Figs

Description: Figs are tear shaped and come in a variety of colors Food - Figs

  • Black Mission: blackish-purple skin and pink colored flesh
  • Kadota: green skin and purplish flesh
  • Calimyrna: greenish-yellow skin and amber flesh
  • Brown Turkey: purple skin and red flesh
  • Adriatic: the variety most often used to make fig bars, whichhas a light green skin and pink-tan flesh

Availability: Dried figs are available year round. Fresh figs are available in June for about two weeks and then available late summer and early fall.

Facts: The fig is commonly thought of as fruit, but it is actually the inverted flower of the fig tree. The seeds are drupes, or the real fruit. Figs are the only fruit to fully ripen and semi-dry on the tree.

food - nutrition label figServing Size: ¼ – ½ cup

Selection: Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

Storage: Fresh figs should be used within a day or two of purchase and refrigerated in a shallow covered container. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry.

Nutrition Benefits: Figs are a good source of dietary fiber, potassium and manganese. Rich in calcium