About Fresh Figs

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

NUTRITION

Figs are a good source of potassium, a mineral that helps to control blood pressure. They are also a good source of dietary fiber, and are a fruit source of calcium (79 milligrams in an 8 oz serving), a mineral that has many functions including promoting bone density. Additionally, the potassium in figs may also counteract the increased urinary calcium loss caused by high-salt diets, thus helping to further prevent bones from thinning out at a fast rate.

Figs are also a good source of the trace mineral manganese.

DESCRIPTION

Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity as a fresh fruit.

HISTORY

Figs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree.

Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain.

STORAGE

Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed, or pick up odors from neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight.

PREPARATION

Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry.

Some meal ideas using fresh figs:

When preparing oatmeal or any other whole grain breakfast porridge, add some fresh figs.

Poach figs in juice or red wine and serve with yogurt or frozen desserts.

Add quartered figs to a salad of fennel, arugula, and shaved Parmesan cheese.

Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts.