Common figs grow on the ficus tree (ficus carica), which is a member of the mulberry family. Fig was one of the first fruits cultivated by ancient people. It is originally from Asia Minor, and when taken to Greece and other Mediterranean countries, became a widely used fresh and dried fruit. It became so common that people started to call it the “poor man’s food”. The fig tree was imported to the United States sometime during the 16th century, and it grows well in the South Atlantic and Gulf Coast areas. Figs, are among the most ancient fruits in the history of humankind, with origins from Turkey to Northern India. Figs may be used as a natural way to satisfy the craving for sweets and even as a substitute for fat in cake recipes.

How to Choose Figs

Figs, they should be soft and yielding, but not squashy.

Benefits of Figs

They have laxative properties; help eliminate toxins and restore vitality.

• BRONCHITIS; a few times a day, drink fig water - a great expectorant. Procedure: Chop 24 dried figs and soak them in 2 liters of filtered water at least overnight. Drain this water and drink one glass first thing in the morning and then all through the day.
• Are you suffers from constipation? Try this very sweet home-made Fig and Prune Syrup:Soak about 1 cup dried figs and 2 cup prunes in 2 cup water for at least 15 hours. Blend it in a food processor. Add 10 T organic (or any other extra quality) pure honey. Keep it in a hermetic jar. Drink before each meal and before bed. Or make this powerful and delicious Fruit Puree (double enjoyment): Boil 4 dried figs, 5 dried prunes, and 5 naturally dried apricots (brownish color), 6 dried yellow plums, 1 fresh green apple, and 2 cups water. Bring to boil and reduce heat to medium. Cook uncovered till the water is fully evaporated. Cool completely, puree in the blender or food processor. Enjoy this delicious and very helpful puree mixed with a pot of low fat homemade yogurt, and tell me what happens tomorrow morning! You'll enjoy it twice! Don't forget to drink plenty of water on the way.

How to Store Figs

Ripe figs are extremely delicate and do not travel well, so it is hard to find imported fruit at a perfect stage of maturity, but they can be ripened at home, by storing them on a high shelf.

How to Use and Eat Fig

Fresh figs are best eaten in season, without peeling them. The dried versions are great to take everywhere as a snack. Fresh figs are delicious served on their own, but they have an affinity with nuts such as walnuts, pistachios and almonds. They can be served raw as a first course with Parma ham or salami, or with Greek yogurt and honey or stuffed with raspberry coulis or mascarpone and served as a dessert. Poached in a little water or wine flavoured with cinnamon or nutmeg, they make an excellent accompaniment to duck, game or lamb.

How to Ripen Figs

Ripe figs are extremely delicate and do not travel well, so it is hard to find imported fruit at a perfect stage of maturity, but they can be ripened at home, by storing them on a high shelf. In season, you will find delectable local figs that are just ripe for eating. They should be soft and yielding, but not squashy. There are few fruits more delicious than ripe figs, but treat them with care, as they bruise very easily.

Menu Fruit Combinations

• Nectarine, fresh figs & sour cherries.
• Baked Figs with Amaretti: ripe figs are stuffed to serve with orange-flavored Chantilly cream.

Tips and Notes In season throughout the Mediterranean, you will find delectable local figs that are just ripe for eating. Purple and green figs: Dry with a sweet odor and no blemishes. Nutrients and Calories They are also considered among the highest plant sources of calcium and are high in phosphorus, potassium, vitamin C and beta-carotene. Best sources of potassium include apricots, bananas, figs, potatoes, raisins, garlic, legumes and squash. A great source of fiber and full of vitamins and minerals, figs are delicious served on their own Per 100 g of raw, fresh figs: Calories: 74 kcal Carbs: 19g Protein: 0.7g Fat: 0.3g Fiber: 3g Potassium: 232mg Manganese: 0.1mg Vitamin K: 4.7mcg Vitamin B6: 0.1mg Magnesium: 17mg Calcium: 35mg Thiamine: 0.1mg Vitamin A: 142IU Vitamin C: 2mg