Figs Fruit In Hindi
Figs Fruit In Hindi
Ficus carica is an Asian species of flowering plant in the mulberry family, known as the common fig (or just the fig). It is the source of the fruit also called the fig and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times and is now widely grown throughout the world, both for its fruit and as an ornamental plant.[3][4] The species has become naturalized in scattered locations in Asia and North America
Ficus carica is a gynodioecious (functionally dioecious),[9] deciduous tree or large shrub, growing to a height of 7–10 metres (23–33 ft), with smooth white bark. Its fragrant leaves are 12–25 centimetres (4.7–9.8 in) long and 10–18 centimetres (3.9–7.1 in) across, and deeply lobed with three or five lobes. The complex inflorescence consists of a hollow fleshy structure called the syconium, which is lined with numerous unisexual flowers. The flowers themselves are not visible from outside the syconium, as they bloom inside the infructescence. Although commonly referred to as a fruit, the fig is actually the infructescence or scion of the tree, known as a false fruit or multiple fruit, in which the flowers and seeds are borne. It is a hollow-ended stem containing many flowers. The small orifice (ostiole) visible on the middle of the fruit is a narrow passage, which allows the specialized fig wasp Blastophaga psenes to enter the fruit and pollinate the flower, whereafter the fruit grows seeds. See Ficus: Fig fruit and reproduction system. The edible fruit consists of the mature syconium containing numerous one-seeded fruits (druplets).[9] The fruit is 3–5 centimetres (1.2–2.0 in) long, with a green skin, sometimes ripening towards purple or brown. Ficus carica has milky sap (laticifer). The sap of the fig's green parts is an irritant to human skin
The fig tree is native to temperate regions of Asia Minor or Turkey, and today, grown as an important fruit of commerce in the eastern Mediterranean climates, USA, and Spain. It also cultivated as a fruit tree in the home gardens in many other regions as well. During each season, fig bears several hundreds of pear-shaped fruits twice a year, which vary in size and color depending on the variety. Interiorly, fig fruit features numerous, tiny club-shaped ovaries extending towards the central hollow cavity. In their natural habitat, “caprifigs” pollinated by tiny "gall wasp" (Blastophaga psenes) insect that enters flower clusters through a small opening at the apex. Several cultivars of fig exist; some of the traditional varieties commonly grown in the USA are Brown Turkey, Conadria, Kadota, and Black mission. However, since the wasp does not exist in the North America, most of these fruits develop by parthenogenesis (without pollination) and therefore, do not possess "true" seeds.
Fresh figs can be available all-around the season; however, they are at their best from May through November. One may find fresh as well as dried figs in the markets. While buying fresh figs, look for uniform, ready ones that are soft, emitting sweet, pleasant aroma. Avoid very soft, broken, bruised, fungus inflicted fruits. Similarly unripe green fruits as they are bitter (astringent) and therefore, out of flavor. Fig fruit perishes rather very quickly and should be eaten while fresh or else should be placed inside the refrigerator where it stays fresh for 2-3 days. Put them in a plastic or zip pouch and store in the friger set with high relative humidity. However, dried figs can stay for 6-8 months.
Figs must be allowed to ripen completely on the tree itself before picking. They can be enjoyed fresh and after the artificial or sun drying. To eat fresh fruits, wash them in cold water, mop them dry gently using soft cloth or tissue. One may eat fresh figs whole, or peeled. If taken out from the cold storage, place in a bowl of water to bring them back to normal room temperature which enriches their taste and flavor. Here are some serving tips: Sweet, succulent fig fruit best enjoyed as it is without any addition/seasonings. Fresh figs are an excellent addition to salads, in cakes and ice-creams. Dried figs can be added to soup, stews and to enrich poultry, venison, lamb meat. Dry figs are excellent additions to breakfast cereal, muffins, cakes, sandwiches, pies, and cheesecakes. Enjoy marinated figs with raspberry sauce.