• California produces 100% of the dried figs and 98% of the fresh figs sold commercially in the United States. Why California?  It has the perfect climate for growing figs
• The name “Mission” was given to those first dark purple figs that were introduced to the New World by Spanish and Portuguese missionaries and spread from San Diego up the coast to Santa Clara, Ventura and Sonoma in the 1790s
• Figs are referenced more in the bible than any other fruit
• Worldwide, the fig tree is the symbol of abundance, fertility and sweetness
• Figs were respected in ancient Rome and considered sacred while, according to myth, the twin founders of Rome, Romulus and Remus, rested under a fig tree 
• The tiny stem is the only part you need to remove from the fig before eating
• Need a food to get you in the mood? Figs are rumored to be an aphrodisiac!

Fat-free, sodium-free and cholesterol-free, figs pack a nutrition punch. Fresh and dried figs are a good source of fiber, rich in disease-fighting antioxidants and full of vitamins and minerals. Three to five figs provide 5 grams of dietary fiber, 20% of the Daily Value for fiber.Their high fiber content can provide feelings of fullness, and help reduce hunger and cravings, thus possibly aiding in weight management. One half-cup dried figs also provides the same amount of calcium as one half-cup milk, and calcium is critical to supporting bone health.

Choose figs that are plump, fragrant, and yield slightly to the touch. They should be slightly soft, but not mushy. You can also tell by smelling the fruit. If it has a slightly sour smell, then it has already begun to ferment.

You’ll want to store dried figs in airtight containers in a cool, dry place for up to 1 month or you can place them in the refrigerator where they will last from 6 months to 1 year. Fresh figs are perishable, and need to be kept refrigerated. Although it’s best to use them within 5 to 7 days, they can be stored for up to 2 weeks or frozen for up to 3 to 6 months. Freezing is a smart option if you have more figs than you can use before they spoil. To freeze, wash and dry the whole ripe figs, and place in a single layer on a wax paper-lined baking sheet so they aren’t touching each other, and place in the freezer. Once solidly frozen, transfer to a freezer-safe food storage bag. Freezing will alter the texture, and the figs will be much softer. They can be simmered in a sweet or savory liquid for serving. They also can be sweetened, cooked, and pureed before freezing to serve as toppings for ice cream and other desserts.

California Grown Fresh or Dried Figs contain no added sugars. The sugars are naturally occurring, and are a source of carbohydrates that make them an all-natural energy source. Figs can also be used as a substitute for some of the sugar in baking since they add sweetness and flavor without added sugars.