FIGS—an

ancient tale of

wonder

Our farm is situated on the R

513 De Wildt area. Our or-

chard consists of 1700 trees

and 11 varieties of figs.

We offer a wide range of ser-

vices and products.

For more information con-

tact Adele at:

071 843 8185

Email: info@upatree.co.za

Webpage:

www.upatree.co.za

UPATREE The Farm in Middelwater

Upatree Unforced rhythms of grace

Tel:

PO Box 78

De Wildt

0251

Phone: 071 843 8185

E-mail: info@upatree.co.za

Webpage: www.upatree.co.za

UPATREE The Boabab—in memory of Oupa Dolf

whose vision we are building on.

A farm in the De Wildt area comprising 38 hectares,

cultivating 11 varieties of figs in an orchard compris-

ing 1700 trees

Thought to be the sweetest fruit, figs are also

one of the oldest fruits recognized by man. It's

no wonder the fig has been enjoyed for centu-

ries. Its sweet, delicious flesh, long used as a

sweetener before the advent of refined sugars,

enhances both savory dishes and desserts.

Ficus carica, known to us as the common fig,

originated in northern Asia Minor. Spaniards

brought the fig to America in 1520.

High in potassium, iron, fiber and plant calcium,

figs are also used for medicinal purposes as a

diuretic and laxative.

The fig tree can live as long as 100 years and

grow to 30 meters tall, although domestic trees

are kept pruned to a height of about 4.8 me-

ters.

Is the fig truly a fruit?

The complex inflorescence (An inflorescence is a group or cluster of flowers arranged on a stem that is composed of a main branch or a complicated arrangement of branches) consists of a hollow fleshy structure called the syconium (A syconium is the type of fruit borne by figs (genus Ficus), formed by an enlarged, fleshy, hollow receptacle with multiple ovaries on the inside surface. In essence, it is really a fleshy stem with a number of flowers, so it is considered both a multiple and accessory fruit. The name comes from the Ancient Greek word sykon, meaning "fig"), which is lined with numerous unisexual flowers.

The flower itself is not visible outwardly, as it blooms inside the infructescence. Although commonly referred to as a fruit, the fig is actually the infructescence or scion of the tree, known as a false fruit or multiple fruit, in which the flowers and seeds are borne. It is a hollow-ended stem containing many flowers. The small orifice (ostiole) visible on the middle of the fruit is a narrow passage, which allows the specialized fig wasp Blastophaga psenes to enter the fruit and pollinate the flower, whereafter the fruit grows seeds.

The edible fruit consists of the mature syconium containing nu-merous one-seeded fruits (druplets). The fruit is 3–5 centimetres long, with a green skin, sometimes ripening towards purple or brown. Ficus carica has milky sap (laticifer). The sap of the fig's green parts is an irritant to human skin.

Short history

One of the earliest records of any fruit eaten by people of the Middle East is the common fig (Ficus carica). Remnants of figs have been found in archeological excavations dating back to the Neolithic era, about 1000 BM (Before Moses).

Fig trees provided shade, fire wood and several crops of nourish-ing fruit a year. Dried figs could be squeezed into loafs or placed on strings and used as food during long, arduous journeys across the desert.

Nutritional facts

Fig fruit is low in calories. 100 g fresh fruits provide only 74 calories. However, they contain health benefiting soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immense-ly for optimum health and wellness.

Dried figs are an excellent source of minerals, vita-mins and anti-oxidants. In fact, dried fruits are con-centrated sources of energy. 100 g dried figs pro-vide 249 calories.

Fresh figs, especially black mission, are good in poly-phenolic flavonoid anti-oxidants such as caro-tenes, lutein, tannins, chlorogenic acid...etc. Their anti-oxidant value is comparable to that of apples at 3200 umol/100 g.

In addition, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical com-pounds in fig fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.

Furthermore, research studies suggest that chloro-genic acid in these berries help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus (Adult onset) condition.

Fresh, as well as dried figs contain good levels of B-complex group of vitamins such as niacin, pyridox-ine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohy-drates, proteins, and fats.

General facts