Fig tree´s pulpous fruit, from the Moraceae (mulberry) family, there are more than 150 varieties of fig fruit. Its peel is fine and delicate and its red or pink pulp is full of tiny grains.

How it is consumed
It is usually consumed fresh and peeled, because during commercialization it receives a sulphate layer for conservation. It can also be consumed in salads (with other fruit and vegetables), with raw ham, as filling in pies, mousse, cream and sauce. It can also be consumed in fruit cooked with sugar and crystallized. Ripe fig can be turned into pasta sweet.

How to store
It should be firm with no mold or soft parts. As it deteriorates easily it should be stored in the fridge with no washing and always side by side. It should be consumed within three days after purchase.

Cultivation hint
The plant is easily adapted to any kind of soil but it prefers the deep and permeable ones. The fig requires temperate climate and does not stand frost. Its multiplication is done by staking. It frutifies according to trimming the whole year.

Its properties
Tonic, light laxative, cicatrizant, emolient and soothing. Thanks to its high sugar content, dry fig is the first support for athletes and sportists.

Nutritional Value(100g)
Fresh - 64 Kcal. Dry - 255 Kcal. Fruit preserve - 88 Kcal

Indication
constipation, prostration, faringitis, bronchitis and dry cough. For external use it fights infected wounds, furuncles, abscesses and dental phlegmon.