Figs

Figs are the edible fruits of the Ficus carica, a tree native to the Mediterranean region and Southwest Asia. These pear-shaped or bulbous fruits have a soft and juicy texture, with a thin skin that can be green, yellow, purple, or black, depending on the variety. Inside, they have a sweet and aromatic pulp, full of small edible seeds that provide a characteristic crunch.

Figs are prized in cooking for their sweet flavor and versatility; they can be consumed fresh, dried, or used in the preparation of jams, desserts, salads, and savory dishes.

Origin: Figs are one of the oldest cultivated fruits, with evidence of their consumption dating back thousands of years in the Mediterranean, especially in countries such as Turkey, Greece, Spain, and Egypt. Their cultivation has spread to different areas with temperate and warm climates, including large parts of Latin America.

Properties: Figs are an excellent source of dietary fiber, which helps improve digestion. They also contain antioxidants, B vitamins, vitamin K, and minerals such as calcium, potassium, and magnesium. Thanks to their natural sugar content, they provide quick energy and are beneficial for a balanced diet.

Synonyms in Spanish from Latin America: Depending on the country, figs may also be known as incuencho (in some regions of Peru), higo (widely used), or are simply referred to by their color or state, for example, fresh figs or dried figs.