Figs, one of mankind’s oldest fruits, is only now receiving its due attention in homes across the United States. Although considered a fruit, the fig is actually a flower inverted into itself. They are the only fruit to ripen on the tree. Originally native from Turkey to northern India, the fig fruit spread to many of the Mediterranean countries. The primary producers of dried figs today are the United States, Turkey, Greece, and Spain. This highly nutritious fruit arrived in the United States by Spanish missionaries settling in Southern California in 1759. Fig trees were soon planted throughout the state.
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| Figs |
Serving Size 1/2 cup raw (74g)
| Amounts Per Serving |
% Daily Value |
| Calories 90 |
|
| Calories from Fat 0 |
|
| Total Fat 0g |
0% |
| Saturated Fat 0g |
0% |
| Cholesterol 0mg |
0% |
| Sodium 0mg |
0% |
| Total Carbohydrate 24g |
8% |
| Dietary Fiber 2g |
7% |
| Sugars 11g |
|
| Protein 1g |
|
| Vitamin A |
15% |
| Vitamin C |
25% |
| Calcium |
0% |
| Iron |
2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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The Calimyrna Fig: Is known for its nut-like flavor and golden skin. This type is commonly eaten as is.
The Mission Fig: Was named for the mission fathers who planted the fruit along the California coast. This fig is a deep purple which darkens to a rich black when dried.
The Kadota Fig: Is the American version of the original Italian Dattato fig, that is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried.
The Brown Turkey Fig: has copper-colored skin, often with hints of purple, and white flesh that shades to pink in the center. This variety is used exclusively for the fresh fig market.
Availability
Fresh figs are available July through September. Dried figs are never out of season, and are available all year. You can find them in your favorite grocery store in the produce or dried fruit section.