The word “fig” first emerged in the thirteenth century. The term is derived from the Provençal figo, which was derived from the Latin ficus. It superseded the popular fie and fige dialectical forms, which were in use until the 12th century. The Latin name is said to be derived from the Hebrew word feg.
The fig tree, which is native to West or South-West Asia, is the only one of the 600 to 800 Ficus species whose fruit is commercially produced. Other species are grown for latex production, which is used to create rubber, or as decorative plants for indoor and outdoor usage.
The fig, together with the date, the olive, and the grape, was the most significant fruit in the diet of ancient Mediterranean civilizations. The cultivation of the fig tree goes back at least 4,000 years before our period, according to relics discovered during the excavation of Neolithic sites in the Near East. This tree was revered and nurtured by the Phoenicians, Egyptians, Cretans, Greeks, and Romans. The Romans brought it to the rest of Europe, as they did with many other food plants. It would be planted in France from the end of the eighth century, particularly in Charlemagne's orchards.
It was brought to Mexico by Spanish invaders in the 16th century. Then, in the 18th century, missionaries planted it in their Californian missions, giving it the name Mission, which also happens to be the name of one of the most widespread fig kinds. The fig tree is frequently planted in places such as Turkey, Egypt, Greece, Iran, and Morocco as a plant for hot and dry conditions. These countries produce 60 percent of the world's output. It's also grown in Central and South America, the Caribbean, Australia, New Zealand, South Africa, and southern Asia, as well as the United States, mostly in California.
Only a small percentage of the figs produced for export are sold fresh. The remainder is dried or utilized by the food industry, which combines it into a variety of processed foods.
half grape, half FIG
This is a really ancient idiom! It relates to the practice of merchants in the ancient Greek city of Corinth of adding dried figs to their famed grapes in order to sell them to the Venetians. This word will then indicate the Venetians' uncertainty, as they wavered between hungry gratification and dissatisfaction at having been duped. It will thereafter be used to denote any ambiguity of the same type.

The fig is one of the most energy-dense fruits, with 70 kcal per 100g. Among the nutrients it contains, it is crucial to highlight its high carbohydrate content, which is a source of easily digestible energy. The fig is also high in dietary fibers, which aid in digestion and help prevent constipation.
The fig is a concentrated source of vitamins and minerals in terms of micronutrients. But, above all, it has a high antioxidant capacity. Food-based antioxidants are extremely beneficial to our health. They do, in fact, strengthen the immune system and aid in the battle against oxidation, which causes our cells to age prematurely.
The fig comes in over 100 varieties, and all types of figs, fresh or dried, are high in vitamins A, B1, B5, B6, and K; antioxidants such as carotenoids and flavonoids, which help the body age gracefully; trace elements and minerals such as copper, iron, calcium, magnesium, and potassium; and fibers, which help with digestion.
It's worth noting that dried figs have a higher concentration of trace elements and minerals than raisins or dried dates.
Furthermore, fresh or dried figs can be encouraged as part of a diet or diet because they have a low glycemic index, which limits blood sugar spikes, which are partly responsible for fat storage; and a low glycemic index, which limits the spikes in blood sugar levels, which are partly responsible for fat storage.
a high fiber content, which aids in intestinal transit
As a result, they can assist in weight stability stages or be consumed as a snack throughout the day.
It's worth noting that dried figs have more sugar than fresh figs.
Although the fig has less vitamin C than other fruits, it is high in minerals, fiber, and antioxidant components.
The season for fresh figs is from June to August. There are hundreds of types of figs, but two stand out in our markets: the white one, which has a pale green skin and a red pulp; and the violet one, which has a more or less dark purplish red skin and a garnet-red pulp.
The fig is high in minerals and trace elements such as potassium, iron, and copper, as well as group B vitamins. Its meat and skin include several antioxidant phenolic substances like as flavonoids and carotenoids, as well as a significant quantity of fiber.
Carbohydrates provide the majority of the energy it consumes.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. One dish of fruit is equal to two giant figs or three little figs.
A high intake of vegetables and fruits, especially figs, has been demonstrated in several studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Their fibers, vitamins, minerals, and antioxidant compounds, as well as their vitamins, minerals, and antioxidant compounds, would all play a substantial protective effect.
Nutritional and caloric values ​​of fig:

Fresh or dried figs, due to the several chemicals stated above, can help to prevent and even treat various common disorders and diseases. Consequently:
Fresh or dried fruit consumption can help to lower the risk of cancer, cardiovascular disease, and diabetes of any kind.
Figs are an asset for athletes or as part of a rigorous athletic practice because of the energy contributions offered by the carbohydrates included in them.
The fibers found in figs, particularly the leaves, help to regulate insulin, glucose, and cholesterol levels in the blood;
Insoluble fibers aid digestion and may help to prevent colon cancer; in general, the antioxidants present help to keep the body's cells from prematurely aging.
Good to know: figs may be used in body washes and are used in cosmetics to prevent sagging skin and soothe inflammation.

