While South Korea's scorching summer weighed on vegetable and fruit farmers, one crop thrived on the intense sunshine: figs, now in peak season in September.
Why figs are called the "queen's fruit"
A 100-gram serving of figs contains 176 milligrams of potassium, 41 milligrams of calcium and 609 milligrams of amino acids, according to the national standard food composition table compiled by the Rural Development Administration on the 8th.
The nickname "queen's fruit" is tied to that nutritional profile. It stems from accounts that Cleopatra, the ancient Egyptian queen, ate figs regularly for her skin.
Potassium helps flush sodium from the body, which can aid blood pressure control and reduce swelling. Figs also contain iron and can be eaten as part of a balanced diet.
The fruit contains antioxidants including polyphenols, flavonoids and resveratrol. These compounds are known to help reduce oxidative stress caused by free radicals.
Figs also contain compounds that support digestion and gut health. Ficin, an enzyme found in figs, breaks down protein and is known to aid digestion when eaten alongside protein-rich foods such as meat. Pectin, a soluble dietary fiber, can also support bowel movements and gut health.
Why the heat wave was welcome news for September figs
Figs are a subtropical fruit that grows well in warm, sunny conditions. This year, strong summer sunlight and abundant sunshine hours boosted output, producing a bumper harvest.
Domestic figs are generally in season from August through November, with August and September considered the peak months. About 75% of domestic output comes from Yeongam in South Jeolla Province, with additional cultivation in Haenam, Hampyeong and other areas along the southern coast.
Rising shipments have pushed prices below levels seen a month earlier. The average auction price for one kilogram of medium-grade domestic figs at Garak Market was 10,128 won on the 8th, down from 13,364 won on the 14th of last month. Because figs keep poorly, however, prices swing widely with weather and shipment volumes.
The most common variety in South Korea is the purple "Masui Dauphine" red fig, which accounts for more than 80% of domestic distribution. It is relatively large, with soft flesh and a subtle sweetness. The "Banane" green fig, which has a green skin, pronounced sweetness and a dense texture, has also gained popularity recently.
Check the bottom, not the size — and watch for white sap
When picking a good fig, it is better to examine the bottom of the fruit than to simply look for the largest one. A ripe fig has a bottom that has opened into a moderate star shape, with the red flesh inside slightly visible. Fruit that yields slightly to the touch is also a good sign. Conversely, a badly split surface or flesh so soft that juice leaks out may indicate the fruit is overripe.
Figs do not ripen further after harvest and have a high water content with tender flesh, giving them a short shelf life. Fresh figs are best eaten within two to three days of purchase. For longer keeping, dried figs are an alternative.
There is one caution. The white sap from the skin or stem of an unripe fig contains ficin, the protein-digesting enzyme. Depending on the individual, it can irritate the skin or mucous membranes such as inside the mouth, or trigger an allergic reaction.
In-season figs can be eaten on their own or paired with yogurt and nuts, or added to salads and cheese dishes. For those who find the fresh season too short, dried figs added to oatmeal or cereal, or eaten as a snack, extend the fruit's run.
