Dried figs have been treasured for thousands of years — and for good reason. In ancient Greece, they weren’t just a simple sweet treat. They held a special place at the dinner table as “tragimata”, delightful desserts enjoyed after meals. Fast-forward to today, and dried figs remain a beloved, naturally sweet food packed with nutrients and impressive health benefits.
Whether enjoyed sun-dried, stuffed with nuts, simmered in a light honey syrup, or added to salads and savory dishes, dried figs continue to be a true nutritional gem.
What Exactly Are Dried Figs?
Dried figs are simply the dehydrated fruit of the fig tree, a deciduous plant that thrives across the Mediterranean — especially in Greece. Originally, drying figs was a practical way to preserve them for long periods without spoilage.
Archaeological findings reveal that the earliest dried figs date back to 1340–1190 B.C., discovered in a Minoan villa in Crete. Remarkably, the tradition of drying figs has continued uninterrupted for centuries using almost the same methods.
In ancient Greece and Byzantium, dried figs — known as askades or ischades — were a classic winter snack. Families often warmed them over the fire to bring out their natural honey-like sweetness.
Where and How They Are Produced Today
For centuries, dried figs have been highly valued on the Aegean islands, the Ionian Sea, Crete, and the Peloponnese. Among all varieties, the Kymi fig stands out as a true national treasure in Greece.
Since 1980, the collection, packaging, and distribution of the famous Kymi dried fig has been handled exclusively by the Agricultural Cooperative of Kymi. Their work helped preserve this rare local product, now recognized by the EU as a PDO (Protected Designation of Origin).
Today, the cooperative gathers around 150 tons of figs each year, maintaining exceptional quality and tradition.
There are two main types of Kymi figs:
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Kilbanismena (oven-treated figs) – These undergo sulfur fumigation, giving them a light, pale color. They are the most common type available.
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Aklibanista (natural figs) – These are unsulfured, darker brown, and far less common in the market.
Nutritional Profile and Health Benefits
Dried figs aren’t just delicious — they’re incredibly nutritious. They’re rich in:
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Dietary fiber
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Natural sugars
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Iron
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Potassium
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Selenium
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Calcium
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Small amounts of vitamins A and C
Their antioxidant content helps support cardiovascular health, while their high fiber concentration makes them one of the best natural cleansing foods for the digestive system.
Why They Are So Effective
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The fibers in figs absorb excess water, cholesterol, and toxins.
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They help move waste out of the digestive tract.
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Their tiny seeds play a surprisingly big role in stimulating intestinal movement and supporting detoxification.
Low in Calories, High in Satiety
Worried about calories? No need.
Dried figs are among the lowest-calorie dried fruits, with only 109 calories for two figs. Thanks to their fiber, they help you feel fuller for longer, making them a smart snack for energy and weight control.
How to Choose and Store Good Figs
Quality dried figs should feel soft and supple. To store them safely:
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Keep them in a cool, dry place.
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Arrange them in layers inside a metal tin lined with parchment paper.
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Place bay leaves between layers to help keep insects away and enhance preservation.
Final Note
This article is for informational purposes only and does not replace professional medical advice. Always consult your doctor before making significant dietary changes or beginning any therapeutic regimen.
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