Editor’s note: Figs are food supplied for human consumption and have been since the beginning of time. As with all food supplied by nature, they should be eaten raw, whole, organic and ripe in order to get the maximum benefits from them; anything else is second grade or less. Be sure to note that in the drying process, chemicals are used even when labeled organic. Be sure that the figs you eat are whole and not dried; dried figs cause tooth decay as do any other dried fruit.

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the “ostiole” or “eye,” which is not connected to the tree, but which helps the fruit’s development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Read more »