Fresh Figs

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The fig has been cultivated in Asia for more than 5000 years and has been distributed through the whole Mediterranean area in antiquity. Approximately 90% of the annual world production, about 2 million tons are harvested there today. Main producer is Turkey, followed by Greece, Portugal, Italy and others. The main exporter to Germany is Turkey, producer of the highest quality fruits.

Description:

Figs are the fruit of fig trees or shrubs that grow up to about 10m high. The plant develops best in hot and dry summers and cool, damp winters. Over 700 types of fig fruits are known. The plant commerically feasable revenues after 7 to 10 years and will be productive for about 50 years. The ripe fruit is pear-shaped, with a length between 3 and 10cm and a width of 4 to 7cm. The peel is green, yellowish or reddish-brown to dark purple. A white inner skin holds an amber, pink or red seed mass with a soft and juicy consistence, a pleasing aroma and sweetness.
Figs are rich in important minerals, mainly potassium, calcium, magnesium, phosphorus and iron, but also B vitamins, substances that are important for hematopoiesis. Hence, the fig is a very healthy fruit.

Marketing :

Fresh figs are very pressure-sensitive and rot quickly, which means that their harvest and packaging requires careful handling. Figs remain fresh for 1 to 2 weeks only, at a temperature of 0° C and a relative humidity of 90-95% . Fresh Brazilian figs are imported between November and June.

Use:

Figs are mostly eaten raw. Although the peel of the fresh fruit is edible, it is usually removed. The fruit may be peeled and eaten, or halved and then spooned out. The best method is to quarter the fig, and separate the flesh from the peel using a knife or a spoon. Figs taste wonderfully in combination with hearty foods such as cheese or smoked ham.