Apple and Fig Tea

Why people make this tea

Foreign researchers have found that people who eat apples regularly may have lower rates of respiratory inflammation — and the main action appears to come from the pectin and antioxidants concentrated in the skin. That finding fits neatly with what Chinese food therapy has long believed about apples: they moisten and protect the respiratory system. Nourilo’s take is practical: cook the apple with the skin on, and let the tea do the work gently and deliciously.

Dried figs bring a natural sweetness and add their own antioxidant load — vitamins A, B, C, D, citric acid, malic acid, and especially selenium, a trace element associated with protecting cells and supporting immune activity. Together, apple and fig produce a tea that is mildly sweet, cooling without being cold, and suitable for everyone from children to elders.

During times when air quality is poor or when people around you are coughing, making a batch of this tea is a low-effort, pleasant way to support respiratory wellness. During holiday periods, when children eat too much junk food and develop throaty sounds or small skin breakouts from “stomach heat,” this is also a gentle remedy that most kids happily drink.

Method

1. Prepare the apples: soak briefly in warm water to dissolve any surface wax, then rinse well (this removes both wax and surface pesticide residue). Cut into chunks, leaving the skin on; remove the core and all seeds.
2. Rinse the dried figs and cut each in half.
3. Place all ingredients in a pot with 1.5 L of water. Bring to a boil, then reduce to a gentle simmer for 30 minutes, until the liquid reduces to about 900 ml.
4. Serve warm and eat the cooked apple and fig pieces for the full benefit.

Nourilo’s Tips

When choosing dried figs, look for pieces with a mild, slightly golden hue and a sweet, mellow smell — avoid any with a sour or fermented note. The cooked pieces are genuinely worth eating: squeeze and press the apple and fig in the cup to release more of their juices into the tea. This is the kind of tea that children don’t resist — mild, sweet, and not medicinal-tasting at all. Eat the apple cores? No — always remove the seeds before cooking as apple seeds contain trace amounts of cyanogenic compounds.