Figs

Figs are commonly thought of as a fruit but they are actually inverted flowers with the seeds being the actual fruit. There are hundreds of different
varieties of figs but the most popular are the Celeste, Brown Turkey, Brunswick, and Marseilles. In the United States, the Calimyrna and Black
Mission are most common.

The fig is a symbolic fruit that dates back to ancient and biblical times and is the most frequently mentioned fruit in the Bible. Figs were revered by
Cleopatra for their health benefits, and Greek Olympians not only ate figs but wore them as medals for their accomplishments. Figs were
introduced to the United States in 1669. Spanish missionaries were the first to bring figs to California, planting them in a mission in San Diego in
the mid-1700s. They became known as “Black Mission” figs. The golden-brown Calimyrna (formally known as “smyrna”) variety arrived from Turkey
and was brought to California in 1882.

Where Are Figs Grown?

Turkey and Greece are the leading producers of figs in the world. The United States comes in third place with figs grown in California, Texas, Utah,
Oregon, and Washington. However, one hundred percent of all harvested dried figs and ninety-eight percent of all fresh figs in the United States are
grown in California’s San Joaquin Valley, primarily in Fresno, Madera, and Merced counties.

Why Should I Eat Figs?

Figs are higher in fiber than any other fresh or dried fruit per serving, containing about five to six grams per ¼ cup (about three figs). They are rich in
potassium, calcium, magnesium, and iron, and are also an excellent source of polyphenols, plant-based chemicals thought to play a role in fighting
disease. Research reports that figs are one of the healthiest dried fruits, with “superior quality” antioxidants.

Lifesaver!

SKIN DISORDERS: Figs contain a substance called Psoralens that, when combined with exposure to ultraviolet light, has shown success in

treating several skin diseases and certain forms of lymphoma in some studies.

DIGESTION: Figs are naturally high in fiber and contain digestive enzymes that promote regularity and can aid in digestion.

WEIGHT MANAGEMENT: Fiber may play a role in making people feel full faster and slowing absorption of calories.

HEART HEALTH: Antioxidants called phenols, found specifically in dried figs, decrease damage and mutations to individual cells in the body,

possibly offering a protective effect against heart disease and cancer.

DIABETES: The type of fiber found in figs may reduce the risk of developing adult-onset diabetes (type 2) by slowing down the digestion and

absorption of sugars in foods.

Tips on Using Figs

SELECTION AND STORAGE:

• Fresh figs: Choose figs that are slightly soft and bent at the neck. They can only be refrigerated for approximately 2 to 3 days after harvest.
• Dried figs: The white “frost” that occurs on figs is called “sugaring” and it is a natural occurrence when sugars from the fig rise to the surface.
Keep refrigerated to reduce “frost.”
• Figs also come in juice concentrate and pastes.
• Figs are one of the first recorded fruits to be dried and stored for food. Dried figs can be stored for six to eight months without loss of quality.
Unopened, they will last for up to two years!

PREPARATION AND SERVING SUGGESTIONS:

• For baking and cooking, just snip off the stem and slice, chop, or puree as the recipe suggests.
• Dipping the blade of your knife in hot water helps prevent sticking when cutting.
• Fresh and dried figs can be processed and used in baked products, jams, jellies, and preserves.
• Diced figs are a great topping for salads.
• Mix in chopped figs with oatmeal or on top of any cold cereal.
• Soak figs for thirty minutes, puree, and add to tomato sauce to sweeten it.