History
Figs are one of mankind's oldest fruit having been cultivated for centuries in warm, semiarid climates. Today almost all domestic figs are produced in California, where they were first introduced by Spaniards in the mid-1700's.
Fig Facts
Fresh figs have about the shortest life-span of any fruit on the market. Once harvested they last only about a week. Therefore, about 90% of the world's fig harvest is dried. The most common kind of dried fig is the Calimyrna, a large greenish-yellow fig when fresh. Figs used in fig bars and fig paste are of the Adriatic variety, which has light green skin and pale pink flesh.
Dried figs are plentiful year round. When selecting dried figs they should give slightly when gently squeezed through the package. Unopened packages can be stored on the countertop at a cool room temperature. After opened they should be kept in the refrigerator. Always keep dried figs well wrapped to avoid drying out. They can also be frozen and thawed out at room temperature.
Dried figs can be used right from the package or can be plumped up by boiling them in water or fruit juice for two minutes. If chopping dried figs, put them in the freezer for one hour to make the process easier. As with other dried fruits, dried figs make a quick, handy take-along snack.
Nutritional Information per 2 figs: Calories: 100, Fat: 0 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 23 g, Fiber: 3 g, Protein: 1 g, Calcium: 4 %, Iron: 2 % Potassium: 6%