Dried black figs

Dried black figs are a variety of dried fruit that comes from the fig, a sweet fruit that grows on the fig tree (Ficus carica). These figs have a dark, almost black skin, and a sweet, dense pulp that intensifies with the drying process.

Origin: Dried black figs originate from Mediterranean and Middle Eastern regions, where the fig tree is traditionally cultivated. Drying the fruit is an ancient technique that allows them to be preserved for longer and concentrates their flavor and nutrients.

Properties: They are an excellent natural source of dietary fiber, which contributes to good digestion. In addition, they contain antioxidants, minerals such as potassium, calcium, and magnesium, and small amounts of B-complex vitamins and vitamin K. Their natural sweetness makes them ideal for sweetening dishes without the need to add refined sugars. In cooking, dried black figs are used in both sweet recipes (desserts, breads, jams) and savory preparations (salads, stews, meat dishes), providing a characteristic flavor and a soft texture.

Synonyms in Latin American Spanish: In different regions of Latin America, dried black figs may also be known as dark dried figs, dehydrated black figs, or simply dried figs. In some countries, the term "higo" (fig) remains constant, but the description usually includes the color to differentiate them from other varieties, such as dried white figs.