Figs (Ficus carica) are one of the oldest cultivated fruits in the world, known for their soft texture, natural sweetness, and nutritional value. Grown mainly in warm, dry regions, figs thrive in India’s semi-arid zones, especially in Maharashtra, Karnataka, and parts of Tamil Nadu.

Whether eaten fresh or dried, figs are not just a delicacy but also rich in fibre, minerals, and natural sugars. Figs also come in a tender variety called tender figs or ‘figlings’ that are young, immature figs, harvested early in their development before they ripen. Their delicate skin and rich flavour make them ideal for eating fresh or using in gourmet dishes. Let’s delve into why they are popular, their health benefits, and how to make a simple pickle recipe.

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What Makes Tender Figs Popular?

Amongst many Indian fig varieties, tender figs are more popular than large, ripened figs due to several key factors:

Sweeter and Juicier: Their natural sugars are more concentrated in the tender stage.

Better Texture: Their soft skin makes them ideal for fresh consumption.

Versatile Flavour: A blend of mild sweetness and gentle tartness, they are perfect for culinary and traditional uses.

Nutrient-Dense:  They are rich in dietary fibre, enzymes, and antioxidants.

Cultural Value: This fig variety is often used in traditional remedies and seasonal recipes.

Limited Availability: Their rarity and seasonal nature enhance their appeal.

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Where Are Tender Figs Found?

Tender figs are grown in Greece, Italy, Turkey, Middle Eastern countries, parts of Asia, California, and other warm climates where fig trees grow. They are harvested directly from the fig tree in early spring or summer, depending on the local climate. Brown Turkey and Black Mission are some of its exotic varieties. Main Regions in India where they are harvested are Maharashtra, Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu. A popular green fig variety in India is Dinkar, also known as Poona Green is found in India’s top fig-producing region.

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5 Wellness Benefits Of Tender Figs

Supports Heart Health

Tender figs have significant amounts of potassium and are high in magnesium, too, which helps in controlling blood pressure. This aids heart health and prevents heart-related issues.

Combats Inflammation

Inflammation is the root cause of many mild to severe diseases. Phytochemicals in tender figs may help reduce inflammation in the body.

Boosts Immunity

A significant source of Vitamin C and antioxidants, little green figs support immune function. It is also high in iron, which helps prevent iron deficiency anaemia. 

Skin Hydrating Benefits

Many cosmetic products have figs as a key ingredient because of their skin moisturising and nourishing properties. They are ideal for dry skin, hence are used in masks or oils. Regular topical use may promote an even skin tone and reduce dullness.

Acne Control

Anti-inflammatory and antibacterial properties of tender figs can help reduce pesky acne and soothe skin irritation. 

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Whether for health, taste, or tradition, tender figs are a seasonal treasure you should not miss. They offer impressive wellness benefits and are easy to use in culinary preparations, like this homemade green fig pickle. Next time you see a bunch of those little figs in a vegetable mart, do pick a small lot and try this recipe.

 


Tender Fig Pickle

Ingredients

  • 500 grams fresh tender figs
  • 1 cup mustard oil
  • 2 tbsp mustard seeds
  • 1 tbsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds (kalonji)
  • 1 tsp turmeric powder
  • Red chili powder (adjust to taste)
  • Salt (adjust to taste)
  • A pinch of asafoetida
  • 2 tbsp vinegar (for tanginess and preservation)

Method

  • Wash and wipe the figs completely dry. Let them remain whole
  • Dry in the shade for a few hours to remove excess moisture
  • Roast and grind mustard, fennel, and fenugreek coarsely
  • Heat mustard oil until it reaches the smoking point. Let it cool slightly
  • Add asafoetida or hing, then all spices, salt, and chili powder
  • Add figs and stir well so they are coated in the spice-oil mix
  • Add vinegar and mix. Let the pickle cool completely
  • Store in a clean, dry jar. Keep in sunlight for four to five days, shaking daily
  • The flavours will deepen over time, even though the pickle is ready in five days
  • Refrigerate it, and it lasts for about 2 months

(This content is reviewed by Kalyani Krishna, Chief Content Editor)

Author Profile: Preeti Sharma

Preeti Sharma has a Master's in Electronic Media and Mass Communication and certification in short-term writing from Florida. With close to a decade of experience, she specializes in crafting engaging blogs on beauty, veterinary care, and healthy cooking. Preeti is proficient in video editing tools and produces captivating and informative content across multiple platforms.

References:

  1. Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022

Authors: Amandeep K. Sandhu, Maria Islam, Indika Edirisinghe, and Britt Burton-Freeman*

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255635/

  1. The functional food properties of figs

February 1999Cereal Foods World 44(2):82-87

Authors: Joe Vinson