The fig is a member of the ficus family that has been cultivated by humans for thousands of years. It probably originates in Asia, but it has since spread all over the world, preferring temperate dry climates for the best fruit production. Plant remnants have been recovered from Neolithic sites, as well as from ancient Greece and Rome, indicating that humans and figs have a long history together. The fruit comes in a number of types and varieties, some of which are more widely cultivated than others.
Fig trees can grow up to 50 feet (15 meters) tall and are very wide and sprawling. They will choke out any growth underneath them, so caution is advised when planting them. For maximum fruit production, the plants need full sunlight, and they prefer areas with minimal wind. The plant has shallow, spreading roots and large leathery leaves with deep lobes. The exterior of the fruit can range from pale green when ripe to almost black, and usually, the rind can be eaten along with the contents.
The fruit is an interesting botanical structure, more accurately termed a synconium. Unlike most other fruits, it is not the matured ovaries of the parent plant. Figs are, in fact, inverted flowers, with the edible part of the fruit consisting of stem tissue. The inside, when split open, consists of flower structures and unfertilized ovaries, which are sometimes mistaken for seeds.
There are four primary types of fig, with the Common Fig being most heavily cultivated commercially. This type produces fruit without fertilization. Smyrna and San Pedro figs both produce fruit that is fertilized by the Caprifig, and these fruits contain seeds. Smyrna figs are often dried for sale.
There are a wide variety of fruit within each type. Mission Figs, a California varietal, are one of the most popularly sold varieties. They are black and teardrop shaped, with the velvety outer skin common to all figs. Calimyrnas, another popular type, are seeded and pollinated by wasps. They have a rich nutty flavor that is well worth the peculiar sensation of seeds cracking in the teeth.
Fresh figs are extremely fragile and will not keep for more than a few days under refrigeration. They do, however, dry and freeze well, and dried figs are a popular snack in many parts of the world. Dried fruit should always be kept in a cool, dry place to prevent rot or damage. When eating fresh fruit, consumers are advised to drink plenty of water with them to avoid unfortunate intestinal results.
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ZipLine
Post 9 |
@burcidi-- If you read @rallenwriter's post, he mentioned them.
The main benefit of figs is the fiber. It regulates bowel movements so it's like medicine for people who regularly experience constipation. It's much like prunes and apricots in this regard.
Of course, it's rich in nutrients and vitamins but it also has a lot of sugar. Fig doesn't have the lowest glycemic index among fruits so it can be bad for diabetics and others with metabolic conditions.
It helps to have a glass of milk or yogurt with figs. This will slow down the absorption of the sugar into the bloodstream so that blood sugar doesn't increase so rapidly. |
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burcidi
Post 8 |
What are fig nutrition facts? |
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literally45
Post 7 |
Dried figs are delicious, but fresh ripe figs are something else altogether. Unfortunately, we don't find the opportunity to eat this fruit so often in this part of the world. I went to the Mediterranean a couple of years ago in the summer and ate a ridiculous amount of fresh figs.
It's the most amazing fruit ever. It has a thin skin that can be eaten or peeled. Inside is the flesh with hundreds of tiny seeds. The fruit is very soft and extremely sweet when ripe. It sort of tastes like honey.
I saw two types of fresh fig when I was there. One was a dark purple color, the other was yellow. But both were equally sweet and tasty.
If there is a heaven and if there is fruit in heaven, I think it would be figs. |
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rallenwriter
Post 4 |
Figs also have excellent nutritional value. For instance, figs are very high in calcium, as well as fiber, magnesium, and potassium, all important dietary needs.
Figs are also good because they are sweet, yet not full of complex sugars, so the body can easily digest them, and they are unlikely to lead to weight gain, unless eaten in excess.
Because of all their nutrition, figs are known to promote good bowel movements, and help keep your blood pressure down. They are extremely alkaline, however, and so can have bad side effects if eaten excessively. |
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EarlyForest
Post 3 |
When I was in Greece, I always loved to start off a meal with a few figs and some prosciutto. The sweetness of the figs combined with the salty, preserved taste of the prosciutto is truly heavenly.
Personally, I never really understood the whole furor over the different varieties. If it comes from a fig plant, whether it's Celeste or Kadota, a fig is a fig.
And don't even get me started on the joys of fig syrup in yogurt... |
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musicshaman
Post 2 |
My mum always loved fig preserves, and she used to make them whenever she could get enough fresh figs. She said that of all the fig varieties, the Celeste or Brown Turkeys were the best.
Anything else she wouldn't even touch, but I have to say, she always did have the best fig spread, so maybe she was onto something. |
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bananas
Post 1 |
Figs must be one of the oldest fruits known and worshiped throughout history. Actually, figs are not fruit but flowers inverted into themselves. Figs ripen on the tree like other fruit, but in addition, they can also semi dry on the tree before they fall to the ground. Figs can be dried and enjoyed during winter months. |
