Fig production areas are concentrated along the Mediterranean coast and in China's Xinjiang, Shandong, and other regions.

The fig is a deciduous fruit tree in the mulberry family, genus Ficus. Its fruit is soft, glutinous, and sweet, and can be eaten fresh directly or processed into dried fruit, jam, and other foods. It originated along the Mediterranean coast and in the Central and Western Asia region, and is one of the cultivated fruit trees with a fairly long history. It prefers a warm, dry environment with ample sunlight, and its cold tolerance is not particularly strong.

In terms of global distribution, the main fig-producing areas are concentrated in countries with a Mediterranean climate, such as Turkey, Egypt, Morocco, and Spain, where hot, dry summers with little rain and mild winters are very suitable for its growth. California in the United States is also an important commercial production area, and the fruit produced there is mostly used to make dried fruit and processed raw materials.

In mainland China, fig cultivation is quite widespread. Artux in Xinjiang, Weihai in Shandong, and other places are well-known production areas, and Jiangsu, Sichuan, Yunnan, and other provinces also grow them. In the Taiwan region, production areas are mainly in the central and southern parts, mostly using net houses or greenhouses for cultivation, with products mainly consisting of fresh fruit supplied to the domestic market.

The production environment has a clear effect on the flavor of figs. In areas with ample sunlight and large temperature differences between day and night, the fruit's sweetness is usually higher; in humid climates, pest and disease management needs to be strengthened. When purchasing, it is worth paying attention to the place of origin and the harvest season. Freshly picked fruit in season has a rich aroma and soft flesh, making it a seasonal fruit that offers both nutrition and good taste.