Figs and dates are two different types of fruits. Figs are green or greenish-purple when ripe while dates are dark brown when fully sun ripened. Fig plants are shrubs while dates are grown on trees.
Figs are healthy and are a good source of pantothenic acid, vitamin B6, copper and manganese. They also contain potassium, which helps to regulate blood pressure. The fiber present in figs also assists the body in managing weight.
Figs grow best in hardiness zones 8 through 10, but some cultivars are more cold tolerant. Figs historically grew throughout a swath of land stretching from Turkey to India. However, they have spread throughout the world at the hands of humans, and they are common throughout the Mediterranean basin.
Figs have a short season in early summer and a main season from late summer until fall. The first crop of the season is called the breba crop, which comes in on the last season's growth. Spring frost often eradicates the breba crop and the remaining previous season's growth.
Some popular fig varieties include the Calimyrna fig and the Alma fig. The Calimyrna fig is a Smyrna fig grown in California and is popular when dried. The Alma fig is a honey-sweet variety that is golden inside and out.
The skin of the fig is completely edible. The only part of the fig that should not be consumed is the stem.
Fig trees, like any young tree, grow by receiving plenty of sunshine and protection from strong winds. They also require regular watering, fertilization and soil aeration.
Figs are safe for dogs to eat according to Can Dogs Eat This. However, it is recommended that dogs eat only a small amount of figs at one time because they can cause upset stomach.
Black mission fig trees are fig cultivars that originated in the Balearic Islands in the Western Mediterranean Sea. Their figs have purple-black skin and pink flesh that can be eaten fresh or dried. They do best in tropical or subtropical climates and can be grown in large pots.
To make fig jam, boil 1 pound fresh, chopped figs, 1 1/2 cups sugar, the seeds from 1/2 a vanilla bean and a pinch of salt for approximately 20 minutes, or until the jam sets when it is dropped onto a chilled plate. Stir in 1 teaspoon of lemon juice, 1 teaspoon of ruby port and a pinch of black pepp