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Fig fruit

What is fig

The fig is a tree belonging to the Moraceae family, with a short trunk and heights between three and ten meters. The trunk is robust and with a rigid bark, while the branches are weak and contain wrinkled and soft leaves. The fig is a plant of Asian origins and is currently cultivated in the warm areas of the planet, with a good presence in the Mediterranean. In Italy the most important crops are located in the south, especially in Calabria, Campania and Sicily. The fig is extremely cold, presenting a high risk of death in sub-zero temperatures. There are two different botanical species of fig: the male plant, that is the individual that produces the pollen but with inedible fruits; the female plant, or the producer of the seeds contained within the fruits.


The fruit of the fig is actually a false fruit. It is, in fact, an infructescence of considerable size, with a shape similar to that of the pear and can take on a color ranging from green to black. Inside this false fruit are contained small unisexual flowers. The fig is mainly composed of water, but the presence of sugars and fibers is high inside. The sugars make its taste sweet and very particular. The harvesting period begins in late spring and lasts for the entire duration of the summer. The ripening of the fruit continues even after the harvest and, precisely for this reason, it is an easily perishable fruit, which must be consumed within a few days, especially if without a stalk.

The properties of the fig


The fig is a highly energetic fruit, containing about fifty calories for every hundred grams, of which 11% of carbohydrates, 1% of proteins and a practically absent presence of fats (just 0.2%). The fig also contains good amounts of vitamin A, iron, potassium and calcium. In addition to having excellent nutritional powers, the fig stands out for its anti-inflammatory, digestive and mineralizing properties. Its use is recurrent to prepare compresses against inflammation of various types.The latex present inside the fruit contains good caustic properties, proving to be excellent for fighting warts. Abundant intakes of figs can cause laxative effects, even if not excessive, given the presence of numerous fibers and due to its particular stickiness.

Fig fruit: The dried fig


In the month of August it is customary to dry the figs. For a correct drying, it is necessary that the fig is perfectly ripened, selecting only those of the best quality. Subsequently it is necessary to expose the fruits to the sun using special wooden boards and varying the side of exposure daily. Once drying is complete, the figs are baked for a few minutes at medium temperatures and removed as soon as they reach a golden color. Dried figs can be stored and consumed even after several months from drying and retain a sweet taste, in addition to the aforementioned nutritional properties contained in the fruit. The major Italian productions of dried figs are located in Tuscany, Sicily, Campania, Calabria and Puglia.

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