Figs are a very ancient fruit that has accompanied Mediterranean people since time immemorial. For some, like the olive, it’s a divine fruit. Not only are its fruits useful, but also the leaves and wood, making it almost universally versatile. <\/p>\n\n
Figs are ripe when they’re slightly wrinkled, soft, and smell pleasant. In Istria, they ripen twice a year – in early July and then from late August to October. The first figs are large, green, and very juicy, then the white ones ripen, followed by the black ones. <\/p>\n\n
Name<\/strong>: figs (Ficus carica L.<\/em>) <\/p>\n\n Harvesting<\/strong>: they need plenty of sun, and in Istria they ripen in July and August. <\/p>\n\n Figs belong to the mulberry family (Moraceae L.<\/em>). Ancient Egyptians used them as food and medicine, while ancient Greeks and Romans gave them to their athletes as a source of quick energy. <\/p>\n\n Figs are full of energy and quickly satisfy us. They contain an abundance of minerals, including potassium, calcium, magnesium, phosphorus, iron, and others – a total of 14 different minerals. The ratio between sodium and potassium is excellent, which is very beneficial for the heart and blood vessels and lowers blood pressure. <\/p>\n\n 100g of fresh figs contains 240mg of potassium, while dried figs contain as much as 1,082mg. That’s enormous. Let’s add that fresh figs also contain 20mg of magnesium, while dried ones have 90mg of magnesium, making figs excellent against stress. <\/p>\n\nBrain Food<\/strong><\/h3>\n\n