Plum job

Ficus carica

Anyone who has enjoyed the scent of a fig tree at sunset will need few words to understand that fig is a unique fruit. Soft skin, sweet flesh, aromatically sweet and with the crispy touches of its seeds. They seem purposely designed by the best chef in the world.


The Plum job are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.


The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each


The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Plum job

The fig is a fruit obtained from the fig tree ( Ficus carica ) . From the botanical point of view the fig is not a fruit but an infrutescence (that is a set of fruits). There are more than 750 different fig species among which there are edible and inedible.


This fruit could come from Western Asia, although later it was distributed throughout the Mediterranean. It is known that the human being already knew him and collected before the year 9000 a. C.

Nutritional benefits of Plum job

Perhaps because it is such a sweet and juicy fruit, many people believe that it has many calories. However, its caloric intake if consumed fresh is only slightly higher than that of apples.

And it also comes entirely from its natural sugars (glucose, fructose, sucrose). Your fat and protein percentage is negligible.

In addition to energy ( 74 calories mainly from the 14 g of carbohydrates found in 100 g fresh figs, or 249 calories in the same amount of dried fig) and plenty of fiber, figs provide minerals such as calcium and magnesium , especially concentrated in the dried fig.


  • Potassium: it is the most abundant mineral in the fig: 232 mg / 100 g in the fresh and 680 in the dry.
  • Calcium: fig is the fruit that contains the most calcium: 35 mg / 100 g in the case of fresh figs and 162 mg in dried figs.
  • Magnesium: with 17 mg and 68 mg per 100 grams of fresh and dried fig respectively, ensures calcium fixation:
  • Phosphorus: provides half of calcium, the ideal proportion for the mineral balance of the skeleton and to keep the bones in good condition.
  • Iron: dried figs help to obtain moderate doses of iron: a 50 gram serving covers 6% of the daily needs of women and 8% of those of men.
  • Manganese: this trace element participates in the formation of bones and tissues, in the coagulation of blood, in the functions of insulin and in the synthesis of cholesterol.

Regarding vitamins, vitamin K stands out and, in fresh figs, several of group B, such as B1, B5 and B6.


The fiber intake (3 g per serving of 100 g) is its most remarkable nutritional characteristic, including soluble and insoluble fibers.


In addition to the main nutrients, figs contain substances that in small quantities are important and give them part of their healthy qualities.

The most notorious group is that of flavonoids, which are found in greater concentration in dark-colored fig varieties .


Since figs are consumed fresh and dried, differences in nutritional content between the two should be highlighted.

In the dry ones the nutritional values, for equal rations of equal weight of fruit, are concentrated, multiplying approximately by three, due to the loss of water, which goes from 80% in the fresh ones, to 30% or less in the dry ones.

Mode of consumption of Plum job

In traditional cuisine there are not many recipes with fresh figs, perhaps because being so succulent they have always been enjoyed as is, but they combine excellently with mushrooms such as shitake; green leaves such as spinach, arugula, escaroles or watercress; with endives; with nuts; with garlic and chives; with tofu; with breads and doughs of any kind.

As for condiments , rosemary, oregano, sage, chives, peppermint and black pepper add richness.

Traditionally where they are most used is certainly in desserts. The recipes of Macedonians, sauces, jams, jams, cookies, breads, biscuits and bakery products in general, such as fig breads, including the famous Almeria.


Figs can be found as is, in syrup, frosted or in a bittersweet canned preparation, typical of Bierzo.

The dry ones can be achieved by natural, old-fashioned, or artificially dried, in tray evaporators that dry them in hours.

To avoid fermentation, there are also several alternatives: the oldest one, which they still use in small farms, is to immerse them first in salt water.

The other is to do it in a caustic soda solution. Many producers also fumigate them with sulphurous anhydride, a preservative that gives them a more uniform tone.

Their presentations in the market are increasingly numerous, although some are difficult to find. The most classic and consumed is the whole dried fig natural. A variant is floured, somewhat cheaper.


Many people confuse brevas with figs, two similar fruits but that bear differences.

The figs ripen from the end of July until November, although the best season is at the end of summer. Brevas are figs that fail to ripen in autumn. They stay all winter in the tree like little buttons and in spring they complete their maturation. They are harvested in May and June.

Among the varieties that only give figs stand out the Neck of the Lady and those of Fraga. Among those that give figs and brevas, the Bordisot or fig of the queen, the Burjasot, the Colar, the Franciscan or the Green Muscat are popular.

Commercially the most quoted varieties are brevas.


They usually taste very mature, with a wrinkled neck and a droplet of nectar in the apical hole, and once they reach that state they barely endure 2 or 3 days in the refrigerator.

They must give a little touch. If they are hard they may be green or, in the case of brevas, so dry that they will have no taste.

It is important not to hit them or pile them up so that they do not crush, and keep away every day those that begin to deteriorate.



Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.


whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer



Removes the water by freezing and sublimation –vacuum at 30ºC.


chopped fruit

The fastest way to reach results is to monitor the progress you make.



Transforms the fruit into pulp whitch is easily rehydrated.



Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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