Fig

Moraceae carica: is a genus of about 800 species of woody trees, shrubs and vines. One species, the common Fig carica, produces a commercial fruit called a fig.

The male flower parts fail to develop; producing the "edible" fig.

Hermaphrodite: organism having both sexes

Origin: The fig is believed to be indigenous to western Asia and to have been distributed by man throughout the Mediterranean area. Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C.

Planting: Rains during fruit development and ripening can cause the fruits to split. With extra care figs will grow in wetter, cooler areas. Fully dormant trees are hardy to 12° - 15° F, but plants in active growth can be damaged at 30° F. Fig plants killed to the ground will often resprout from the roots.

Maturity: Figs must be allowed to ripen fully on the tree before they are picked. They will not ripen if picked when immature. A ripe fruit will be slightly soft and starting to bend at the neck. Harvest the fruit gently to avoid bruising. Fresh figs do not keep well and can be stored in the refrigerator for only 2 - 3 days. Some fig varieties are delicious when dried.

Areas of Harvest: The fig grows best and produces the best quality fruit in Mediterranean and dryer warm-temperate climates.Only the hardiest cultivars should be attempted in areas such as the Willamette Valley, the Sierra Nevada and high desert. However, all cultivars are suitable elsewhere in California.

Nutritional Factors: Serving size 1 medium, cal gms:38 fat gms:0.2 protein gms0.4 carbs gms9.6 fiber gms1.6 sodium gms1 chols gms0. Figs and other dried fruit were measured for their antioxidant content.