Essay On Ficus Carica

CHAPTER-I INTRODUCTION

1.1 Fig (Ficus Carica L.)

Fig, Ficus carica, is one of the ancient fruits known to mankind which also finds its mention in the Bible. It is reported to be under cultivation from 3000-2000 BC in the eastern Mediterranean region. The fig fruit is unique. Unlike most 'fruit' in which the structure is matured ovary tissue, the fig's edible structure is actually a stem tissue. The fig fruit is an inverted flower with both male and female flower parts enclosed in stem tissue, botanically known as a syconium. At maturity, the interior of the fig contains only the remains of the flower structure, including the small gritty structures commonly called 'seed', which are the unfertilized ovaries that had failed to develop. They impart resin like flavor associated with fig [1].

Although considered a fruit, the fig is actually a flower inverted into it. The seeds are the real fruit in figs. They are the only fruit to ripen fully and semidry on the tree [2]. Native to areas from Asiatic

The pink flesh inside is the sweetest, most robust section of the fruit. Its texture is like smooth fleshy jam, with nice crunchy seeds adding to a pleasant taste. Those used to the distinct taste of dried figs might be surprised by the gentle flavors of fresh figs.

b) The taste of dried figs is a different experience. The texture is leathery and chewy; the taste of dried fruit magnifies the subtle sweetness of the fresh fruit into a more robust, sugary flavor. The interior of dried figs is a seedy thick paste of sweetness, though it’s not as sharp or cloying as dates. Eating a fresh fig after a dried is like looking at two sisters: one is loud and extroverted, arguably prettier than the shy, timid and plain sister. You can taste the resemblance, but the difference is striking