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The edible Fig was one of the first plants ever cultivated by humans and has been dated back as far as 9300BC. It is grown throughout the temperate climates of the world and can be harvested up to four times a year. In Australia, however, figs are in season and best value and eating between December and May.
Figs are not a large fruit. They are pear-shaped with a deep burgundy flesh that is pitted with small edible seeds. The skin of the Fig is thin and quite edible as well.
The Fig and its leaf has been iconic through history and its magic and mystery still abound in the joy of eating this sheer delicacy.
From a nutritional point of view 100g of fresh fig provides –
0.3g of Fats
1mg of sodium
232mg of Potassium
19g of Carbohydrates
0.8g of Protein
The humble fig is high in Vitamins A C and a range of B group. They are also high in Calcium, Magnesium and Iron.
When buying Figs look for plump richly coloured fruit that is soft. Be on the lookout for splits in their skins. If split don’t buy. Figs don’t last long after they are picked; they should be eaten as soon as possible, however if refrigerated should last a couple of days.
If in doubt when buying a Fig ask your local greengrocer; they’ll guide you to the he pick of the fruit.