We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is a Fig?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A fig is a small, edible fruit that grows on most species of Ficus tree. They come in several varieties, colors, and sizes, though they all tend to be somewhat bulbous in shape and very sweet. Many people prefer to eat the fruits fresh from the tree, and nearly all parts are edible; the raw fruit is generally considered quite healthful, too, as it contains a number of important vitamins and minerals while also being high in natural fiber and antioxidants. Some of these benefits are lost if the fruit is dried or cooked, though these preparations are also very popular.

Fruit Basics

From a strictly biological standpoint, the fig is not technically a fruit but is rather an infrutescence, which means that it is formed when multiple flower buds and plant sexual organs fuse together. A “true” fruit is made up of a single plant ovum that comes from just one blossom. Figs, along with other infrutescences like pineapples, are actually made up of multiple ovaries and usually come about when entire flower clusters join together. The flowers actually blossom inside the fig in most cases, which gives rise to the multiple seed pods that become visible when it is sliced open. Despite these technical details, in non-scientific settings, it is still usually appropriate to refer to figs as fruit.

Growing Region and Commercial Cultivation

Ficus trees are native to the Middle East, Western Asia, and the Mediterranean coast of both North Africa and Europe, though they have been introduced to and grow well in almost any dry climate. Different varieties grow on different types of trees, and horticulturists often estimate that there are upwards of 800 different ficus variations. In theory, this means that there are this many variations of fruit, too, though not all are edible and some taste far better than others; some are deemed purely ornamental or are so bitter as to be unappealing to most consumers. People who are serious about ficus cultivation typically seek out trees that produce large, juicy, and consistently sweet fruit.

The trees typically do best in warm, mostly dry climates, which has made places like California and parts of Eastern Australia prime farming zones. Commercial cultivation usually focuses on a few varieties that are most popular in the marketplace, usually based on taste but sometimes also centered on qualities like attractive appearance or hardiness when it comes to traveling over long distances.

Different Varieties

The so-called “black mission” is one of the most popular varieties in the Western Hemisphere. This dark purple fruit is believed to be native to Spain, and many scholars think it was brought to North America during the Roman Catholic missions in the 1700s. It is the most heavily cultivated fig today, and it is grown and exported primarily by farmers in the Southwestern United States. Kadotas, another predominantly U.S. varietal, are at the other end of the color spectrum and actually stay green even when fully ripe.

”Brown Turkey” varietals are also very popular in many places, particularly in Europe. They are probably native to Turkey, which is where they get their name, but they are grown most commonly on farms throughout France and the central Mediterranean; they often resemble the black mission in shape, but tend to be lighter in color and milder in flavor. The Calimyrna is another Turkish variety, and it is one of the most commonly dried fruits. Calimyrnas are usually known for their highly concentrated flavor and generally small size, which tends to stay pleasant-tasting even after dehydration.

Some varieties, particularly the King, do best in wetter, cooler climates. Farmers in places like England and the Northern Pacific corridor of the United States and Canada often have good luck growing these. They tend to be smaller and slightly more bitter than those grown in warmer places and may come with a tougher skin, but they nevertheless have the same distinctive taste prized by so many people.

Culinary Uses

Like most fruits, the fig is most commonly enjoyed raw, and the entire thing is edible. Varieties with particularly tough skin may need to be peeled to make them palatable, however. Most people slice the fruit into halves or quarters, and it is popularly served with cheese or various crusty breads. The fruit can also be candied or preserved, and jams and spreads made with it are often used as a filling for cookies, cakes, and other confections.

Both fresh and dried fruit can be baked directly into things like cakes and muffins. Some recipes call for whole fruits to be poached or baked alongside meats, which can add a sweet component to an otherwise savory dish, or the fruit can be sliced and used as a garnish. In most cases, the flesh is relatively dry, which means that there isn’t usually much juice; cooks can encourage liquid by simmering and heating slices, but straight “fig juice” is very uncommon.

Dried figs are a popular snack in many places, and they can also be ground into a sort of “paste” that can be used to flavor a range of different foods, from baked goods to poultry. Some cultures, particularly those in Mediterranean Europe, also ferment the dried fruits to create a highly alcoholic liqueur. The most traditional drying method is to simply leave the fruit on the tree; in most cases, the sun will dry individual pieces once they’ve ripened. Commercial manufacturers tend to use dehydrators and drying chambers, though, which give more consistent results and also avoids the risk of contamination by insects and birds.

Storage Concerns

Fresh figs are extremely fragile and will not keep for more than a few days; storing them under refrigeration can extend their shelf life, but not usually by much. They don’t typically transport very well, either, which means that they can be hard to find very far from the tree. Greenhouse growing means that the fruit is available year round in some places, but it is most common during the warm summer months.

