Figs are not fruits, but fresh, dried or made into jam, they are still the sweet touch of the day. Among their notable properties: a low glycemic index, rich in fiber and antioxidants. And once we learn how to preserve them, they are the ideal ingredient for cakes and savory dishes.
Fleshy, purple, green, and with reddish flesh. These are figs, the juiciest dessert of the summer. They combine wonderfully with all kinds of cheeses and add a distinctive touch to stews. In addition to their flavour, science has proven that figs are also a source of antioxidants, and cardioprotective compounds and, most surprisingly, they have been shown to be a great ally of healthy diets, even those aimed at weight loss.
Venerated since biblical times and chosen as the favorite food by Greeks and Romans, today we dedicate these paragraphs to discover everything about them: Why are figs not fruits? What makes them so beneficial? And, as always, how to preserve them and enjoy them in the kitchen.
What are figs?
Figs are the inverted flowers of the fig tree ( Ficus carica ). This purple, fleshy, pear-shaped inflorescence is called a syconia. After discovering that its interior contains flowers, it is much easier to identify them by sight when you cut the fig in half.
From the receptacle, that is, what we consider the skin of the fig, we can follow the flowers, elongated silhouettes, which head towards the centre. When they have been pollinated, they give rise to tiny fruits that we observe in the form of small balls at the end of the flower. Each of these microscopic fruits has its own seed, which is responsible for the crunchy taste of figs.
The fig tree is highly flexible. It can withstand a wide range of temperatures, from 15°C to 40°C, although the ideal temperature for figs to reach maturity is 37.5°C. Above 40°C the skin of the fig loses consistency and the fleshy part becomes more fragile and brittle. Furthermore, the fig tree is a robust tree, but its wood is not considered to be of quality, so it is only cultivated to obtain figs, whether fresh or dried. In Spain, figs are grown throughout Catalonia, Valencia, Castile, and the Balearic Islands, although Extremadura is the main producer, providing more than 40% of annual sales.
Relationship between figs and wasps
The entomophilous history of the fig tree has been the stuff of viral stories and myths, and the relationship between wasps and figs is fascinating. It turns out that this inflorescence occurs in wild fig trees thanks to the pollination of the fig wasp.
Very small in size, this variety of wasp manages to enter through the hole in the fig, the ostiole, paying a high price: losing its wings. Its mission is to reach the centre where it will lay its eggs, just before dying. When the time comes, the female wasps are fertilised by their male brothers who die after fertilising them and making their way out of the fig. The fertilised females continue on their way to lay eggs in another fig, carrying with them the remains of pollen that the females of the previous generation had brought with them.
As for the myths and realities surrounding this characteristic symbiosis of nature, it is most likely that none of them will affect you if the figs you consume are purchased. Figs from markets and commercial surfaces come from controlled reproduction by cuttings that do not involve wasps. However, if you enjoy wild figs, the scenario changes. In general, if the fig is very ripe, it contains neither eggs nor wasps. Their cycle has already ended by then and the corpse of the initial pollinating wasp has had enough time to be degraded by the enzymes of the fig tree. However, if the fig is green, it is true that there is a higher probability that the initial phases are still occurring and that either the wasp has just started laying eggs, or that the wasp larvae have just hatched.
The third option, the least likely and equally risk-free for our health, would include, and always speaking of the greenest stages of the fig, the presence of a possible wasp nematode parasite. These develop at the expense of the life of the wasps, and as we say, although unpleasant under the microscope, it would be a real coincidence to find them, and in no case could they colonize our digestive system.
Origin and history of figs
Figs are native to Anatolia, specifically Caria, from where they get their scientific name ( Ficus Carica ), in the southwest of present-day Turkey. The historical importance of figs is such that they are even counted among the seven sacred foods, along with wheat and olives. And not only that. For the Greeks, who were responsible for introducing them to the Mediterranean, they were so important that they even had special guards to prevent their theft and smuggling.
In fact, the Greek table was a good reflection of its significance. Fresh, dehydrated, accompanying meats or in the form of a cake with cheese and honey, they were present day and night on the menu and were consumed by all social classes. A delicacy praised even by philosophers such as Plato or Diogenes. After all, we are talking about the fleshy parts of the fig tree, the leaves of which sheltered Romulus and Remus, the founders of Rome. The appreciation of figs by the Romans left its etymological mark on the word “liver” which comes from their ability to feed the organ of geese with figs. In its more recent history, world exports have decreased but Turkey, in honour of the roots of this non-fruit, remains the benchmark for exports to the whole world.
Types and varieties of figs
There are around 300 varieties of fig trees in Spain alone, which provide us with up to 300 different varieties of figs. There are differences between them that are obvious, such as the colour of the skin or the flesh of the fig, which ranges from yellow to purple or red.
Among the hundreds of fig trees, some are male and others female. Figs from male fig trees, which correspond to the caprifig, are not eaten fresh but serve as a home for new generations of wasps. On the other hand, figs from female fig trees are those that contain the pollinated flowers that give rise to tiny fruits and seeds. In this last group, we find the Turkish variety Smyrna. Finally, there are the evergreen fig trees that do not need pollination to produce figs. Among them, the national varieties such as Coll de dama, Colar Elche, and Blanca Maella stand out, as well as the international varieties Adriático, Black Mission, Dottato, Brown Turkey, and Celeste.
