I’m always excited to see fresh figs for sale in shops, they have such a short season.
Figs are such delicate fruit, that it’s a real treat to feast on them when you can find them. Even just one, with it’s velvety skin, soft, sweet center and crunchy seeds feels so decadent and special.
Figs have a very ancient history, having grown on earth with dinosaurs a hundred million years ago. There are now about 750 different varieties, grown mainly in Turkey, California, Egypt, Iran, Greece, Algeria and Morocco. In the right conditions, figs will produce 2 crops in a year. The first flush in early summer from the buds of the previous year and again in autumn, from the buds of spring growth.
Like all fresh food, figs are very nutritious, with high levels of fiber, vitamins and minerals. They are particularly good sources of calcium, magnesium and potassium.
Look out for these rare and special globes of deliciousness, savour them when you see them.
Enjoy trying the recipes below.
What to look for in a fresh fig
Figs won’t ripen once they’re picked, they come in various shades of soft green, brown and purple depending on the variety. Look for a skin that is beginning to wrinkle, but not wizened, split, leaking or mouldy. Fruit that is heavy, soft and yealds gently is ideal, avoid anything mushy. If you find your figs in a container, check the underside for any oozing or mould growth.