Figs

+Description

The fig is a member of the ficus family and is native to Turkey, North-West India and the Mediterranean. Figs have a thin leather-like skin which, depending on the type, can be black, purple, green or yellow. The fruits contain flesh with a scattering of black, edible seeds. The flavour of the flesh is sweet and the colour varies from being purple, green, pink or red. Next to the fresh figs there are also dried figs available.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Figs are available from Brazil, Turkey, Israel, Chile and Peru.

+Main nutrients

Calcium, Potassium, Vitamin C.

Main varieties

Black Mission Figs

Figs contain flesh with a scattering of black, edible seeds. The fig is also believed to promote sleep.
View Black Mission Figs
Morguz (Bursa siyahi)

These figs are similar to the Bursa figs and are grown around the region of the Turkish city of Adana.
View Morguz (Bursa siyahi)

Preparation

Cut the fruit vertically into two halves. From here, either cut the halves into slices, or scoop out the flesh with a spoon.

Consumption

Fresh figs have a delicate sweetness with the subtle contrast of crunchy seeds and soft flesh. Fresh figs are mostly eaten out-of-hand, but can also be used to make jam or chutney.

When to eat

When the fig is firm it is ready to be consumed. When ripe, keep refrigerated and consume within a few days. Figs with soft spots or brown blotches are old and should not be consumed

Did you know?

Figs are probably the first agriculture product grown in human history.
Fig trees have no blossoms on their branches. The blossom is inside of the fruit.
Figs have the highest overall mineral content of all common fruits.
Each fig cultivar has different shaped leafs.

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