Fig juices

Juices prepared from fig fruit (Ficus carica). Figs are consumed fresh or preserved by canning or drying, and are used as ingredients in bakery products. During drying, sugar content rises to about 50% and potassium increases roughly fivefold, while halving the already low vitamin C level. Fig juice is less common commercially than other fruit juices because figs are highly perishable and low in acid, complicating preservation. Where produced, concentration and pasteurisation must manage the high sugar content and the latex-like ficin enzymes that can affect flavour; dried-fig rehydration offers an alternative raw material.