Summary: When most people think of figs, unfortunately they think of a cookie called the Fig Newton. However, this cherished fruit has been enjoyed by many ethnic groups in appetizers, entrees and desserts. In some areas, especially with heavy influences of Italian, Spanish, Greek and Middle Eastern influences, the gift of fresh figs is more valuable than gold. Figs are an ancient fruit that can be enjoyed fresh, dried, fermented and cooked. Foodies absolutely love the taste of fresh figs. Gardeners, of course, view them as a prized member of their garden. Did you know that fresh figs can actually be compared to wine as connoisseurs enjoy the savory notes found in each scrumptious bite? Today, the United States is ranked 3rd in world production for dried figs with an annual production of approximately 11,000 tons. The state of California produces 100% of the nation’s dried figs and 98% of the fresh figs. Increased demand for California Figs has set the stage for a sustainable industry. As far as health is concerned, recent research has validated that the Mediterranean diet – including generous amounts of fruits and vegetables – is associated with improved health and decreased risk of chronic disease. (Scientific studies on the Mediterranean diet are found at http://www.oldwayspt.org/med_studies.html).The diet is considered to play an important role in coronary heart disease and cancer prevention. In this segment of The Organic View Radio Show, host, June Stoyer will speak to Karla J. Stockli, Chief Executive Officer, of the California Fig Advisory Board, California Fresh Fig Growers Association and the California Fig Institute. Karla will talk about fig production in the United States, history of figs, how figs are grown and how to differentiate the flavor of some of the common varieties. Especially, if you love figs, stay tuned!
