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Greek figs are generally small, varying in size depending on the variety, and have a round, bulbous base that tapers to a narrow neck on the stem end. The smooth, taut skin ranges in color from blue-purple, appearing almost black, to hues of red-green, red-yellow, to green with faint stripes. Underneath the thin skin, the flesh ranges in color from white, pink, red, to yellow and has a chewy, sticky consistency with many small, edible crunchy seeds. With maturity, the skin may crack at the eye or base of the fig, forming a small opening into the flesh. Greek figs have a soft and crisp texture and are generally sweet with a honeyed flavor.
Seasons/Availability
Greek figs are available in mid-summer through late fall.
Current Facts
Greek figs, botanically classified as Ficus carica, grow on wide-spreading, evergreen trees that belong to the Moraceae or mulberry family. Cultivating and selectively breeding figs since ancient times, Greece is one of the largest producers of figs in the world and grows the small fruits for both fresh consumption and commercial processing. It is believed that approximately half of the production is sold domestically, while the other half is exported to Germany and the United States in the form of dried figs, jams, and pastes. There are many different varieties of figs that are found under the Greek fig label, including Black figs, Royal figs, and Red figs, with many of these types being localized to very specific growing regions across Greece. Though Greek figs vary in color, size, and flavor, they are well-known and respected throughout the country and are commonly found growing along borders of grape, olive, and almond orchards, in city parks, in home gardens, courtyards, and along property lines.
Nutritional Value
Greek figs are an excellent source of potassium, which can help reduce high blood pressure, are high in fiber which can stimulate digestion, and are a highly alkaline food, which helps balance pH levels within the body. The figs also contain calcium, iron, magnesium, vitamins A and B1, manganese, phosphorus, and are a good source of antioxidants to boost the strength of the immune system.
Applications
Greek figs are best suited for raw applications as their chewy, crisp texture and sweet flavor are showcased when consumed fresh out-of-hand. Both the skin and flesh are edible, and the figs can be sliced in half and tossed into salads, stuffed with spices or nuts and covered in honey, sliced over cereal, yogurt, oatmeal, ice cream, and tarts, used as flavoring in baked goods, or dipped in chocolate and served as a sweet dessert. Greek figs can also be cooked into jams and preserves, mixed into pasta, or dried for extended use. In Greece, figs are popularly used in sykomaitha, which is a flattened cake of fennel, figs, and walnuts wrapped in a fig leaf and baked. Figs are also used in syka gemista, which is figs stuffed with nutmeg, cinnamon, cloves, and walnuts, typically served over custard or ice cream. Greek figs pair well with cheeses such as fromage blanc, blue, ricotta, and mascarpone, cured meats such as salami and prosciutto, fruits such as peaches and pears, arugula, dark chocolate, and nuts such as pistachios, pine nuts, walnuts, and almonds. Fresh figs will keep 2-3 days when stored in a plastic bag in the refrigerator. When dried, figs will keep 6-12 months when stored in an airtight container in a cool, dry, and dark place.
Ethnic/Cultural Info
Ancient Greeks believed figs symbolized prosperity and peace and were especially valued in the region known as Attica which was located on a peninsula in eastern Greece. The ruler of Attica, Solon, also recognized the worth of the fig and even deemed it illegal to export figs outside of Greece in order to reserve the sweet fruits for the local population. In modern day, the region of Attica is still known for its fig cultivation, and Markopoulo Mesogaias is a town within the region that is most famous for its fresh figs. In Markopoulo, some royal fig varieties were given a protected geographical indication or PGI in 1996 by the European Union, which is a mark that is given when the fig’s quality is dependent on climate or unique growing practices that are attributed to a specific growing region. PGI labels have become a mark of quality and assurance to the consumer that the flavor of the item is not compromised.
Geography/History
Figs are believed to be native to Asia minor and were introduced to Greece from Egypt around the 9th century BCE. As cultivation of the fig began in Greece, many different varieties were developed from years of selective breeding and were quickly spread across the country. Today Greek figs are widely cultivated across Greece with notable areas including Evia, Markopoulo, and Kalamata, and the figs are found fresh at local markets and dried for sale through grocers and online retailers.
Kallidromiou Farmer's Market
Kallidromiou Athens 114 73
Greek figs showcase diverse hues, from nearly black blue-purple to striped green or red-yellow tones, reflecting their variety. Inside, the flesh ranges from white to pink, red, or yellow, offering a sticky texture peppered with edible seeds. As figs mature, cracks may form at the base. Their honeyed sweetness pairs with a balance of soft and crisp textures, making them a distinctive addition to culinary recipes or enjoyed fresh.
