Fig

The fig was used by man in ancient civilizations. Native to western Asia and the Mediterranean areas, it spread to Arabia, Syria, and Israel. The ancient Semites were known to have carried this fruit from Phoenicia to their Mediterranean colonies as early as the ; second century B.C.

The ancient Greeks introduced the fig to neighboring countries, although at one point in Greek history it was so highly prized that its exportation was forbidden by law. Greek writers such as Homer, Herodotus, Aristophanes, and Plato eulogized the fig in their writings.

The Romans were known to have transported figs into all the temperate zones of Europe. In many southern European countries today this fruit is thrown at newlyweds in much the same manner that rice is thrown in America.

In the middle of the eighteenth century the Spanish mission fathers introduced this fruit to California, where the fig is still one of the main fruit crops. Now it is also grown in the southeastern states and along the Gulf of Mexico. It prospers and produces huge crops in these regions.

About 87 percent of the fig crop is dried for market. Three pounds of fresh figs are required to make one pound of dried figs. The fresh fruit is usually available from June through November. The peak months are September and October.

Both white and black figs are highly perishable when fresh. To be of good quality they must be fully ripe. The ripe fig is rather soft. An overripe fig can be detected by a sour odor, which is due to fermentation of the juice. The color ranges from greenish-yellow to purplish or almost black, according to the variety of the fruit. Bruised fruit should be avoided, as decay sets in very quickly.

Benefits of Fig

Figs have a high sugar content, so they are great producers of energy. They are best eaten raw and fresh; however, dried figs may also give nourishment to the body, especially in the winter. Figs are laxative because of the mucin and pectin they contain. They are a high calcium food, high in carbohydrates, and turn into energy very quickly.

It is always best to use unsulfured figs. The black figs are high in potassium. One remedy for arthritis is black Mission figs and raw goat milk. This combination acts as a purge to the intestinal tract, and helps develop a toxin-free body.

In fresh form, figs will mix with all fruits. Dried figs will mix well with starches, vegetables, and subacid fruits, but not with acid fruits such as tomatoes, grapefruit, and oranges.

Figs can be stuffed with cheese or nut butters and used for weight building. When used in combination with soy milk they are wonderful between meals as a weight builder. Fig juice can be used with other juices to balance their nonlaxative qualities. The fig sugars are very quickly taken up by the intestinal tract and used by the body.

Nutrients in one pound