Fig

Figs have been woven into the fabric of human culture for thousands of years. They appear in ancient mythology, religious texts, and art—from the fig leaf in biblical stories to their revered status in Mediterranean and Middle Eastern traditions. Symbolizing abundance, fertility, and wisdom, figs are featured in literature and ritual, and remain a cherished ingredient in festive and everyday cuisine across many cultures.

• Figs are among the oldest cultivated fruits, with a history stretching back over 7,000 years.
• The fig’s fruit is actually a syconium, containing hundreds of tiny flowers inside its hollow structure.
• Some fig varieties require pollination by a specialized wasp, creating a unique plant-insect relationship.
• Turkey, Iran, and Egypt are the world’s leading producers and exporters of dried figs.
• Fig leaves are edible and used to wrap foods, imparting a subtle, nutty flavor.

Figs grow as deciduous shrubs or small trees, typically reaching 3–10 meters in height. The fruit is a syconium—a fleshy, hollow structure filled with tiny flowers and seeds. Most cultivated figs are self-pollinating, though some require pollination by fig wasps. The plants are highly drought-tolerant, thriving in warm, dry climates, but are sensitive to frost. Their resilience to pests in arid environments makes them well-suited to Mediterranean agriculture.

Figs offer a wealth of nutritional benefits. They are high in natural sugars and dietary fiber, supporting digestive health. Key minerals found in figs include potassium, calcium, and iron, which contribute to heart, bone, and blood health. Their micronutrient profile makes figs a nourishing addition to both everyday diets and specialty health foods.

Figs are enjoyed in a variety of culinary forms. Fresh figs are eaten as snacks or in salads, while dried figs are popular in baking, confections, and energy bars. Figs are also cooked into jams, preserves, and sauces, and feature in classic dishes from Mediterranean, Middle Eastern, and South Asian cuisines. Fig leaves are sometimes used to wrap cheeses or meats, adding a subtle flavor and aroma.

Figs are cultivated in warm, dry climates and are highly drought-tolerant. Commercial orchards can yield between 10 and 30 tons per hectare, depending on the variety and growing conditions. Harvesting is typically done by hand due to the fruit’s delicate skin. Fresh figs must be handled carefully to prevent bruising, while dried figs are processed for longer shelf life. Disease management focuses on fungal threats like fig rust and nematodes, but figs are generally resilient to pests in arid regions.

• Kadota: A green-skinned fig favored for its mild flavor and suitability for canning.
• Mission (Black Mission): Deep purple-black skin and rich, sweet flesh; popular in the USA.
• Calimyrna: Large, pale yellow-green figs with nutty, honeyed flavor; prominent in Turkey and California.
• Adriatic: Light green skin and strawberry-red pulp; common in European markets.

Figs are a significant agricultural commodity, with dried figs dominating global trade. Turkey, Iran, and Egypt are the leading producers and exporters. International markets grade figs by size and quality, with dried forms preferred for their durability and ease of transport. Fresh figs are traded locally due to their short shelf life, while dried figs are shipped worldwide and used in a variety of food products.

Regional preferences and varieties shape fig cultivation and consumption. In the USA, ‘Kadota’ and ‘Black Mission’ are especially popular, while ‘Calimyrna’ is prominent in Turkey and California. Europe favors the ‘Adriatic’ variety, and the ‘Smyrna fig’ is closely associated with Turkish exports. Culinary uses also vary: figs are central to Mediterranean and Middle Eastern dishes, while in South Asia, dried figs (anjeer) are prized for their nutritional value and versatility.