Varvakios Central Municipal Market
Νο68 Βαρβακειος Αγορα Athens
Greek figs are versatile in their usage. They can be enjoyed fresh, sliced into salads, paired with yogurt or oatmeal, or dipped in chocolate for a dessert. In Greek cuisine, figs feature in dishes like sykomaitha, a fig and walnut cake wrapped in fig leaves, and syka gemista, figs stuffed with spices and served with custard. They pair excellently with cheeses, cured meats, and fruits. Fresh figs last 2-3 days refrigerated, while dried figs can be stored for up to a year.
Greek figs, known for their rich history and cultivation expertise, are botanically classified as Ficus carica and belong to the Moraceae family. Greece is among the world’s largest fig producers, offering varieties like Black, Royal, and Red figs localized to specific regions. They grow near vineyards, olive groves, and home gardens. Nutritionally, figs are packed with potassium, fiber, calcium, and antioxidants, making them beneficial for digestion, blood pressure, and immune health.
Polito Family Farms
Valley Center,CA
+17608022175 [email protected]
Greek Figs: Native to Asia Minor, figs were introduced to Greece from Egypt around the 9th century BCE. Over time, selective breeding in Greece developed numerous varieties, widely cultivated across regions such as Evia, Markopoulo, and Kalamata. These figs are commonly sold fresh in local markets and as dried goods available through grocers and online retailers.
Kazakhfilm weekend food fair
Kazakhfilm microdistrict, Almaty, Kazakhstan
Figs from Uzbekistan….Ancient Greeks believed figs symbolized prosperity and peace and were highly valued in the Attica region, located on an eastern Greek peninsula. The ruler Solon even made it illegal to export figs to preserve them for locals. Today, the region, including the town of Markopoulo Mesogaias, is still renowned for fresh figs. In 1996, certain royal fig varieties from Markopoulo achieved a European Union PGI label, ensuring their flavor reflects the area's unique climate and practices.
Kici kala, Baku, Azerbaijani
Kici kala, Baku, Azerbaijan
Yellow figs growing in Baku downtown…..Greek figs are known for their small, bulbous shape and smooth, taut skin that varies in color from blue-purple and black to red-yellow or green with faint stripes. Their flesh can be white, pink, red, or yellow, packed with edible, crunchy seeds. The figs are sweet with a honeyed flavor, and as they ripen, their skin may crack, offering a sneak peek into the soft, chewy, sticky interior.
Kalivis SA
Central market of Athens L-27
Greek figs are incredibly versatile. Enjoy them fresh for their chewy, crisp texture and sweet flavor or slice them over yogurt, oatmeal, and ice cream for added sweetness. In Greece, they feature in sykomaitha, a cake made of fennel, figs, and walnuts baked in fig leaves, or syka gemista, stuffed with spices and nuts. Fresh figs last 2-3 days refrigerated, while dried ones keep up to a year in a cool, airtight container.
Kalivis SA
Central market of Athens L-27
Greek figs are botanically classified as Ficus carica and are part of the mulberry family. Greece is among the largest producers of figs in the world, cultivating them for both fresh use and commercial processing. Black figs, a variety of Greek figs, are part of the diverse range grown in specific regions across the country. Rich in potassium, fiber, and antioxidants, they also provide calcium, iron, and magnesium, offering numerous health benefits like aiding digestion and balancing pH levels in the body.
Kalivis SA
Central market of Athens L-27
Figs are thought to have originated in Asia Minor and were brought to Greece from Egypt around the 9th century BCE. Over time, Greeks developed many unique varieties through selective breeding. Today, figs are widely cultivated in Greece, with key growing regions including Evia, Markopoulo, and Kalamata. They are available fresh at local markets or dried for purchase in stores and online.
Lalas S.A
Central market of Athens M 18-20
View on Instagram
002104826243 [email protected]
Ancient Greeks valued figs as symbols of prosperity and peace, and in the Attica region, their importance was so great that Solon, the ruler of Attica, banned fig exports to reserve them for locals. Today, Attica continues its legacy of fig cultivation. The town of Markopoulo Mesogaias is renowned for its figs, with certain varieties receiving a Protected Geographical Indication (PGI) from the European Union in 1996, signifying their unique quality linked to the region's climate and practices.