Figs provide essential vitamins and minerals during peak season

Fresh figs are in peak season from July to November. According to the Federal Center for Nutrition (BZfE), darker skins generally indicate riper, sweeter fruit.

Nutritionally, fresh figs are low in fat and calories, consisting of approximately 80.2% water per 100 grams. They are a source of carbohydrates, fiber, and protein. Key micronutrients include potassium (230 mg per 100g) and calcium (57 mg per 100g), along with magnesium, iron, phosphorus, B-vitamins, vitamin K, and vitamins A and C.