Fig Botanical Name: Ficus carica (Morareae)
General Description/History: - commonly available figs are fruits of the Common Fig tree (F. carica) - figs are roughly pear-shaped with a rounded bottom and pointed top - flesh is pale pink to red in the centre with a white outer layer - very sweet rich taste - they are green when immature and turn purple from the base up when ripe - they are thought to be the oldest domesticated crop, dating back over 11,000 years - figs are very nutritious, and are very high in fibre and flavonoids - can be eaten fresh or dried, and are commonly used in jams or cooking - at tip or base is an eye (hole) closed by small scales - this fruit encloses many tiny flowers which grow and mature away from daylight with the receptacle later becoming the fruit itself The fig is a broad-leaved deciduous tree and a member of the mulberry family. Choose figs with good colour for the variety. They should be plump and free from blemishes. Avoid those with a shrivelled or sticky skin appearance and those with a sour odour as this indicates a state of over-ripeness. The fruit is ready to eat when the skin begins to split at the base. It should give to gentle pressure, but not be too soft. A ripe fig is mildly sweet with its own characteristic flavour. The skin of the fig is thin, there is no need to peel unless desired. Figs are a beautiful addition to a fruit or savoury salad, and are the perfect accompaniment to ham and a variety of cheeses. Try including them with other fruits when decorating platters. Stewing figs with a little honey and serve with cream/ice cream can make a simple but delicious dessert. Stewed fig can also be incorporated into biscuits, muffins and breads. Figs also make delicious jams, chutneys and pickles. Dried figs make a healthy snack. If in a state of dormancy, the tree can withstand winter temperatures below 0°C. Young trees are susceptible to frost injury and must be protected during cold weather. High summer temperatures have no adverse effect on trees provided water supply is sufficient. Summer rains may cause the fruit to split as it matures and also increases losses due to mould. In prehistoric times, plants that were ancestors to figs grew wild in the southern part of the Mediterranean basin from Syria to the Canary Islands. The first cultivation of figs probably occurred in Arabia or Egypt as early as 2700 B.C. The fig was a treasured fruit; the tree and fruit were used as important motifs and designs and were often part of illustrations in graves or on pottery. There are also many mentions of the fig in the Old Testament and in many Greek and Roman writings. Figs were used in religious ceremonies as a special gift to the gods. The First Fleet brought figs to Australia and in the 19th century figs were grown on a commercial scale under warm and dry conditions. Production declined significantly by 1960, however, more recently there has been a renewed interest in production.
Varieties: Please click pictures to see seasonality
Green
Growing Areas: QLD - Bracken Ridge, Bundaberg, Gympie, Redland Bay, VIC - Goulburn Valley, Melbourne, Mid Murray, Sunraysia SA - Adelaide Hills, Riverland NT - Darwin, Ti Tree
Nutritional Value: A very good source of dietary fibre, a good source of vitamin C and also contains some potassium. 170kJ/100g. .
Storage/Handling: 0°C and 90-100% relative humidity, ripen at room temperature. Consumer Storage: Ripen at room temperature and store in the refrigerator crisper for a short time.
Recipes:
Kids Fruit Platter
Interesting Facts and Myths? The fig was used by the ancient Egyptians as long as 6,000 years ago. They were a favourite of Cleopatra. They also grew in the Hanging Gardens of Babylon. Although considered a fruit, the fig is actually a flower inverted into itself. So there are no blossoms on a fig tree.