It is believed that figs originate from Afghanistan. Today figs are cultivated in large scale in Turkey, Italy, Spain, France and Brazil. In old Egyptian graves, figs have been found in baskets dating back 900 years BC. This show the importance figs have had as fruits already then. The fruits in the pictures on this page are from Brazil
The taste of fresh figs is very different to that of dried figs. When figs are mature the colour can range, depending on variety, from green to dark purple. A fresh fig can be from 4 to 8 cm in diameter. Inside the meat colour ranges from light to dark red. Figs contain large amounts of natural sugar. In some cases this high level of sugar content can be seen on the outside of the skin as white powder. Due to the very short shelf life of fresh figs, they are only suitable for import by airfreight
The easiest way to eat fresh figs is to cut a fig in quarters. The meat inside can then be eaten with a spoon. Figs are suitable to eat with other fruits since the high sugar content acts as a taste enhancer. Apart from fresh and dried, figs can be used in fruit salads, baked as garnish for chicken dishes, with cheese plates and finally in marmalades or confit.
Figs are best kept cold at temperatures between 0-4 deg. It is important to make sure that the surrounding humidity is high in order to avoid dehydration. Shelf life is 1-2 weeks. Figs are not suitable for freezing.