viigimarjad

Viigimarjad are the edible fruits of the fig tree, Ficus carica. They have a long cultivation history in the Mediterranean and Middle East and are among the oldest cultivated fruits. The tree is deciduous and can grow several meters tall, with large lobed leaves.

The fruit is a syconium, a hollow receptacle that encloses numerous tiny flowers. The skin is thin and varies in color from green or yellow to brownish purple when ripe; the flesh is typically amber to pink or red and contains small edible seeds. Figs can be eaten fresh when ripe or dried.

Growing conditions: They require a warm, sunny climate and well-drained soil. They tolerate drought but are sensitive to frost; pruning helps maintain fruiting wood. The main crop often appears on previous year’s growth or on new shoots, depending on variety.

Varieties: Common cultivars include Brown Turkey, Black Mission, Kadota, and Calimyrna. Some are preferred for fresh eating, others for drying.

Uses and nutrition: Figs are a good source of dietary fiber, minerals such as calcium and potassium, and natural sugars. They are used fresh, dried, or processed into jams, desserts, or baked goods.

Harvest and storage: Figs are delicate and do not store well after picking; refrigerate to extend life for a few days. Dried figs store longer.

Production: Major producers include Turkey, Egypt, Greece, Iran, Morocco, and Spain; grown in many warm regions worldwide.