Fossilized figs from the Stone Age give us some idea of how long this fruit has been enjoyed. Figs have been used for centuries as both food and medicine. Though native to Asia, figs both fresh and dried have been most prominent in Middle Eastern and Mediterranean cuisine. Spanish missionaries brought figs to California, but it wasn’t until the turn of the century that California figs began to be commercially cultivated. Figs grow well in the south and family recipes for fig preserves or jam are passed from generation to generation. Fig leaves are also prominent as a cooking ingredient in many cultures. Figs range in color and texture depending on the variety of which there are more than one hundred and fifty.
Peak Time: August to October
Average Price: $3.99 pint or free from your yard or a neighbor
Tips for Selection and Storage: Choose figs that are sweet smelling, soft, and plump. Avoid fruit that has a sour or fermented odor. Fresh figs are one of the most perishable of fruits. Fresh figs that are ripe must be used promptly or stored in the refrigerator separately on a towel-lined plate covered with a thin cloth for a day or two. Dried figs will stay fresh for several months and should be wrapped well so they don’t dry out.
Tips for Preparation: Fresh figs are enjoyed out of hand or as a part of salads or compotes. Before eating or cooking figs, wash them gently under cool water and wipe dry. Fresh figs may be served whole or sliced for pizzas, cakes, pies, tarts, breads, and puddings. Fresh figs or fig jam are wonderful with a cheese board or other hors d’oeuvres. They can be grilled or roasted to bring out more of their natural sweetness.
When in season, fresh figs make a great refrigerator jam:
- Place one pound of fresh figs, stemmed and coarsely chopped, into a saucepan along with 1/3 cup of local honey, zest and juice from one lemon (about 1 1/2 Tablespoons), and 1/2 cup of water.
- Bring to a boil.
- Mash the figs with a potato masher or fork for consistency.
- Lower the temperature to medium-low and simmer until thickened. Stir frequently as it thickens to prevent burning and add additional water if needed, 1 Tablespoon at a time.
- Remove from heat and transfer to 4-ounce canning jars (this will make about 3 jars).
- Allow jam to cool completely. These will keep in the refrigerator for several weeks or frozen for 6 months. Dried figs can be used in many recipes in place of fresh figs but they must usually be rehydrated first.
Nutritional Highlights: Fresh and dried figs are excellent sources of dietary fiber and also contain moderate amounts of magnesium, potassium, copper, iron, calcium, strontium, pantothenic acid, vitamin B6, and vitamins A, E and K. Figs are rich in antioxidant phytonutrients, especially the polyphenol flavonoids such as carotene, lutein, tannins and chlorogenic acid. Recent research shows that chlorogenic acid in figs helps lower blood sugar levels and control blood glucose levels in people with Type 2 diabetes. Fig phytonutrients also benefit digestion, bone health, and blood pressure. Ripe figs contain the most antioxidants.
For a recipe for fresh fig and caramelized onion pizza, click here.
