Ficus Carica




January, February, March, December


Native to the Middle East and Western Asia, figs are a smaller bell shaped fruit with leathery, wrinkled skin.

They come in a variety of colours, most common are green and black. Each fig is actually an enclosed flower head containing many tiny flowers and seeds.

Juicy, sweet and highly fragrant, figs signal the end of summer and the start of autumn and are currently only available in WA for a short time from December to March, although work continues on new varieties and plantings which may mean we can have this delicacy of a fruit for a little longer.

Ripe figs are very delicate and split easily. Colour makes little difference to the taste, and softness is the only real way to tell, but be very careful as they split easily!

Figs are usually eaten with the skin on but it can be removed, figs are often sliced in quarters and served as they are.

They go beautifully with cheeses and cured meats, in salads, baked on their own or in puddings, cakes, jams and sauces.

Figs are a good source of potassium.

Nutrient Value per 100 g
Energy, including dietary fibre 195 kJ
Moisture 85.9 g
Protein 1.4 g
Nitrogen 0.22 g
Fat 0.3 g
Ash 0.5 g
Dietary fibre 3.3 g
Fructose 3.9 g
Glucose 4.2 g
Sucrose 0 g
Total sugars 8.1 g
Starch 0 g
Available carbohydrate, without sugar alcohols 8.1 g
Available carbohydrate, with sugar alcohols 8.1 g
Organic Acids
Malic acid 0.2 g
Citric acid 0.2 g
Calcium (Ca) 38 mg
Iron (Fe) 0.3 mg
Magnesium (Mg) 9 mg
Potassium (K) 180 mg
Sodium (Na) 3 mg
Zinc (Zn) 0.3 mg
Thiamin (B1) 0.02 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.4 mg
Niacin Equivalents 0.63 mg
Alpha carotene 10 ug
Beta carotene 80 ug
Cryptoxanthin 130 ug
Beta carotene equivalents 150 ug
Retinol equivalents 25 ug
Vitamin C 3 mg


NUTTAB 2010(Food Standards Australia New Zealand); Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1987) Composition of Australian foods. 40. Temperate fruits. Food Technology in Australia 39:520-521,530.