Find best Anjeer (Figs) Suppliers for all your bulk order needs

Anjeer:
 

The edible fruit of the tree Ficus carica is Anjeer. It belongs to a species of small tree in the flowering plant family Moraceae.

Some facts about Anjeer:

• Anjeer is originated from the western Asia and Mediterranean.
• But, now it is widely grown both for its fruit and as an ornamental plant throughout the world.
• Fig or Anjeer plant can be a small deciduous tree or large shrub that generally grows up to 7 to 10 m (23–33 ft) tall, with smooth white bark.
• The fruit is a type of multiple fruit that is referred to as syconium. Usually, it is is tear shaped with a green skin that may become purple or brown when ripened. It has sweet soft reddish flesh that contain numerous crunchy seeds.
• Anjeer is usually 3 to 5 cm or 1 to 2 inch long.
• The milky sap of the green parts acts as an irritant to human skin.
• Fresh figs are in season from late summer to early autumn in the Northern Hemisphere.
• Anjeer plant can tolerate moderate seasonal frost and can be grown in hot-summer continental climates.
• Anjeer or figs can be eaten both fresh or dried.
• Jam, rolls, biscuits and other types of desserts can be made by using Anjeer.
• Most commercial production is in dried and processed forms since ripe fruit can not be transported and and once picked does not keep well..
• Around 80 percent water, 20 percent carbohydrates, along with negligible protein, fat and micronutrient content are there in raw figs.
• Figs are a moderate source of dietary fiber.
• Figs have a carbohydrate content of 64 percent, protein content of 3 percent, and fat content of one percent when dehydrated to 30 percent water.
• Approx 1,041 kJ (249 kcal) of food energy can be provided in a serving of 100 gram.
• Dried figs contain high dietary fiber and the essential mineral manganese.
• Calcium, magnesium, potassium, iron and vitamin K are also present in moderate amounts.
• Various concentrations of anthocyanins, with cyanidin-3-O-rutinoside having particularly high content in Anjeer is responsible for the variation in its color between cultivars.
• The milky sap of this plant was used in some old Mediterranean folk practices to remove warts, soften calluses, and deter parasites.
• Contact with the milky sap of the tree with exposure to ultraviolet light can cause phytophotodermatitis, which is a potentially serious skin inflammation.
• The essential oil extracted from anjeer leaves contains more than 10 percent psoralen, which is the highest concentration of any organic compound isolated from fig leaves.
• Fresh figs that are soft and plump without splits or bruising should be used in cooking .
• The figs have become over-ripe if they smell sour.
• Figs that are slightly under-ripe can be kept for 1 to 2 days at room temperature to ripen before serving.

Types of Edible Figs:

There are three types of edible figs including:

Persistent (or common) figs:

• Persistent figs have all female flowers and pollination is not required for fruiting.
• The fruit can be developed through parthenocarpic means.
• This is a popular horticulture fig particularly for home gardeners.
• Some of the representative cultivars are Black Mission, Dottato (Kadota), Brown Turkey, Brunswick, and Celeste.

Caducous (or Smyrna) figs:

• Cross pollination by the fig wasp with pollen from caprifigs is required for the fruit to mature for Caducous (or Smyrna) figs.
• The immature fruits drop if not pollinated.
• Marabout, Inchàrio, and Zidi are some of the examples of cultivars.

Intermediate (or San Pedro) figs:

• Intermediate (or San Pedro) figs need pollination for the later main crop although they set an unpollinated breba crop.
• Lampeira, King, and San Pedro are some of the examples of cultivars.