figs

Figs are the edible fruits of several species in the genus Ficus, most notably Ficus carica. The tree is native to the Levant and western Asia and has been cultivated for millennia in Mediterranean, Middle Eastern, and subtropical regions. It is commonly grown for its sweet fruit and can be grown as a small tree or trained as a shrub.

The fig fruit is a syconium, a hollow inverted inflorescence lined with tiny flowers. Inside the soft pulp are numerous edible seeds, giving the fruit a chewy texture. Colors vary by cultivar and ripening stage, ranging from green or yellow to purple or brown. Some varieties are parthenocarpic and set fruit without pollination, while others rely on a specific wasp species for fertilization, a relationship most famously utilized by Smyrna-type figs.

Cultivation and harvest practices vary, but figs prefer warm, sunny, well-drained soils and are relatively drought-tolerant. They can produce a small crop (breba) on last year’s wood and a main crop on new growth. Major producers include Turkey, Egypt, Iran, Spain, Italy, Greece, and California. Figs can be eaten fresh, dried, canned, or used in baking and preserves.

Nutritionally, figs provide dietary fiber, potassium, calcium, and natural sugars, but are relatively high in calories per serving. The tree exudes a milky latex that contains the enzyme ficin, which can irritate some people. Figs are widely enjoyed for culinary uses and hold cultural and economic significance in many regions.