Fresh fig

Fresh fig is the edible fruit of the Ficus carica, a plant native to the Mediterranean region and parts of the Middle East. Generally round or teardrop-shaped, its skin can vary in color from green to dark purple, while its flesh is sweet, juicy, and contains numerous small, edible seeds.

This fruit is valued not only for its sweet and delicate flavor but also for its versatility in the kitchen. It is used in both fresh preparations, such as salads and desserts, and in cooked recipes, including jams, tarts, and savory dishes where it adds a sweet and aromatic touch.

Regarding its properties, the fresh fig is an excellent source of dietary fiber, antioxidants, vitamins (especially vitamin A, C, and some B vitamins), and minerals such as potassium, calcium, and magnesium, which contribute to improving digestion, strengthening the immune system, and promoting bone health.

In different Latin American countries, the fresh fig may be known by various names, including common fig, green fig, or simply fig. In some places, it is also referred to as figo (a loanword from Portuguese) or, in more colloquial contexts, as higuito to refer to smaller fruits.