What is your favorite fig recipe? I am not sure how it is that I have collected so many (and I mean a lot) of recipes using figs and have failed to neatly organize them in one place. Do you know what figs are? If you don't know what figs are, I am afraid you can't unlearn this information, and I am leaving the story for someone else to tell. My husband and I planted a fig tree (a small graft from my friend Joyce's tree) on the farm around 10 years ago. Our fig tree is now the very most beautiful and abundant tree on the farm.
Figs are an ancient fruit
Some historians suggesting that they were first cultivated as early as 5,000 BC. They were a delicacy in the ancient Mediterranean world, and have been mentioned in both the Bible and Homer’s Odyssey. Figs are low in fat and high in dietary fiber, making them a great source of nutrition. They are also known for their distinctive sweet taste, which can vary depending on the variety or ripeness.
Figs grow well in warm climates such as those found in California or the Mediterranean region of Europe. The most common varieties include Brown Turkey, Kadota, Black Mission, Adriatic and Calimyrna figs. Brown Turkey figs are especially popular for eating raw due to their firm texture and sweet flavor.
When it comes to cooking with figs, there are countless recipes to choose from!
From savory dishes like Fig-Stuffed meat to sweet creations like Fig-Topped Brie En Croute, there is something for every occasion. Roasted Figs with Balsamic Honey Butter are a delectable appetizer that can be served either hot or cold and will impress even the pickiest palate! Figs also make a wonderful addition to salads or smoothies - just add some fresh or dried fruits along with your favorite nuts or seeds!
My friend Joyce and I have tried to do everything and anything with figs from drying them in a dehydrator to freezing them to making preserves and most recently she figured out her healthy take on "fig glutens-free" (read: Fig Newtons).
We happened to have an amazing year for figs this year. The right amount of sun, rain, and whatnot for the perfect storm of beautiful ripe figs for 2 straight weeks. It looks as though we will have another round of them in the coming month if the weather doesn't dramatically change.
I have grown to love them frozen so I can enjoy them beyond their 2-week window. No special instructions here. Pick them, wash them, dry them, put them in a freezer bag, and try to remove all the air from the bag. Throw them in smoothies, or thaw them out for that 3: 00 in-the-afternoon pick-me-up–guilt-free.
Honey Fig Smoothie
This is a delicious way to use your frozen figs. A Honey Fig Smoothie is delicious any time of the year. This high-fiber smoothie is perfect as an on-the-go breakfast made with our Spring Honey.
Easy Honey Pepper Fresh Figs
Erin Gleeson shared this Honey Pepper Fresh Figs recipe in honor of our fig harvest. When I arrived here yesterday I grabbed a handful and ate them right off the tree! What a treat. Gotta love our friends over at Forest Feast. Simple recipes are the best, especially when they are paired with our Spring Honey!
Fig Compote
Most compotes are made with dried fruits, we revisited the traditional compote and added fresh figs and our fresh-harvested Spring Honey. This Fig Compote is a divine seasonal treat that we know you’ll love.
Fig Focaccia
Fig Focaccia makes a great hors d’oeuvres any time of the year. Picture serving this Fig Focaccia at the beginning of a warm gathering of friends accompanied by some wonderful mulled wine. You can use sliced dried figs for this dish, making it an easy winter staple!
Goat Cheese Fig Crostini
Goat Cheese Fig Crostini is an easy and delicious appetizer. You will find us serving this for 2 solid weeks each year on Chesterhaven Beach Farm. Crostini is an Italian word that translates to “little crusts” and is an appetizer consisting of small slices of grilled or toasted bread accompanied by a variety of toppings. The toppings may include cheeses, meats, fruits, and vegetables, or maybe simply prepared brushed with olive oil and our Spring Honey and topped with herbs or a sauce.
I have learned that many dishes can be improved with the addition of figs. They bring a sweetness and complexity to a dish that is unparalleled. Do you have a favorite fig recipe? Share it in the comments below or on our social media page. I am always looking for new ways to make dishes with figs.
Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese.
In a climate such as the UK's, where figs don't often ripen fully, it's good to know that this glorious fruit doesn't have to go to waste. Green figs preserved in syrup, or vye konfyt, as they're called in South Africa, can be enjoyed on cheeseboards, pancakes and other desserts, or even eaten straight from the jar.
Avoid Figs that are hard and chalky since they will never be good or syrupy like the ripe and soft ones. Figs go with every type of Cheese – no matter if they are fresh, dried, in a jam or braised! It is very popular to serve figs with blue cheese but since I am not a big fan of blue cheese I chose Manchego instead.
Alkalinity breaks down the structure of plant cell walls. I assume the purpose of this baking soda bath is to soften the structure of the fig. That's why yours softened so much. If you want to maintain the structure of the fig, try using an acidic bath, as acidity helps to maintain plant cell structure.
Figs are an excellent source of dietary fibre, and when soaked, their soluble fibre content increases. This aids in promoting a healthy digestive system by preventing constipation and supporting regular bowel movements, ensuring a smooth start to your day.
One hard fact about figs is, unfortunately, green figs will not ripen off the tree. However, fruit picked just before full ripeness will continue to soften and become sweeter when they are stored at room temperature in a dry location, such as a pantry.
Some people may experience mild digestive discomfort if they consume large quantities of unripe figs due to the high concentration of latex in the fruit. Latex is a natural substance found in the sap of fig trees and can cause gastrointestinal irritation if consumed in excess.
What months are best for figs? Figs typically have two main cropping seasons. The “breba” crop ripens in late spring to early summer, while the main crop matures from late summer to early fall. However, the exact months can vary based on the region and fig variety.
The crunchy little things that you notice when eating a fig are the seeds, each corresponding to one flower. Such a unique flower requires a unique pollinator. All fig trees are pollinated by very small wasps of the family Agaonidae.
Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese. Because they are so high in sugar, fresh figs caramelize easily when roasted.
However, moderation is the key as dried figs are high on calories. It is recommended to limit portion size to about 2-3 figs per day. Moreover, dried figs serve as a healthy snack for gaining weight.
Freezing fresh figs prolongs their shelf life significantly. However, frozen figs will not have the same texture or be as full of flavor as fresh figs kept in the refrigerator and eaten within a couple of days. You may also not want to use them in the same way as fresh figs that haven't been frozen and thawed.
Bottom Line. Like many other fruits and vegetables, figs can easily be frozen and used in a variety of dishes. This year when fig season comes around, make sure to buy a few extra pounds to freeze and eat in the future. You can swap fresh for frozen figs in many recipes such as this one for easy Fig Bread.
Eat raw, drizzled with honey, a scattering of toasted nuts and some clotted cream, or in a salad with Parma ham or goat's cheese and rocket. Alternatively, halve and grill (2-3 mins); roast whole (8-12 mins); poach whole (5-8 mins). You can also use dried figs in baking or as a snack.
When it comes to raw fruit, you can easily have 2-3 figs in a day. If you are having dried figs, stick to 3 figs and do not have them without soaking overnight. Our body can absorb the nutrients and digest some dried fruits and nuts in a better way when they are soaked well.
Common: Common figs do not require pollination from the fig wasp (Blastophaga Psenes) or hand-pollination to produce ripe fruit. They are self-fertile and only one fig tree is required for fruit production.
Figs are often recommended to nourish and tone the intestines, they act as a natural laxative because of their high fibre content. The fibre they provide also has prebiotic properties, feeding the gut bacteria and promoting a healthy gut environment which, as a result, improves digestive wellness.
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Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
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