Interestingly figs are not a fruit – they are inverted flowers and the seeds inside the flower is the real fruit. They are in fact like an inverted mulberry and this is not as strange as it sounds because fig trees are a member of the mulberry family which was originally native to the Mediterranean and Middle east, extending to northern India. In the 1500s they were introduced to North America, but they can be traced far back in history with ancient writings and the bible mentioning them.
When games were first held in Olympia, Greece, the athletes used figs as a training food and figs were also presented to the winners as laurels, becoming the first Olympic “medal”. In Roman times, figs were regarded as being restorative, increasing the strength of young people and maintaining the elderly in better health. They were brought to Australia on the First Fleet in 1788.
A fig tree’s buds are actually enclosed in each fig. Many varieties of figs are actually self-pollinating, but those that aren’t rely on a tiny insect called the fig wasp to do the hard work. The wasp lays its eggs inside the fig. The eggs hatch to become wingless sharp-toothed males and winged females. After mating, the males enable the females to escape and then die to be completely dissolved by enzymes in the fig.
Figs are in season between June and October in the northern hemisphere and from February to May in Australia. When buying figs, choose the ones that are tender and plump with a deep, rich colour and no mushy areas or bruising. Best stored in the fridge on a paper towel and eaten within two days. Wash and pat dry just before eating.
HEALTH BENEFITS
Fig is rich in nutrients, especially antioxidants and dietary fibre. They have more fibre than prunes and more potassium than bananas. Studies have shown that eating half a cup of figs supplies our body with as much calcium as half a cup of milk. Their high potassium may help prevent the excretion of calcium from the body.
STORAGE
Should you find yourself with an over-supply of figs you can freeze them. Wash and dry them, spread them on a baking sheet in a single layer, and then place in the freezer. Once frozen, transfer the fruits to a resealable freezer bag for up to six months. Frozen, they are a great addition to smoothies, desserts, baked goods and nice cream.
TYPES OF FIGS
Figs vary in colour and texture depending on the variety as there are more than one hundred varieties. Here are a few of the more popular varieties available in Australia:
Black Madeira: dark reddish flesh and black skin. Ultra sweet.
Black Genoa: pink flesh and purplish-blackish skin.
Brown Turkey: red flesh and brownish-purplish skin. Less sweet.
White Adriatic: deep pink flesh and greenish-yellowish skin.
Kadota: silky purple flesh and green skin. Slightly less sweet.
Excel: Amber flesh and greenish-yellow skin. High sugar content.
DRIED FIGS
Dried figs will generally stay fresh for several months. Store dried figs in a cool, dark place or in the refrigerator and do not expose them to too much air which will dry them out further. Be aware that dried figs have a much higher sugar content that fresh ones.
HOW TO USE FIGS
Rinse Fresh figs in cold water prior to eating and gently remove the stem. They can be eaten on their own or used in a variety of recipes such as salads, added to cereal or porridge, grilled or baked in the oven and served warm, poached in pomegranate juice and served either warm or chilled; pureed or mashed and used as a spread or dressing for roast vegetables, on toast or crackers as a topping or just enjoy the fruit on its own.
