The figs ripen between July and November.

There are regional differences in the ripening period of fig trees, with the south ripening earlier than the north. Fig tree in the south is very easy to cultivate, fruit production is very high, the tree planted 2-3 years after the beginning of fruit, 6-7 years can enter the fruiting period, the yield will increase year by year. Orchard planted figs are about the same maturity period, the general summer fruit ripe in early July, autumn fruit in late August to mid-October ripening one after another, late November leaf fall.

In China, the Yellow River Basin in the north, south to Guangdong, Hainan, Yunnan, the vast area is a suitable ecological zone for fig cultivation. Due to geographical, temperature, sunlight and other differences lead to the north of the fig ripe later, usually for the end of October and early November when ripe, and then gradually drop leaves, and then by the next spring sprouting new leaves.

The way to eat figs

1, directly wash fresh

Wash the ripe figs with water, peel off the outside of the skin, you can directly eat the inside of the purplish-red flesh; or wash clean, break open and directly eat the inside of the flesh.

2, fig sugar water

Wash and peel fresh figs, put into a pot and mash, and then add the right amount of rock sugar, put into the pot and heat stew, cool down and drink. Fig sugar water colorful, with the effect of beauty and skin care.

3, fig porridge

The fresh peeled figs 30 grams, 50 grams of round-grained rice, with the right amount of rock sugar into the pot together with porridge. The specific internal practice is to wash the first round-grained rice porridge, to be eight mature, into the peeled figs to cook until the porridge is cooked, and then add an appropriate amount of rock sugar can be. This porridge can replenish the spleen and stomach, moisturize the lungs and throat, laxative.