The Sweet Fig

The fig is the small, sweet edible fruit of the fig tree grown in warm climates. The fig originated in Asia, Africa, and southern Europe and was introduced to America by early Spanish missionaries.

California is the chief commercial producing state. Some fig trees are self pollinating and others must be cross pollinated by a fig wasp. The blossoms are actually inside the fruit, which explains why the tree has no visible blossoms and why there re such a great number of seeds inside the fruit.

Fresh figs are marketed immediately upon becoming ripe. Dried figs are allowed to fully ripen on the tree until heavy with sugar. Partially dried when they drop to the ground, the figs are then dried in the sun, graded, and cleaned.

The soft fruit is an excellent source of natural fruit sugars which contribute quick energy. Dried figs are rich in iron, calcium, and phosphorus.

From six to eight hundred varieties of figs, varying in size and color, are grown throughout the world.

A fresh fig should feel soft to touch and have bright, clear color representative of the variety. A characteristic aroma, produced by fermentation, is obvious if the fig is not fresh. Fresh figs are available June through October. Figs may also be bought dried or preserved.

Refrigerate and use fresh figs soon after purchased. Store dried figs in a covered container in a cool place. Refrigerate canned figs after opening.

Peel fresh figs and serve with sugar and cream. Dried figs used for stewing require a short soaking and quick cooking period. Prepare plump dried figs, for cakes and candies, by soaking them in hot water up to 30 minutes.

Fresh, dried, and canned figs are used in desserts and confections such as cakes, candies, and puddings. Toss plump figs in salads and fruit compotes. Use figs in dumplings, fritters, breads, and marmalades. Try the following recipe using figs for a delicious salad idea.

Fig Fruit Salad

½ cup dried figs
1 8 ¾ ounce can crushed pineapple
1 3-ounce package cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon honey
2 medium apples, diced
2 medium bananas

Steam the figs in a sieve over hot water for about 20 minutes and cool. Clip the stems and cut the figs in thin strips. Drain the pineapple, reserving 2 tablespoons syrup. Beat the syrup, cheese, mayonnaise, and honey together until smooth. Toss the figs, the apples, and drained pineapple with the dressing and chill. Before serving, peel and slice the bananas and toss with the fruit mixture and serve.