SOME FRUITS OF HAWAII 



27 



FIG 



(Ficus carica) 



Description: Different varieties of figs vary greatly as to size and 

 color of flesh and skin. The leading variety of fig grown in Hawaii is 

 known as the "Turkish Brown" or "Brown Turkey." It is pear-shaped, 

 XYz to 3 inches in diameter, and mainly of a mahogany brown color. The 

 thin, easily bruised skin encloses a soft pinkish-white pulp and many 

 tiny seeds. The fruit matures from a large number of small flowers 

 which develop within a protecting shell. This accounts for the small 

 hollow in the center of the pulp around which can be seen a layer of 

 seeds and tiny dried flowers. The flavor is sweet and pleasing. 



History: The fig has been under cultivation for many centuries 

 and is mentioned in the oldest European literature. Some variety was 

 probably introduced into Hawaii near the beginning of the 19th century, 

 as Don Marin records in his diary that figs were growing in his garden 

 in 1809 (74, p. 46). This variety, which was probably the mission fig 

 from the Spanish missionaries in California, did not thrive at that time ; 

 but it has been recently introduced again and, with the Kadota, is re- 

 ported to be growing successfully on the Island of Hawaii. The Brown 

 Turkey is grown on all the Islands. 



Nutritive value: The fig is an excellent fresh fruit with a low acid 

 and a high sugar content. 



Compared with other fruits analyzed in this study, figs are a good 

 source of calcium and are commonly eaten in larger quantities than 

 several fruits which contain a higher percentage of this mineral. 



Morgan and coworkers (37) reported fresh California figs to be a 

 poor source of vitamin C and a fair source of vitamin A. 



Biological tests in the station laboratory have shown the Brown 

 Turkey variety to be a fair source of vitamins A, B and G and a poor 

 source of vitamin C. 



Supply: The supply of best quality figs does not equal the demand 

 at any time. They ripen throughout the year, but the main season is 

 from May through July. 



Use: Practically all the figs produced here are used in the tresh 

 state. Superior flavor and texture may be had only in thoroughly ripened 

 figs, therefore they should not be used in the half-ripe stage. A favorite 

 way of serving them is as a breakfast or dessert fruit with cream and 

 sugar. Excellent shortcakes, sherbets, puddings, preserves and jams 

 may be made from them. 



Fig cocktail 



6 servings 



4Ms cups ripe figs (2% pounds) 2 tablespoons sugar 



% cup orange juice 2 tablespoons lemon juice 



Wash, peel and cut figs in small pieces. Add sugar to fruit juice and pour 

 over the figs. Chill and allow to stand 1 hour before serving in cocktail 

 glasses. 



