Black Fig

Black Fig

Origin: France and Spain

Description: Black fig is iconic of the Mediterranean basin where it has been cultivated for thousand years. There are more than 150 varieties.The fig is actually a fake fruit: it is an inflorescence, a kind of small fleshy sack that encloses hundreds, sometimes several thousands of tiny unisexual flowers and small crunchy seeds, called achenes. These are the real fruits which, when pollinated, provide the characteristic nutty taste of dried figs. Fig’s pulp is juicy, melting and very sweet.

Nutrition: Black figs contain high levels of fibers, vitamins and minerals like potassium and calcium. One black fig is equivalent like two glasses of milk in calcium content.

They are known to have high levels of antioxidants and help fighting against cancer and treat Illnesses such as anemia, diabetes, leprosy, liver disease, paralysis, skin diseases, ulcers, gastrointestinal tract and urinary tract infections. Black figs may also be used as natural antibacterial and anti-fungal agents. 

How to use: Black figs can be used in salads combined with nuts and cheese. They are also used to make jams, clafoutis, pies, tarts or combined with yogurt for breakfast. Black fig also goes well with sweet fruits such as grapes and berries. On the salty side, they can be used in stews, on skewers and with some white meat preparations.

How to store: Figs are fragile fruits. They are better stored in the refrigerator crisper compartment where they can last for about a week.