Figs are one of the Western world’s oldest known foods and were introduced by the Spanish in the mid-1700s. Almost all domestic figs are now produced in California.

Fresh or dried, figs are a good source of fiber. They also contain some potassium, magnesium, calcium as well as phytonutrients called ficins.

Glycemic Index=64
Glycemic Load=16
Antioxidant Score (ORAC)=3,383

Figs should have a rich color. Look for plump figs with unblemished skins and a mild fragrance. They should yield to gentle pressure. Fresh figs will are highly perishable so it`s best to keep ripe fresh figs in the refrigerator.