Food Commodities 14

Fig

A variety of oblong or pear-shaped fruit (Ficus carica) that grow in warm climates, generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish purple flesh with a sweet flavor and many tiny edible seeds, available fresh or dried.


History of Fig

Ficus carica L., commonly known as the fig, originated in Northern Asia Minor and spread with the Greeks and the Romans throughout the Mediterranean region. Spanish Franciscan missionaries brought the fig to southern California in 1520, leading to the variety known as the Mission fig. Evidence shows the fig to be in abundance in both China and England by this time as well.

The fig tree appears repeatedly in both the Old and New Testament of the Bible (some scholars believe the forbidden fruit picked by Eve was a fig rather than an apple), but it has been cultivated for much longer. Sumerian stone tablets dating back to 2500 B.C. record culinary use of figs, and remains of fig trees were found during excavations of Neolithic sites from 5000 B.C. Some historians consider it the first of the domesticated crops.

Figs hold a position of symbolism in many world religions, including Christianity, Islam, Hinduism, Judaism and Buddhism, representing fertility, peace and prosperity.

Ancient Olympians earned figs for their athletic prowess, and Pliny the Elder extolled the fruit's restorative powers. The prophet Mohammed reportedly identified the fig as the one fruit he would most wish to see in paradise.

Types of Fig

• Black Mission Fig

Among the most esteemed and available fig varieties in the world, the Black Mission is believed to have originated from a seedling tree somewhere in the Balearic Islands off the coast of Spain. The variety, once known as the Franciscana, became the chief fig of the Catholic missions — and as the variety was adopted by the growing fig industry of California, the name Black Mission was born. This fig is smallish, with dense pink flesh heavily studded with seeds that give a pleasant crunch to the silky flesh. The texture of a perfectly ripe one is sticky and jammy — and those left extra long on the tree, where the sun dries them out like prunes, are extra sweet and gummy.

• Brown Turkey

This extremely popular and large fig is grown across the world perhaps more than any other. Its origins go back to the early 1700s, when it was first introduced to England — possibly from Italy. The fruits are elongated and pear-shaped, with maple-brown skin. When shopping, beware of Brown Turkey figs harvested too early, which will be stiff and tough, and taste dull and flat. But those with tender skin that bruises easily will be soft and velvety, and heavy, sweet and juicy within.

• Sierra

A green-skinned fig, the Sierra is also a new variety, introduced by breeders in 2006. The Sierra resembles the Calimyrna, a favorite fig with roots in western Turkey. The fruits are large and round, ideal for slicing open and serving by the half, perhaps topped with cheese and olive oil.   

• Calimyrna

Often dried, this originally Turkish fig is outstanding as a fresh fruit. Its large fruits split with ripeness as sap and sugars erupt from the breaches in the skin. Such figs taste of honey, jam and butterscotch, with a nuttiness from the numerous seeds. All you can find are semi-ripe supermarket figs? Then grill them, which brings out caramel notes and a spicy holiday zest while softening them into the sticky, sweet globs that the best figs are. 

• King

This cold-tolerant fig is grown on small farms around the country, mostly in cooler areas like the Pacific Northwest, and places where cold winters preclude other varieties, like the heat-loving Calimyrna and Black Mission. The King is a teardrop-shaped, green-skinned fig with dark purple flesh absolutely decadent when the fruits are allowed to fully ripen. Shop at farmers markets or natural foods groceries for the best bet at finding truly ripe figs.

• Kadota

The most common green type, the Kadota is believed to be thousands of years old. Pliny the Elder is said to have commended this variety, known in Italy as the Dotatto. The skin is yellowish green, and the flesh particularly smooth and silky. It is among the more commonly seen fresh figs in California.

How to Grow

Gorgeous fig trees yielding juicy, exotic fruit are surprisingly easy to grow and can even thrive in colder climates. Here are some things to keep in mind while selecting, planting and caring for your fig tree:

• Pick the right variety for your yard and climate. Some varieties, like Chicago Hardy, are meant to grow in colder regions, and a dwarf fig tree that you can grow in a container allows you to move the trees indoors for protection during the winter.
• Choose a sunny, warm spot to plant. Southern exposure is ideal. Planting alongside a brick or stone structure provides protection from the elements as well as extra warmth.
• Give them space. Because fig trees are self-fertilizing, you’ll only need one tree to get fruit. If you do plant more than one fig tree, space them out by at least ten feet. Keep in mind that fig trees will spread and provide thick shade, and have tough roots that can damage sewer pipes and other underground systems.
• Don’t over-water or over-fertilize. Fig trees do well in dry weather, and the fruit will be tastier if they aren’t over-watered. Using too much fertilizer can also lead to weaker fruit crops. Water every couple of weeks during a dry spell. If your tree’s leaves begin to turn yellow, it probably needs more water.
• Protect the tree from cold. Fig trees are meant to thrive in a Mediterranean climate, and may have a hard time surviving cold weather. Protect them during harsh winter months by covering the base of the tree with leaves or hay, and wrapping the branches with blankets, carpet padding or another warm protective layer. Finish with a plastic bag, bubble wrap, burlap or a tarp secured with rope. If your tree is in a container, bring it inside before the first frost and wait until the ground is warm to move it back outside.
• Time your harvest carefully. After about two years, you may see your first crop of figs. You’ll know the figs are ready for harvest when they droop, soften and change color completely. Figs will not ripen off the vine, so be sure to give them enough time before you pick!

How to Cook

Eat raw, drizzled with honey, a scattering of toasted nuts and some clotted cream, or in a salad with Parma ham or goat's cheese and rocket. Alternatively, halve and grill (2-3 minutes); roast whole (8-12 minutes); poach whole (5-8). You can also use dried figs in baking or as a snack.


Sources @ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G Ingram, Sarah R. Labensky
@http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24
@ http://www.foodrepublic.com/2012/08/27/6-types-of-figs-to-try-right-now/
@ https://www.thespruce.com/history-of-figs-1807598
@ https://www.bbcgoodfood.com/glossary/fig
@ http://www.hgtv.com/outdoors/flowers-and-plants/trees-and-shrubs/twig-newton-how-to-grow-a-fig-tree