Dry fruits


Botanical Information

   Botanical name: Ficus carica

   Common name: Fig

  Origin: The exact origin of figs is not known, as they have been cultivated for thousands of years and have spread throughout many regions. However, it is believed that they originated in Western Asia, possibly in the region between present-day Turkey and northern Iraq.

Nutritional Information

     Figs are a good source of fiber, with 100 grams of dried figs containing about 10% of the daily recommended intake.

     They are also a good source of several essential minerals, including calcium, magnesium, and potassium.

     Figs are low in fat and contain small amounts of protein.

     They are a rich source of antioxidants, which can help protect against cellular damage and disease.

     Figs contain several important vitamins, including vitamins B6, K, and C, as well as thiamine and riboflavin.


Figs are believed to have originated in the Middle East and Mediterranean region, with evidence of cultivation dating back to ancient times. The fig tree was highly valued in ancient civilizations, including those of Egypt, Greece, and Rome, where it was considered a sacred tree and associated with fertility and abundance.

In the Bible, figs are mentioned numerous times, and they are often associated with prosperity and abundance. According to the Bible, Adam and Eve used fig leaves to cover their nakedness after eating from the Tree of Knowledge.

Figs were also highly valued in ancient Greece, where they were used for both food and medicine. The Greeks believed that figs were a symbol of love and fertility, and they were often given as gifts during weddings and other ceremonies.

In ancient Rome, figs were a common food and were often used as a sweetener. They were also used in medicine, with the Roman physician Galen recommending figs for digestive problems and as a laxative.

During the Middle Ages, figs were brought to Europe by Arab traders and were grown in gardens and orchards throughout the region. In the 16th century, Spanish missionaries brought figs to the Americas, where they quickly became popular and were grown in many different regions.

Today, figs are grown in many parts of the world, including the Middle East, the Mediterranean, California, and South America. They are used in a variety of culinary dishes, including desserts, jams, and preserves, and are also consumed fresh or dried as a snack

     Good source of fiber: Figs are a rich source of dietary fiber, which can help promote healthy digestion and prevent constipation.

     Rich in antioxidants: Figs are a good source of antioxidants, such as phenolic acids and flavonoids, which can help protect your body against cellular damage and lower your risk of chronic diseases.

     Heart health: Figs contain potassium, a mineral that can help regulate blood pressure and support heart health. Additionally, the fiber in figs can help lower cholesterol levels. 

     Weight management: The fiber in figs can help keep you feeling full for longer periods, reducing your overall caloric intake and aiding in weight management. 

     Bone health: Figs are a good source of calcium, which is essential for bone health and preventing osteoporosis.

     Anti-inflammatory properties: Figs contain compounds that possess anti-inflammatory properties and may help reduce inflammation in the body.

     Regulate blood sugar levels: Figs have a low glycemic index, which means they are digested slowly and may help regulate blood sugar levels in people with diabetes.

     Treats sexual weakness: Figs can also be used to treat sexual debility. They can be combined with other dry fruits like almonds and dry dates, along with butter, to improve sexual weakness. In addition, the milky juice of green figs can be applied to soften corns of long duration, while the leaf decoction is used as a remedy for diabetes and calcifications in the kidneys and liver.

     It’s important to note that while figs offer several health benefits, they are also relatively high in sugar and calories, so it’s best to consume them in moderation as part of a healthy, balanced diet.

     Look for figs that are plump, tender, and slightly soft to the touch, with smooth skin and no cracks or bruises.

     The color of the figs should be a rich, deep hue, depending on the variety.

     Check the stem of the figs; it should be firmly attached and not detached or dry.

     If you plan to eat your figs within a day or two, store them at room temperature in a single layer to prevent bruising.

     If you need to keep them longer, refrigerate the figs in a sealed container or plastic bag.

     Figs can also be frozen; place them in a single layer on a baking sheet, freeze until firm, then transfer them to an airtight container or freezer bag.

Fig Recipes


4 cups arugula

6-8 fresh figs, quartered

1/2 cup crumbled feta cheese

1/4 cup chopped walnuts

2 tbsp balsamic vinegar

1 tbsp honey

1/4 cup olive oil

Salt and pepper to taste


     In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.

     In a large bowl, combine the arugula, figs, feta cheese, and walnuts.

     Drizzle the dressing over the salad and toss to combine.

     Serve immediately.


1 cup basmati rice

4 cups milk

1 cup dried figs, chopped

1 cup walnuts, chopped

1/2 cup sugar

1 tsp cardamom powder

1 tsp rose water

2 tsp ghee


     Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.

     In a large pot, bring the milk to a boil. Add the drained rice and stir well.

     Reduce the heat to low and let the rice cook, stirring occasionally until it is soft and the milk has thickened about 20-25 minutes.

     Add the chopped figs, walnuts, sugar, cardamom powder, and rose water to the pot and stir well.

     Continue to cook the kheer on low heat, stirring occasionally, for another 10-15 minutes, until the figs and walnuts have softened and the kheer has thickened to your desired consistency.

     In a separate pan, heat the ghee and fry some extra chopped walnuts until lightly browned.

     Pour the fried walnuts and ghee over the kheer and mix well.

     Serve the fig and walnut kheer warm or chilled.

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