Introduction

The fig tree (Ficus carica L.) belongs to the Moraceae family, an extensive family with over 1,500 species of softwood trees and shrubs, with large, shiny green leaves. It originates from the East and there is evidence of its fruit being consumed thousands of years ago in Egypt and Greece. Nowadays, this fruit is commonly seen in Spain.

The fruit of the fig tree is not technically a fruit, but an infructescence — a fleshy receptacle known as a syconium shaped like a pear, which supports both male and female flowers and produces tiny fruits called drupelets. We eat both the fleshy part and the seeds, which act as the stone.

The flesh is soft, sweet-tasting, and red and white in colour, with a green, black, or purple exterior, depending on the variety.

There are bifera or remontant fig trees, also known as brevales, breveras, or bacoreras, which usually produce fruit in June–July (brevas) and a second crop in August–October (figs). Common fig trees typically yield only one crop of figs in August–September.

In Spain, especially in the southeast, the most common varieties are Colar (larger in size) and Goina.

A little-known fact is that brevas are actually the fruits from the previous season, which do not ripen in September, but develop into this magnificent fruit when the warm weather returns in June.

Nutritional properties of brevas and figs

Nutritionally, they stand out for their carbohydrate content, making them beneficial for people needing an extra energy boost. As shown in the attached table, they are also rich in fibre, which acts as a mild laxative. They are particularly suitable for children, adolescents, and pregnant or breastfeeding women.

They are also an ideal fruit for athletes, due to their easily assimilated energy content, but are best consumed after training or competitions, as the fibre could cause digestive discomfort during exercise due to its laxative effect.

Brevas are low in sodium but high in potassium, making them very suitable for people with high blood pressure or heart conditions. However, this high potassium content is not recommended for those with kidney failure, who must monitor their intake of this mineral.

Their content of antioxidants such as vitamin A helps the body combat free radicals and reduces the risk of degenerative diseases and cancer, particularly colon cancer (a benefit also supported by their fibre content).

The fibre content also helps to delay or minimise the absorption of cholesterol.

Food composition table by José Mataix Verdú (ed)

Selection and storage

I don’t need to buy brevas because I have three fig trees and I know they are ready when the birds peck at them — as soon as I see a peck, I know they’re ripe and begin harvesting them all.

For those who are not so lucky and go to the market to buy them, they are available in June and July.

Choose ones that are firm and not overly soft. The presence of cracks in the skin is a sign they are at their best for consumption.

It is a delicate fruit and should be stored in the fridge to keep for a few more days.

Ideally, buy only the amount you will eat, so you don’t have to throw away any that spoil (although in that case you could make jam and avoid wasting food).

One of the most common myths I hear in my clinic is that brevas cause weight gain. I believe it’s clear that this is a perfectly acceptable food in any weight-loss or diabetic diet.

Moderation is key, so a serving could consist of two brevas — enough to enjoy and gain all their benefits.

I will always recommend eating seasonal produce — it will be at its peak in terms of nutrients, taste, and price.

You can make many recipes with brevas. We’ll be publishing some soon so you can include them in your diet in a different and fun way.