FIG
FIG
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The fig is a delicious, typical and traditional fruit of the Mediterranean. The latest cultivation technologies allow fig varieties that substantially improve the traditional ones. Likewise, the Red House, Red Queen, and Turkey AC, cultivated in the dry lands of Tarragona, do not develop a bitter taste when they mature, therefore, their period of commercialization and consumption can be lengthened.
Origin
Its origin is in Asia Minor, and the Greeks spread its cultivation throughout the Mediterranean area. Currently, its world production is mainly focused on Spain, Greece, Turkey, France and Israel.
Properties
The fig is rich in nutritional elements and fiber, very valuable for a balanced diet. Figs are very rich in sugars, proteins and minerals, and especially in calcium, phosphorus and iron. They also contain a substance that has laxative effects.
Consumption
Eating a natural fig is a pleasure. Figs are an ideal accompaniment to tasty foods because of the interesting combination of flavors. It is preferably consumed ripe.
Conservation
It is advisable to keep the figs in a cool place. Figs are best preserved stacked one on top of the other. The darker the skin of the fig, the higher its quality, maturity, and creamier its pulp.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Red House, Red Queen, y Turkey AC
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.