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In Αncient Greek the fig tree was a sacred tree after the olive and grape and was associated with the worship of the greek gods Dionysus and Dimitra.
Solon, the ruler of Attica (639-559 BC), actually made it illegal to export figs out of Greece because he considered them valuable commodity that only the citizens should enjoy it.
Their nutritional value so recognized by the ancient Greeks, that even the athletes of the Olympics ate fresh and dried figs before the events.
Nowadays Greece is one of the biggest fig producers worldwide, thanks to its great climatic conditions and exceptional summer sun.
Whether fresh or dried figs have a unique sweet taste with soft and chewy texture and are littered with slightly crunchy, edible seeds.
Dried figs can be enjoyed all year round and stay fresh for several months. They are best kept in room temperature in a cool and dry place wrapped well.
Figs are high in natural sugars and are an excellent source of dietary fiber, magnesium, potassium, calcium and iron.
Greek sun dried figs production process
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