Adriatic
Originally from Italy, the fig trees found on the Adriatic coast are light green in colour and have vibrant red flesh. They are considered one of the sweetest varieties and are most versatile in presentations.
Black Mission or Franciscan
The purple fig with pinkish flesh from the Balearic Islands. It got its nickname from the Franciscan missionaries who started cultivating this variety of figs in California around the 18th century. This is one of the types of figs that combines wonderfully with a good aged cheese or a touch of goat cheese.
Dotted
The Dottato fig is a robust variety from the Mediterranean and is considered the first to be cultivated by the Romans. When it landed in the United States, it was baptized as Kadota. It has a somewhat more citric flavor and a honeyed texture, while it stands out for the light tones of its yellowish-green skin and pinkish pulp. Like the Smyrna variety, it is used in cooking for sweet preparations that seek a more acidic and dry touch.
Brown Turkey
The Brown Turkey is a European fig whose exact origin is unknown. Some authors point to Italy and all sources agree that it was already cultivated in England in the mid-19th century, where the fig tree still decorates gardens. The colour of the pod is between dark greenish and shades of metallic blue with a flesh between pinkish and amber, and they are somewhat larger than the other varieties.
Celeste or Soul
Originally from Malta, this is a more modern fig cultivar that was successfully extended to Texas, where the University improved its profile, creating a more robust fig tree. The fig is ideal for eating fresh or dried.
Calimyrna or Smyrna
This variety of figs, also known as Sari Lob, is purple on the outside and pinkish on the inside. They are the favourite for making desserts, as well as for selling in a dried version. They originate from Turkey, which is the world’s leading exporter of figs.
Nutritional value of figs
Fresh figs contain 70 kcal per 100 g, as well as 1 g of protein and about 16 g of carbohydrates. To give you an idea, a fig usually weighs around 60 g. However, we must bear in mind that in the case of dried figs, the values, including calories, are multiplied by three.
| Fresh Figs | Dried Figs | |
| Energy (kcal) | 68.8 | 244 |
| Carbohydrates (g) | 16 | 53 |
| Of which sugars (g) | 16 | 53 |
| Fats (g) | 0 | 2 |
| Proteins (g) | 1,2 | 3.5 |
| Cholesterol (mg) | 0 | 0 |
| Fiber (g) | 2.5 | 18.5 |
Properties and benefits of figs
Thanks to their energy, vitamins, and mineral content, figs are one of the snacks that are great allies for athletes. The presence of anthocyanins, rutin, and carotenoids gives them the rest of the antioxidant and protective qualities. It should be noted that the dehydrated version multiplies the energy contribution up to 244 kcal per 100 g.
Allies in weight loss
There is a contradictory aspect to figs. Although they are considered a food high in sugar (more than 15 g per 100 g of fresh fig), the truth is that animal studies have observed that their consumption could contribute to weight loss.
When studies have been conducted on humans, weight loss has not always been observed. However, according to the NHANES program (National Health and Nutrition Examination Survey of the United States), they concluded that, in the case of humans, eating figs, even their dehydrated version, contributes to maintaining and losing weight thanks to displacing other desserts that are much more caloric, sugary and less nutritious. In any case, and if there is no medical contradiction, everything seems to indicate that it is a good idea to eat figs in a balanced diet.
A quick source of energy and remineralizing
Figs are made up of carbohydrates that are the main source of energy for the brain and tissues. Because figs also contain minerals such as potassium and magnesium, essential for the proper functioning of muscles and the heart, these non-fruits have long been considered an ideal snack for athletes, who can recover minerals and energy in one bite.
Antioxidant effect
Figs are rich in anthocyanins, which are responsible for the purple colour of the ripe fruit. They also contain a good proportion of vitamin E, which represents up to 6% per 100 g. Both components are known for their great antioxidant activity, which overall means that eating figs helps to reduce free radicals and maintain healthier tissues.
Cognitive benefits
Diseases such as Alzheimer’s are related to generalized inflammation and a high concentration of free radicals (ROS). Figs are antioxidants and also anti-inflammatory thanks to various types of polyphenols. This effect helps prevent generalized inflammation and reduces free radicals. In addition, it has been observed that some types of anthocyanins in ripe figs have the ability to act on the brain, helping to reduce memory loss and even improving learning.
Cardiovascular protector
Fig extract appears to be effective in lowering blood pressure. In addition, a study conducted by the University of Cambridge showed that consuming a small portion of dried figs increased good cholesterol (LDL) and improved fasting glucose results. Both regulating blood pressure and lowering the risk of high cholesterol are factors that contribute to better cardiovascular health.
Helps prevent diabetes
Abscisic acid is a component that reduces postprandial glycemia, that is, the amount of glucose in the blood after meals. Although it is discreetly present in figs, it is believed that it could be the main factor responsible for the glucose-regulating effect with which various studies have linked the consumption of figs and fig extracts. It is of particular interest in cases of type 2 diabetes, where studies show a lower glycemic peak.
Laxative effect and digestive system
There are differences between dried figs and fresh figs. Dried figs contain about 3 times more sugar, but they also contain 6 times more fibre. Products with more than 6 g of fibre per 100 g of food are considered high in fibre, and dried figs contain 18.5 g. This helps intestinal motility and has long been suggested as a laxative.
Figs for healthy skin
It is not strictly physiological, but the fig has historically been used as a beauty tool. The vitamin E and antioxidants present allow its direct application on the skin to act as a nourishing and protective mask.
Contraindications of figs
There are just a couple of scenarios in which it is important to consider whether figs may be contraindicated. Mainly in cases of diabetes, Candida infection or kidney failure.
Figs and diabetes
Studies indicate that, thanks to their low postprandial glycemia, figs could help prevent diabetes. However, although their glycemic index is low, and somewhat higher in the case of dried figs, it is advisable that people with diabetes consult their doctor about how and in what form it is optimal to include them in their diet.
Not recommended in case of candidiasis
Those who have experienced it know that a Candida infection requires a diet completely free of sugars, including certain sweeteners. Only in this way can we eliminate the main source of nourishment for candidiasis. In these cases, it is also advisable to eliminate figs.
Contraindicated in case of renal insufficiency
The potassium content of figs, especially dried figs, makes them, along with plums or cherries, a fruit that is recommended to be taken with caution in cases of kidney failure, as stated by ADAER, the Association for Aid to Kidney Patients.
If they are wild figs, always choose the ripest ones.
Green wild figs may leak latex when picked. If this is the case, remember that latex is irritating. Ripe figs are ones that come off easily and will not release latex.
Recipes and uses in the kitchen
First of all, to choose the perfect fig, it is ideal that it is slightly wrinkled and oozes a little syrup. If we want to keep it for a few days, then it should be a little more firm than soft. As soon as we have them with us in the kitchen, we can enjoy the inspiration.
If we want them for a snack or breakfast, we can eat them as they are, either with or without the skin, and make them our healthy dessert. If we dare to use them in savoury dishes, the winning combination will always be figs with cheese. A good cheese board to combine with figs could start with a creamy cheese made from raw goat’s milk, such as Saint Felicien Tentación, to which we could add some very sweet green figs. Next, some slices of Payoyo cheese from Cadiz, made from goat or sheep, with some fresh Cuello de dama cheese cut into four. To continue, an aged sheep’s cheese or a very cured parmesan cheese to serve with some figs in syrup, or with red wine, which provides a sweetness that the cheese appreciates.
Out of season, we can enjoy fig chutneys as an accompaniment to our meat dishes. A chicken cordon bleu takes this type of chutney very well, as does a foie starter. It must be said that the possibilities in the world of pastry go beyond the relationship with cheese. Figs on puff pastry, in tarts, cakes, as a mousse, or topping crepes with a touch of honey.
When we use dried figs, we can also eat them as a snack or with granola and energy bars. In Spain, we can always go down south to enjoy a delicious fig bread, with figs, almonds, and candied fruit.
What is the difference between figs and braves?
To understand the difference between figs and brevas, it is important to know that figs ripen by accumulating heat, that is, they need to live for hundreds of hours between 35 and 37 ºC to ripen and fall off the tree.
Figs are the inflorescences of the fig tree that reach maturity at the end of summer, between August and September. Brevas, on the other hand, are the inflorescences of the fig tree that have not received enough heat in summer and have not yet been able to reach maturity. In this case, the brevas enter a dormant state during the winter, waiting for temperatures to rise again. This moment comes in early and mid-May when we can already enjoy brevas, the first batch of inflorescences of the year. This two-harvest system is typical of biferous fig trees.
How to preserve figs
There are two enemies of figs: humidity and heat. Once we have this in mind, how to preserve figs to make the most of them for longer is a piece of cake.
When figs are fresh and we are not in the middle of a heat wave, they can be stored safely for a couple of days in a cool, dry place. If summer has already exploded, and especially if we live in a humid region, do not hesitate to store them in the refrigerator, it will be worth it to be able to continue eating them later. Precisely because they do not like humidity, do not worry about washing them until just before eating them.
If you would like to have a few figs available in one or two months, perhaps for a winter birthday cake that is not lucky enough to share the season with figs, you can choose to freeze them without fear. Unlike fruits such as strawberries that have a high percentage of water, figs respond better to freezing. To do so, wash and dry them well. Cut them into pieces and peel them, if you already know their future use, or keep them whole. Ideally, freeze all the separate pieces for a few hours, to ensure that they do not stick together. To do this, you can simply freeze them for a couple of hours, well separated, in different containers or wrap them in baking paper. As soon as they have hardened slightly, you can transfer them to another container altogether, knowing that they will no longer be stuck together.
Of course, although it does not refer to the fig as such, preparing a delicious homemade fig jam with a good batch of figs will make us happy at any time of the year, and surely, several Sunday mornings with breakfast and toast.