Fig – Brown

Description

Origin – Northern Asia

Average weight – 28 grams per Fig

Introduction

The fig (Ficus carica) is an Asian species of flowering plant in the mulberry family. It is an important commercial crop and native to the Mediterranean and western Asia. The plant can grow up to 7-10 metres tall and its fruit develops as a hollow, fleshy structure that has a seed in the middle of its flesh. The whole fig fruit is 3–5 centimetre long, with a green skin that sometimes ripens toward purple or brown.

History

The fig is believed to be originated in northern Asia Minor and spread with the Greeks and the Romans throughout the Mediterranean region. During the 16th century it was introduced in California and evidence shows that it was in abundance in both China and England by this time as well. Some historians consider it the first of the domesticated crops.

Regions

Nowadays fig is produced by many countries around the world with Turkey being the leading producer. Significant amounts are produced in Egypt, Algeria, Iran, Marocco, Syria, the USA, Brazil, Spain, and Tunisia.

Flavours & Texture

Depending on the variety, the taste of figs resembles three basic flavors: berry, honey, and sugar. The flesh of the fig is jellylike and pulpy, but not juicy and it has a soft texture.

Preparation

Gently wipe the skins with a damp cloth, trim off the stem if it’s hard, then either keep whole or cut in half from top to bottom. You can have it raw or you can slice it and add it to a fruit salad.

Nutritional Value

Figs are low in calories and are a good source of fiber, iron, and vitamins.