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Early figs
EARLY FIGS.
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Early figs
INTRODUCTION
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The early figs and the figs are the infrutescencias of the fig tree, tree that belongs to the family of the Moráceas. This family consists of more than 1.500 species of trees and shrubs that produce latex. The early fig is the first fruit that annually yields the fig tree, being the fig the fruit of the second harvest of the same tree. They are so delightful that up to poets and philosophers they have spread his virtues.



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ORIGIN AND VARIETIES

The fig is a fruit that has been part of the habitual diet of different cultures from very remote times. In Egypt, specifically in the Gizeh pyramid (year 4.000 - 5.000 B.C.) have found drawings representative of his compilation. In the book of the Exodus they are part of the fruits that the Canaán explorers presented to Cradle. There were always an essential food for the Greeks: the fig trees were devoting themselves to Dionisios, the god of the renewal. When a city was founded, a fig tree was standing firm between the agora and the forum to indicate the place where the elders would meet. It was the favorite Platón delicacy, in fact he is met like the "fruit of the philosophers". Physician was recommending his consumption to the athletes who were taking part in the Olympic games.

The fig tree is original of the Mediterranean and his fruits have been much appreciated by the different cultures that have settled in the shores of this sea throughout the years. The principal producing countries are: Spain, Italy, Greece, Turkey, Israel, France, the United States and Brazil. Inside the Spanish territory he emphasizes his cultivation in Huesca (Raspberry), Lerida, Avila and Caceres (Saw of Gredos), Murcia and Alicante.

These fruits can qualify in three groups depending on the color of his skin. The white varieties, of whitish, yellowish or green color when they are mature; the colored ones, include the fruits of more or less clear bluish color; and the black varieties, of dark red or black color.


As for the early figs, the species most cultivated in the southeast of Spain are her to Tipple and the Goina. Her to Tipple, also named by the farmers Negra and Florancha, it is most estimated by his quality. The early figs you will strain sound of major size than others, of blacker color, of more round form and with facility of infuriated or cracking of the fruits, commercial characteristic appreciated by the consumer given the vistosidad of the fruit. The Goinas performs similar flavor but minor size and weight. Also, they fall down on having matured therefore his cultivation at present is in slope. The early figs commercialized on the Spanish market come from the harvests of the proper country, of Elche (Alicante), Castellón and Extremadura.

HIS BEST EPOCH

The early figs can be on the Spanish market between June and July.

CHARACTERISTICS

It forms: the early figs usually have pear form made convex in the base and narrow one in the stem.

Size and weight: the early figs are the 6-9 centimeters long and 4-5 in diameter one and his approximate weight is of approximately 56 grams.

Color: the skin of the early fig is green at first and vinoso turns of a purple color on having matured. It gets rid easily of the pulp, pale pink color, on having stretched down from the stem.

Flavor: the flavor of the early figs is the same way sweet when they are mature.


HOW TO CHOOSE IT AND TO PRESERVE IT


In contrast to other fruits, the wrinkles and gaps that there presents the skin of the figs and early figs, they reveal the ideal moment of consumption of the food because there are an evidence of which the fruit has come to his ripeness point.


They must have an agreeable color, good consistency, relatively soft texture and when they are mature, yield to the light pressure with the fingers. The hard, withered fruits cracked with bitter smell or the flattened sides must be rejected. These fruits are extremely delicate and perishable goods that, even kept in the refrigerator, approximately 3 days preserve only, what makes his commercialization difficult.



Composition for 100 grams of eatable portion
Calories 65,7
Carbohydrates (g) 16
Fibre (g) 2,5
Vitamin C (mg) 3,5
Provitamina A (mcg) 25
Potassium (mg) 235
Magnesium (mg) 20
Calcium (mg) 38
mcg = micrograms
NOURISHING PROPERTIES


They possess big water quantity and they are rich in carbohydrates (saccharose, glucose, fructose), therefore his caloric value is high. He emphasizes his wealth in fibre; that improves the intestinal transit, organic and mineral acids as the potassium, the magnesium and the calcium, the last one of worse use than the one that comes from the milk or other food that are a good source of the above mentioned mineral. As for other nutrients, they contain a moderate provitamina quantity A, of antirust action. This nutrient transforms in vitamin A in our similar organism this one needs it. The above mentioned vitamin is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system, in addition to having antirust properties. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell. The magnesium is related to the functioning of intestine, nerves and muscles, is part of bones and teeth, improves the immunity and possesses a soft laxative effect.




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