Dried fruit, on the other hand, is almost always available. It will last a lot longer, but it is still perishable; in most cases, it should be kept in a cool, dry place to prevent rot or discoloration. An airtight container will also help save the fruit from getting hard.

Medicinal Properties

Figs are typically very high in natural fiber, which means that they have natural laxative effects and can improve digestive regularity. These characteristics are particularly pronounced in dried versions, as the fiber is more readily absorbed by the body when water has been removed from the fruit.

Some people also use the skins as a natural remedy for a range of ailments, including warts, skin rashes, and swollen gums. The fruit can also be boiled in either water of milk to make a tonic that many people use as a treatment for a sore throat.

Nutritional Information

Fresh figs are very high in protein, dietary fiber, and calcium, as well as other important minerals like iron and potassium. They typically contain a lot of natural sugars, however, which means that they can have a lot of calories and are high in carbohydrates. Sugar concentrations are typically highest in dried versions, and they may also contain a number of chemical preservatives depending on how they were manufactured. Consumers who are worried about additives should read product packaging very carefully to see what, if anything, has been included beyond the basic fruit.

Problems for Gardeners

Ficus trees are relatively easy to grow in temperate climates, which makes them popular for home gardeners. Most horticultural experts warn novices to choose their species carefully, though. In the right conditions, the trees will grow very quickly, and they typically have expansive root structures. This means that they need a lot of space, and most will choke out other nearby growth. When left unchecked, their roots can interfere with the foundations of houses, break through pavement, and crack underground plumbing. Homeowners are usually advised to research the different types of ficus carefully in order to choose one that is appropriate for their space constraints.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By anon947769 — On Apr 27, 2014

What we call a fig here in Barbados (and probably in other islands of the West Indies) is completely different from the fruit illustrated in this article. Figs here resemble short, fat bananas and grow on similar looking but taller trees. However, they hardly taste anything like bananas.

By ZipLine — On Jan 20, 2013

@burcidi-- If you read @rallenwriter's post, he mentioned them.

The main benefit of figs is the fiber. It regulates bowel movements so it's like medicine for people who regularly experience constipation. It's much like prunes and apricots in this regard.

Of course, it's rich in nutrients and vitamins but it also has a lot of sugar. Fig doesn't have the lowest glycemic index among fruits so it can be bad for diabetics and others with metabolic conditions.

It helps to have a glass of milk or yogurt with figs. This will slow down the absorption of the sugar into the bloodstream so that blood sugar doesn't increase so rapidly.

By burcidi — On Jan 20, 2013

What are fig nutrition facts?

By literally45 — On Jan 19, 2013

Dried figs are delicious, but fresh ripe figs are something else altogether. Unfortunately, we don't find the opportunity to eat this fruit so often in this part of the world. I went to the Mediterranean a couple of years ago in the summer and ate a ridiculous amount of fresh figs.

It's the most amazing fruit ever. It has a thin skin that can be eaten or peeled. Inside is the flesh with hundreds of tiny seeds. The fruit is very soft and extremely sweet when ripe. It sort of tastes like honey.

I saw two types of fresh fig when I was there. One was a dark purple color, the other was yellow. But both were equally sweet and tasty.

If there is a heaven and if there is fruit in heaven, I think it would be figs.

By rallenwriter — On Aug 14, 2010

Figs also have excellent nutritional value. For instance, figs are very high in calcium, as well as fiber, magnesium, and potassium, all important dietary needs.

Figs are also good because they are sweet, yet not full of complex sugars, so the body can easily digest them, and they are unlikely to lead to weight gain, unless eaten in excess.

Because of all their nutrition, figs are known to promote good bowel movements, and help keep your blood pressure down. They are extremely alkaline, however, and so can have bad side effects if eaten excessively.

By EarlyForest — On Aug 14, 2010

When I was in Greece, I always loved to start off a meal with a few figs and some prosciutto. The sweetness of the figs combined with the salty, preserved taste of the prosciutto is truly heavenly.

Personally, I never really understood the whole furor over the different varieties. If it comes from a fig plant, whether it's Celeste or Kadota, a fig is a fig.

And don't even get me started on the joys of fig syrup in yogurt...

By musicshaman — On Aug 14, 2010

My mum always loved fig preserves, and she used to make them whenever she could get enough fresh figs. She said that of all the fig varieties, the Celeste or Brown Turkeys were the best.

Anything else she wouldn't even touch, but I have to say, she always did have the best fig spread, so maybe she was onto something.

By bananas — On Jul 05, 2008

Figs must be one of the oldest fruits known and worshiped throughout history. Actually, figs are not fruit but flowers inverted into themselves. Figs ripen on the tree like other fruit, but in addition, they can also semi dry on the tree before they fall to the ground. Figs can be dried and enjoyed during winter months.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Read more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.