Figs are the pear-shaped false fruits of the fig tree. They contain large numbers of tiny stone fruits inside them. They are preserved by drying (dried fruit). The fig tree, which is often more bush-like, is native to the Persian Gulf and the Mediterranean. It is now widespread throughout the tropics and subtropics. The drying process flattens the figs, resulting in the loss of their pear-like shape and the adoption of around shape. Depending on quality, a distinction is drawn between natural figs and processed figs: Natural figs are dried in the sun or by machine, threaded on cords or into rings. The glucose which crystallizes out and creates a dull surface with its granules preserves the figs naturally as dried fruit. Processed figs undergo several operations, i.e. drying, immersion in salt water or steam treatment, pressing and then drying again. Pressing into particular shapes (slabs, rolls) and processing give the figs an attractive, shiny appearance. Figs processed in this way are commercially the most desirable.
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