Figs, the world's oldest fruit" from JR Fruit Park Sendai Aarahama

Until recently, the figs that are nectared in this region were said to be "native", but research conducted by the Miyagi Prefectural Institute of Agriculture and Horticulture has revealed that they are "Brunswick", which was born in France.
This fruit, which appears in the story of Adam and Eve and is said to be one of the oldest fruits in the world, actually came to Japan in the Edo period. These figs are known as "Horai persimmons" and are produced in Shimane Prefecture and other parts of Japan.
Most figs distributed in Japan are "Masui Dauphine," and the "Horai persimmon" and "Brunswick" are varieties that are unique to the region.

In Miyagi Prefecture, figs are sold in supermarkets from early September as natsudai figs. This is a sight not often seen outside of the southeastern part of Japan.

The fig is written in kanji (Chinese characters) as "fig without flowers," a word that is said to be derived from the fact that figs bear fruit without flowers.
It is also thought to be a corruption of the word "ichiru," meaning "one ripe fruit" because it ripens overnight.
In China, it is also known as "eichigo-ga," and some believe that the reading of the word changed from "eichigo-ga" to the current "fig.
It is said to have been introduced to Amakusa in the Edo period (1603-1867), and the name "Nanban persimmon" still remains in the Amakusa region.

The fig fruit is a collection of small flowers and a base on which the flowers are placed, called the "saucer.
The surface of the fruit is the saucer, and the red folds that appear when the fruit is broken open are the flowers.
This is why it was mistakenly thought that the fruit was produced when in fact there were flowers but no flowers.
Like strawberries, the fruit is sweeter on the opposite side of the stem than on the stem part, so the sweetness gradually increases as you eat the fruit from straight down the river to the tip.

The white part of the fruit cross section is the saucer and the red part is a cluster of small flowers. The color inside the fruit varies depending on the variety. The variety in the photo is "Brijasot Grease," with its striking red color.
The left side is axial and the right side is apical, with the right side being sweeter. When eating, start from the left side.

This green fig is native to Italy.
The image of figs in Japan is that they turn reddish purple when ripe, but "Cadota" remains green.
The flesh also does not turn red, but is exactly the color of honey. They are so juicy that the nectar rises to the surface, and their rich sweetness can be enjoyed with a melting texture.
You can't buy these figs at the store, but you definitely want to eat them.

The fig was born in France and is also known by the variety name "Longue d'Houtte".
Even when fully ripe, the skin is green with purple stripes and white cracks on the surface where it is exposed to the sun. It has a sweet, rich flavor with a sugar content of 18 to 20 degrees Celsius. The pulp is thick and honeycombed.

The purple-black fig was born in France.
It is also called "black diamond" in Japan. It is flatter in shape than most figs, and the skin is thin, so the whole peel can be eaten.
The flesh is red and very sweet with a nettle-like texture. The fruit has the appearance of a diamond when the nectar comes out from the so-called "eyes.

This fig is said to be of Spanish origin, with a purplish green color.
The flesh is an intense red and very impressive. The sweetness of the figs is accompanied by a high level of acidity for a fig, giving them a rich flavor.
It also has a unique aroma and makes an excellent jam. The harvest starts a little later than the Banane figs, and the ripening period begins in mid-September.

The brown fig was born in the United States.
Fruits are small, weighing between 20 and 40 grams. When ripe, they are light brown, and when riper, they turn purple.
The flesh has a strawberry-like color and the flavor is wonderfully sweet and mellow.
Because of the small size of the fruit, it is rarely grown economically, so it is a fig that is rarely available in stores.

It is a native of Israel and is also said to grow wild along the Jordan River. It is also known as "Israeli. The fruit is large and the rind is light brown to reddish purple.
The taste is wonderfully flavorful, juicy and fresh. The flesh is a vivid strawberry color.

It is a rare New Zealand fig.
When ripe, the surface turns purplish brown.
It is said to be the most acidic type of fig. It has a fig-like aroma and is delicious with no peculiar taste.

Fig dengaku (light blue plate at upper left)
The variety is Viola solies.
Deep-fried figs (upper right)
Figs with sesame sauce (bottom center)
Figs with sweetened plum and vinegar sauce (bottom right)

Fig Salad
Figs (Kadota variety), tomatoes, mozzarella cheese, arugula