Figs, whose name means "fruit without flowers," are in season. In Korea, figs are harvested from mid-July to mid-November, and now, as September begins, the harvest peaks. In Yeongam, the country's largest fig-producing area, the "Fig Festival" is also held at this time. This year's festival runs for three days from Sept. 4 to 6.
With ruby flesh, a nubby texture, and a gentle sweetness, figs have accompanied human civilization. In the Bible, figs appear as the material for the first clothing worn by humans. In Genesis, after Adam and Eve ate the fruit of the tree of the knowledge of good and evil in the Garden of Eden, they felt shame in their nakedness and wove fig leaves to cover themselves. Elsewhere in the Bible, figs also appear several times as a symbol of abundance.
The fig's place of origin is known to be the Mediterranean coast, including Greece and Türkiye. It is considered one of the first fruits cultivated by humans. Cleopatra's favorite fruit was the fig, and ancient Greek Olympians and Roman gladiators are said to have sought it out as a stamina-boosting food.
It arrived in Korea relatively recently. Introduced via Japan in the 1940s, it began to be cultivated mainly in the southern regions, and in 1973 the first commercial cultivation area in Korea was established in Yeongam County, South Jeolla. With abundant sunshine, a maritime climate, and fertile soil, Yeongam became the nation's largest fig-producing area. Today, more than 1,600 farms grow figs on over 500 hectares, producing 60%–70% of the national output.
Recognized for its quality, Yeongam figs are registered as Geographical Indication No. 43. The crop has become a key source of income for the region, generating income in the 30 billion won range. Yeongam County has drawn up a three-year plan (2024–2026) and is investing tens of billions of won in production, processing, distribution, and research and development to foster figs as the region's signature crop.
Here is one fun fact about figs. Strictly speaking, what we eat is not a "fruit" but a "cluster of flowers." The end of a fig tree's stem curls inward like a jar, and inside it blooms hundreds to thousands of very small flowers. Because no flowers are visible from the outside, the name "fruit without flowers" stuck, but in fact the flowers are simply hidden inside. The popping texture we feel when we chew is not the flesh but the seeds formed after these many tiny flowers are pollinated.
Figs are also known to be highly nutritious. Rich in dietary fiber, they promote a feeling of fullness and aid bowel movements, helping with dieting and preventing constipation. They contain ficin, a protein-degrading enzyme that aids digestion, and are high in potassium, which helps regulate blood pressure and excrete sodium. They are said to be especially good for women in menopause, as they also contain boron, which is similar to female hormones.
How do you pick good figs? Choose ones with an even purple hue, an unshriveled stem, and a skin that feels springy. Because figs have a short storage life, handling is important. Unlike other fruits, a fig's sweetness is already determined while it is on the tree, so after purchase it will only soften over a few days and will not become sweeter. In addition, because the skin is thin, they soften easily at room temperature within a day or two. Wrap each fig in paper towels, place them in an airtight container or plastic bag, refrigerate, and eat within two to three days. If you want to keep them longer, wrap each unwashed fig and freeze it, then use it for smoothies or jam.