John Myers
Figs grow on evergreen trees with a height of 3-10 m. The shape of the fresh fruit is spherical to pear- or drop-shaped. The color of the shell is green to dark purple. When dried, the color changes from beige to brown. The whitish coating on the shell is crystallized glucose. In contrast to other fruits, the drying process of figs takes place as a natural process on the tree. Therefore, the water content is higher than in other dried fruit. However, figs are often picked before the drying process is complete and dried at high temperatures. However, this leads to a loss of quality. As the fruit dries, it loses moisture and its percentage of sugar increases, making it sweeter but also keeping it longer. They lose their shape and become flat disks. In order to preserve the color of the dried fruit and to prevent rotting, industrially produced dried fruit is often sulfurized and/or treated with preservatives before packaging. Allergy sufferers and asthmatics should definitely only use unsulphured fruit.
Origin
Figs have been cultivated in the Mediterranean since ancient times. With a few exceptions (e.g. South Africa and California), cultivation is still limited to this area today.
Season
Dried figs are available all year round.
Taste
Dried figs taste very sweet, juicy and honey-like.
Use
Dried figs are great for snacking between meals. They are a healthy substitute for confectionery. They are also suitable for pastries with dried fruit. Also delicious for making muesli bars yourself. In oriental cuisine they are also used in hearty dishes. For this purpose, however, you should soak the dried fruits in water beforehand.
Storage
It is best to store the dried fruit in a cool (7–10 °C) and dry place. Storage in the refrigerator is not recommended because the humidity there is too high. Closable, opaque cans are best.
Durability
Due to the higher water content, dried figs do not keep as long as other dried fruits. With appropriate storage (temperature/humidity) several months. If stored improperly, they can become sticky, infested with yeast or mold, ferment and acquire an unpleasant smell.
