1) Name of product – Fig also known as scientifically Ficus Carica
Family – Moraceae which is related to the mulberry
Description – The fig tree is known to be around 10-30 ft high with a lot of spreading branches. The Trunk of the tree is known to be 7 inches with it containing a milk color looking sap. The tree’s leaves are large and palmate. You could recognize the leaf because Adam and Eve used it to hide their nudity in the Garden of Eden. There are three types of flowers known as Capri-fig, Smyrna, and San Pedro. There are 4 types of figs which are known as Kadota Figs, Brown Turkey Figs, Black Mission Figs, and the Adriatic Figs.
2) Place of Origin –
The figs are native to the Middle Eastern because of the Mediterranean climate. The fig was introduced to Mexico in 1560. Later California was introduced when the San Diego Mission was built in 1769.
3) Forms Available –
Figs could be eaten dried, and also fresh. (Which I recommend)
4) Uses –
The fig is usually eaten straight picked from the tree. You could add it with arugula salad, fig Newton’s, you could slice them into yogurts, or use fig jam with your peanut butter sandwich.
5) Government Grades –
Ripe figs with bright amber, greenish-yellow color have the Grade A, and grade B fig’s have a light green skin.
6) Product Specifications –
The Ripe figs are known to have a Soft or squishy texture, while the non-matured figs are stiff and green.
7) Availability –
The figs’ season lasts through early summer and runs through fall. The first to ripen are Black Mission figs and green Kadota figs. Later the Adriatic Figs and Turkish figs get ripen at a longer period. They split and spoil quickly when not handled with care.
8) Product Description –
The fig fruit is known to have a pear shaped 1-4 inches long. With varies in color of yellowish green to coppery, bronze, or dark purple.