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Fresh figs can be eaten out of hand, prepared as an appetizer or served as a dessert. They pair nicely with citrus, pork and cheeses such as Cheddar, chevre and ricotta.
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These soft, sweet fruits grow on trees (
Ficus carica) in the Mediterranean, Western Asia, California and other temperate areas. When fresh, figs have delicate sweetness, crunchy, edible seeds and soft, satiny flesh.
With a flavor beyond compare, fresh figs are truly a rare treat. They have perhaps the shortest life span of all fruits on the market—once harvested, they only last about a week. As a result, about 90% of the world's fig harvest is dried.
Varieties
There are more than 600 different varieties of figs, with shapes ranging from round to oval and colors ranging from white to purple-black. Many producers and food stores simply classify their figs by color (yellow, green, dark), but these are the most well-known varieties by name:
Mission (Black Mission)—Purple-black in color with extremely small seeds. The watermelon-colored flesh is dry in texture and sweet in flavor. One of the most common figs available.
Calimyrna—Green-skinned, large and squat. Great for eating out of hand, with a sweetly flavored white flesh. Called Calimyrna when grown in California;
Smyrna when from Turkey.
Brown Turkey (San Pedro, San Piero)—Tan to copper in color and pear-shaped. The rich red flesh is somewhat mellow in flavor.
Kadota (Dattero, Dottato)—Yellow-green, small in size and thick-skinned. The sweet and creamy amber-colored flesh is almost seedless. It is a favorite for canning and drying.
Adriatic—Violet- to brown-skinned with a pear shape. A higher sugar content makes them great for eating out of hand or making
fig bars, fillings and pastes.
Celeste—Tan to violet in color, small to medium-sized and pear-shaped. The pinkish flesh is mildly sweet.
A Little Bite of History
Figs were brought to the United States by Spanish Franciscan missionaries who first planted them at the San Diego Mission in 1759. Hence, the "Mission" fig, one of California's most popular varieties.
Buying Tips
Fresh: Available from June through October, fresh figs should be plump and firm with no signs of bruising. They should have a rich color, mild fragrance and feel soft to the touch, not mushy.
Dried: Available year-round, dried figs are usually sold in boxes or cellophane packages. The figs should give slightly when gently squeezed through the package.
Figs are also sold candied or canned in
sugar or water. At natural food stores and some supermarkets, you'll also find fig concentrate. This thick, syrupy, seedless puree is used as a cake and dessert flavoring and topping for
ice cream and fruit.
Storage Tips
Fresh: Extremely perishable, fresh figs should be used soon after purchasing. They may be refrigerated for two to three days.
Dried: Store packages at a cool room temperature, or in the refrigerator after opening. Wrap well so they won't become too hard or dry. They should keep for several months. Dried figs may also be frozen for up to one year. Thaw at room temperature before using.
Preparation Tips
Fresh: Wash fresh figs and remove the hard portion of the stem end. Then halve or quarter the fruit. Thick-skinned figs (like Calimyrna) should be peeled, but others (like Mission) do not need to be peeled, as their skins are thin and edible.
To easily eat figs out of hand, slash an "X" into the stem end, cutting two-thirds of the way down to the base. Then gently squeeze the uncut portion, opening the fig to expose the flesh.
Dried: If you like your dried figs a little plumper, simmer them in water,
wine or fruit juice for two minutes. A drop of almond extract will enhance their flavor.
Usage Tips
• To make dried figs easier to chop, place them in the freezer for one hour.
• To keep chopped figs from sticking, dip your knife into hot water or coat your kitchen shears with
cooking spray.
• Add fresh figs to simmering
stews to tenderize meat and impart flavor.
• For an easy, elegant appetizer, wrap fresh figs with slices of
prosciutto.
• For a delicious dessert, pierce whole fresh figs with a fork, sprinkle with fruit juice and bake in a 300ºF oven for about 20 minutes.
• Make homemade
oven-dried figs for a snack.
Substitution Tips
If the fig variety listed in your recipe is not available, substitute it with a fig from the same color category.
Try one of our favorite fig recipes:Gorgonzola Stuffed Dried FigsChicken Braised with Leeks and FigsSpiced Fig Upside-Down Cake
