Catania, and stretches along the coast as far as Taormina with its Greek Theatre and down further, along the seashore, among the fragrances and vestiges of the Archaeological Park of Naxos.
To continue the journey to discover Sicily download the guide of ItalianfoodXp  here!