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Fresh figs used in cooking should be plump and soft, and without bruising or splits. If they smell sour, the figs have become over-ripe. Slightly under-ripe figs can be kept at room temperature for 1–2 days to ripen before serving. Figs are most flavorful at room temperature. [42]
Contrary to popular belief, ripe figs are not full of dead wasps and the "crunchy bits" in the fruit are only seeds. The fig actually produces an enzyme called ficain (also known as ficin) which digests the dead wasps and the fig absorbs the nutrients to create the ripe fruits and seeds. [ 8 ]
After pollination, figs ripen quickly. The growth rate of figs is slower during the cold dry months in comparison to hot and rainy months were fruit growth is concentrated. [ 4 ] Fruit bearing figs are heavily laden; a single tree may produce up to 1,000,000 fruits with a diameter of 1–2.5 cm.
Figs also need a lot of elbow room to grow and should be planted 15 to 25 feet apart. Petite varieties only reach six to eight feet, but the Chicago hardy fig, for example, can grow up to 30 feet ...
You’ve probably heard rumors about figs being filled with small wasps. Without the tiny bugs, the Ficus species, the producer of figs, would go extinct.
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The fruit of F. pleurocarpa fruit are relatively small and become soft when ripe. This makes them accessible to the entire fruit-eating community. However, most F. pleurocarpa figs are available in the canopy—only a small proportion of the fruit crop falls to the forest floor. [11]
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