Wild figs

Ficus spp.

fruit

Himalayan figs, large and reddish (timla) or small and purple (bedu), eaten ripe, or cooked green as a vegetable and pickle.

Origin

Himalayas, from Afghanistan to Yunnan

Season (United States)

May to August

Preparation

Ripe and soft, they are eaten raw, skin included; green, they are cut into pieces and cooked as a vegetable or in curry.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Timla bears its figs in clusters, straight on the trunk.