4266 Black Fig

"Nature's sweet, nutritious indulgence"

A dark-skinned, sweet and succulent fruit, Black Fig is a summer delight with numerous health benefits.

Also known as: Black Mission Fig, Noir de Caromb, Kalamon Fig

Botanical name: Ficus carica

Black Fig illustration

Quick Facts

PLU Code

4266 (4-digit conventional)

Category & Size

FruitsFigsAll Sizes

Origin

Originated in Western Asia, now grown worldwide in warm climates.

Storage Temperature

1.0 - 1.7°C

Shelf Life

7 - 10 days

Status

Approved

About Black Fig

The fruit has a soft, jam-like interior and crunchy seeds; a versatile ingredient in baking, savory dishes, and dried as a healthy snack.

Nutrition Information

Black figs are a nutrient-rich fruit, here are the key nutrition facts per 100 grams of fresh black figs.

Energy 74 kcal, Carbohydrates 19.2 grams, Fiber 2.9 grams, Sugars 16.3 grams, Protein 0.8 grams, Fat 0.3 grams.

They are a good source of minerals like potassium 232 milligrams, magnesium 17 milligrams, manganese 0.3 milligrams, copper 0.1 milligrams, and iron 0.3 milligrams.

Black figs also contain vitamins such as vitamin C 2 milligrams, vitamin K 15 micrograms, folate 10 micrograms, and vitamin B6 0.1 milligrams.

Storage & Handling

Store in a cool and well-ventilated environment to prevent ethylene production and spoilage

Optimal Storage Conditions:
Temperature: 1.0 - 1.7°C
Humidity: 80 - 90%
Packaging: Ventilated boxes or crates to prevent moisture accumulation
Shelf Life: 7 - 10 days
Storage Notes: Ethylene-sensitive, monitor for ripening and spoilage. Pre-cooling prior to storage is recommended

Search PLU Codes

Tags
4266Black FigFicus caricaAll SizesFruitsFigsApproved
Commodity Details
Commodity Key:
figs
Variety:
Black
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).