The fig is a terrific health ally when eaten as part of a diverse and balanced diet since it is high in sugar, fiber, and micronutrients. This is especially true in athletes who are in the middle of a workout or in persons who are prone to persistent constipation. In the long run, the fig would protect cells against oxidation.

The fig supplies calories and carbs to the body that are rapidly and readily absorbed. In this regard, it might be beneficial to the athlete, as it provides a healthy and nutritious snack during training. In addition to being portable, the dried fig has far less water and significantly more nutrients per unit of weight. Finally, the fig is an intriguing snack for hypoglycemia sufferers.

The fig stimulates intestinal transit and aids in the treatment of constipation, whether temporary or chronic, due to its high dietary fiber content. As a result, it enhances digestive health and has a high satietogenic effect. This allows for improved long-term body weight regulation, among other things.

Anthocyanins, the pigments that give the fig its lovely purple color, are powerful antioxidants that protect blood vessel walls from damage and the development of atherosclerosis. Furthermore, the fibers in the fig have a moderating influence on blood sugar and blood cholesterol levels.

Another benefit of the fig is that its delicious flesh includes a significant amount of selenium and flavonoids, both of which have various cosmetic benefits. As a result, consuming enough fig on a daily basis will help to restore skin elasticity, maintain it firmer, and prevent skin cells from prematurely aging.

There are few contraindications to moderate fig eating, including a common allergy. However, because the danger of allergy is not zero, it is best to seek medical advice if in doubt. Furthermore, because the fig is high in sugar and fiber, it should be ingested in moderation and in accordance with one's personal digestive tolerance.

Sulphites are occasionally added to dried figs as a preservation. Sulfites, on the other hand, might trigger allergic responses in certain persons. Sulfite-free dried figs are preferred.
An oral allergy syndrome can be caused by the fig. An allergic response to some plant proteins causes this condition. People who are allergic to pollen are usually affected.
After ingesting or handling the offending food, people with allergies may suffer stinging and burning sensations in their mouth, lips, and throat. Symptoms might fade away in a matter of minutes. However, an allergist should be consulted to ascertain the reason of the response and any preventative precautions that might be taken.

Disorders of the digestive system
When eaten in excess or alone, the fig can cause bloating, diarrhea, and other unpleasant digestive problems. Indeed, while it may benefit some people with constipation, it may also have a laxative effect on others. It's all about tolerance in this case, and you must listen to your body.

There are currently no known contraindications to eating fresh or dried figs. Furthermore, the fig tree is a tree that is simple to grow and takes minimal upkeep.
Figs may be purchased fresh or dried at supermarkets, markets, and organic stores.
Note: It's a good idea to stock up on figs throughout the season, from June to September, and freeze them if required, so you can eat them all year.
The fig must be picked very ripe and devoured promptly to get the most out of its tastes. His skin should be soft enough to sink under the pressure of a finger, but not overly soft. The fig should have a solid tail and be extremely meaty. It's a good indicator of freshness when drips bead at the base of the fruit.
Because the fresh fig does not store well, it should be purchased when fully ripe and used within 48 hours. It should not be stored in the refrigerator since it will lose all of its tastes. The dried fig, on the other hand, may be kept in an airtight container for several months away from heat and humidity.

In the kitchen, the fig's sweet and distinctive flavor opens up a world of options. Furthermore, the fig lends itself to a wide range of connotations, including the most unexpected. It pairs well with almonds or vanilla on the sweet side. The fig offers for great sweet and salty combos for the more adventurous.
**Dessert with figs
The fig is perfect for preparing delectable jams and fruit compotes for dessert. It blends very well with other less sweet fruits in fruit salads, as well as pies and other sweet pastries. Simply add a few whole or slivered almonds to improve the flavor and texture.
**Try the salty fig version.
The fig may be used with salty meals to give a contrast to its sugar-rich flavor. As a result, you may create combinations that are both unusual and wonderful. It's usually connected with fresh goat cheese, walnuts, and even foie gras, for example. It is usually suggested to match the fig with strong-tasting meals for a perfect pairing.