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Fig, Ficus carica, is one of the ancient fruits known to mankind which also finds its mention in the Bible. It is reported to be under cultivation from 3000-2000 BC in the eastern Mediterranean region.
The fig fruit is unique. Unlike most ‘fruit’ in which the structure is matured ovary tissue, the fig’s edible structure is actually a stem tissue. The fig fruit is an inverted flower with both male and female flower parts enclosed in stem tissue, botanically known as a syconium.
At maturity, the interior of the fig contains only the remains of the flower structure, including the small gritty structures commonly called ‘seed’, which are the unfertilized ovaries that had failed to develop. They impart resin like flavour associated with fig.
Fruits are consumed fresh as well as in the dried form. Fresh Figs are delicious and nutritious as they are rich in calorie, protein, calcium and iron. Fig has nutritive index of 11, as against 9 for apple and 6 for raisin. The bulk of the fruit (about 80%) is consumed in the dried form. The fruit is also credited with laxative and medicinal properties and is being applied on boils and for other skin infections.
Types of Fig
Figs have been grouped into four types depending on the sex of the flower and the method of pollination.
Common Fig or Edible Fig- Individual flowers are long styled pistillate and fruits develop parthenocarpically. Popular cultivars include – Poona, Conardia, Mission Kadota, and Brown Turkey.
Smyrna Fig – Fruit develops only on Pollination by male flowers of Capri fig through the Fig wasp. Most important variety is ‘calimyrna’.
Capri Fig or Wild Fig – Short styled Pistillate flowers and functional staminate flowers, Capri fig are not edible but grown because they harbour fig wasp (Blastophaga psenes), which is necessary for pollination and setting fruits.
San Pedro Fig – It is an intermediate type where the first crop (known as Breba) is Parthenocarpic, while the 2nd crop (main) requires pollination like Smyrna type.