The fig is one of the oldest domesticated natural plants and is today cultivated throughout the Mediterranean. Today, California and Turkey are largest fig producers along with Greece, Portugal and Spain. On small trees grow the spherical figs with green to dark purple skin and red pulp. Figs grow on the Ficus tree (Ficus carica), a member of the Mulberry family.
Figs not only taste delicious, they are also very healthy. In addition to digestive fibre, the sweet fruits also contain various vitamins as well as important minerals such as magnesium and potassium. They contain vitamins A, C and many B vitamins, especially folic acid. Due to their high fructose content, dried fruit contains more carbohydrates. In addition, they deliver significantly more calories than fresh figs. Thus, the nutritional values of dried figs are particularly high - which makes them so popular as a source of energy in sports.
Dry figs are not just a healthy snack in between. They are easy to cut and are delicious ingredients when baking cakes or bread, with meat and lentil dishes. Dried figs can also be processed into liqueurs and chutneys. Dry figs are offered year-round and can be stored for several months in cool and dry storage. A white coating is quite normal, this is crystallized sugar, which has settled on the exterior of the fruit.