Fig

Fresh fig can be offered from about 6 months, once baby is ready for solids. This round-bellied, drop-shaped fruit is native to southwest Asia. There are many kinds. Black Mission has deep purple skin and red flesh. Brown Turkey has green skin touched with purple and ruby flesh. Brunswick has golden skin and dusty pink flesh.

Nutrition

Fig gives carbohydrate, fiber, and fluid. It also holds calcium, magnesium, and potassium, with vitamins B6, C, and K. These matter for energy, the gut microbiome, and fluid balance. They also support bone density, skin health, iron absorption, immunity, and blood clotting. Fig holds plenty of antioxidants.

Storage

Fresh fig has a short shelf life. In the fridge, space the fruit apart so it does not bruise. Wash it just before serving. Stored wet, it can grow mildew.

At 6 months, cut off the stem of a very soft, ripe fig and split it lengthwise. The fig should mash easily when pressed lightly between thumb and forefinger. If baby takes a large bite, keep calm. Let baby sort it out alone, by chewing and swallowing or pushing it out. You can also peel it and mash the inside into oatmeal, ricotta, or yogurt.

After 9 months, serve ripe figs without the stem, quartered lengthwise. You can keep big halves for bite-and-tear practice. You can also cook them into warm cereal.

Dried fig is not served to babies. It is firm and hard to chew. If a recipe calls for dried fig, soak it in warm water, mince it fine, and stir it into the dish.

Fig can be firm and hard to chew, especially underripe or dried. This raises the choking risk. Serve only very soft, ripe fresh fig, cut to suit the age. Stay with your child during meals.

Fig is not a common allergen. Fig allergy is rare but has been reported. Latex allergy, or pollen food allergy syndrome, can make a person react to fig. This usually means a brief itch, tingle, or burn in the mouth. It is not expected to be dangerous.

Give a small amount in the first servings. If there is no reaction, raise it slowly.