The fig is a pleasantly sweet fruit that consists of a soft flesh pursed around a large number of tiny edible seeds. It can be eaten whole, peeled or unpeeled. Under certain circumstances, the natural sugars crystallize on the surface of the fruit, making the fruit sweeter. Figs are small, about 1 to 3 inches long. The shape varies from plain round or oval to gourd shaped, and the color ranges from brown to purple black to almost white.
Family Moraceae
Scientific name Ficus carica
Common name fig
Raw figs are a good source of vitamin B6 and are high in fiber
Dried figs are high in fiber
Varieties
Hundreds of varieties of figs exist throughout the world. Although they vary in shape and color, all have the same fleshy, gelatinous pulp. The most wellknown varieties are the greenish Adriatic fig, which has a white flesh; the Smyrna, a familiar pear-shaped Turkish purplebrown fig; the Kadota; the Celeste; the Magnolia or Brunswick; and the Mission. Most domestic figs are grown in the Fresno area of California. These varieties include the Calimyrna (a Californian version of the Smyrna), the Mission, the Adriatic, and the Kadota.
Origin & botanical facts
The fig is believed to be as old as humankind. In the Bible, fig leaves served as the first clothing for Adam and Eve in the Garden of Eden. Fig remnants have been found in excavation sites dating to 5000 B.C., and among the ancient Greeks, Romans, Egyptians, and Muslims, the fig had a symbolic and spiritual significance. The fig’s origin has been traced to western Asia and to Egypt, Greece, and Italy. Today, figs are found in all warm, dry climates, especially sunny areas of the Mediterranean. Rainy seasons are not favorable to the fruit’s development. Excess moisture can split the skin and accelerate decay. Figs were brought to the Americas by Spanish conquistadors in the 16th century. The fruits arrived in California through Catholic missions and were planted in areas around San Diego and Sonoma. The fig is a broad, irregular, picturesque deciduous tree that generally reaches 10 to 30 feet in height but can sometimes reach 50 feet. The leaves are large, brightgreen, and hairy on both sides. Fig trees are valued for their shade. Fig tree blossoms do not appear on the branches. Instead, the flower grows inside the fruit, which is actually a flower that is inverted into itself. The seeds are actually underdeveloped, unfertilized ovaries of the real fruit which impart the resin-like flavor associated with figs. Because figs will not continue to ripen after harvest, they must be allowed to ripen fully on the tree. Because fresh figs are delicate, highly perishable, and very sensitive to cold, 90 percent of all harvested figs are dried. Dried figs are available yearround, but the peak season for fresh figs lasts from June to October.
Uses
Fresh figs should be plump and fairly soft but free of bruises. Figs are quite perishable and should be refrigerated no more than 7 days. Delicious as a snack, figs also can be diced and added to salads and other dishes or used for pie fillings and preserves. Figs also add sweetness and moisture to baked goods.
Nutrient composition
Raw figs are a good source of vitamin B6 and are high in dietary fiber.
Nutrient Content
Energy (kilocalories) 111
Water (%) 79
Dietary fiber (grams) 5
Fat (grams) 0
Carbohydrate (grams) 29
Protein (grams) 1
Minerals (mg)
Calcium 53
Iron 1
Zinc 0
Manganese 0
Potassium 348
Magnesium 26
Phosphorus 21
Vitamins (mg)
Vitamin A 21 RE
Vitamin C 3
Thiamin 0.1
Riboflavin 0.1
Niacin 1
Vitamin B6 0.2
Folate 9 μg
Vitamin E 1
Tags: Fig, figs, nutrient composition of fig, nutrient content of fig, origin and botanical facts of fig, uses of fig, varieties of figs
