Natural Living Cuisine

Figs

October 13th, 2007 | by Ingrid

These luscious sweet flowers were hand picked a few days ago from one of two fig trees from my mother-in-law’s front yard. Flowers, you say? I learned figs are actually flowers [synconium] that inverts into themselves but for the sake of familiarity, I’ll stick to calling them fruits. The thought of manipulating these beauties into some sort of recipe didn’t feel right. So after some pondering the final decision, slice and savor them in their purest form ~ au natural.

Figs are delicious raw and have a unique taste and texture. They are succulent, sweet and marvelous eaten out of hand. The peels are edible; still some people prefer to peel this fruit. They complement both sweet and savory dishes, are also wonderful with a salty counterpoint or tossed in salads.

The majority of figs can be dried either by using a dehydrator or naturally drying under the sun. Either method creates a sweet and nutritious dried fruit that can be enjoyed throughout the year.

Varieties

There are hundreds of varieties ranging in color [black, light yellow, green, purple, almost white] and subtly in texture. They are one of the sweetest fruits when fully ripe, some types being less sweet than others.

Here are 12:

Adriatic [White Adriatic or Grosse Verte] – light green to yellowish-green skin, red pulp, good flavor and often used to make figs bars.

Calimyrna – thick green skin, white pulp, often dried, not as moist/sweet, can be eaten fresh [usually the skin is peeled].

Celeste – violet-brown or bronze tinged skin, white – pink amber pulp, rich sweet flavor, with few seeds, good fresh, excellent for drying.

Black Ischia [Blue Ischia] – an Italian variety, dark purple to black, violet-red pulp, sweet flavor.

Black Mission – blackish-purple skin, pink – light red pulp, contains few seeds, excellent flavor, good fresh or dried.

Brown Turkey – violet-brown skin and red pulp, has a rich flavor, best eaten fresh, not recommended for drying.

Brunswick [Magnolia or Madonna] – bronze or reddish-brown skin, pink or amber pulp, hollow in center, with few seeds.

Genoa [White Genoa] – greenish-yellow skin, pale-rose pulp, excellent for eating fresh.

Kadota – green skin, purple pulp, very sweet with few seeds, sweet with a rich flavor, good fresh and dries well.

Marseilles [White Marseilles, Italian Honey Fig] yellow-green skin, white translucent pulp, contains large seeds, rich and succulent.

Negronne – jet black skin, deep red pulp, sweet flavor, good fresh or dried.

Ventura – grayish-green skin, deep red pulp, flavor like strawberry jam.

Nutritional Profile

Figs have a higher quantity of fiber than any other fresh or dried fruit, it is high in calcium and a good source of antioxidants.

Beta Carotene | Calcium | Carbohydrates | Copper | Fat | Fiber | Flavonoids| Iron | Magnesium | Phosphorus | Potassium | Protein | Phenol | Selenium | Sodium | Vitamin A | Vitamin B1 [Thiamin] | Vitamin B2 [Riboflavin] | Vitamin B3 [Niacin] | Vitamin B5 [Pantothenic Acid | Vitamin B9 [Folate – Folic Acid] | Vitamin C | Vitamin K | Water | Zinc

In Season

Fresh figs are in season from mid-June to mid-October. California figs are available from June through September; some European varieties are available through autumn.

Dried figs are available throughout the year.

Selecting

A good indication that a fig is ready to pick from the tree is when a drop of nectar appears at the eye [also called the “ostiole” located at the bottom of the fig] or when it is soft and yielding to the touch.

At your famer’s market or grocery store, search for figs that are soft and yielding to the touch, clean and dry with smooth, unbroken skin.

Avoid mushy, blemished figs that have broken skin or smell slightly sour [this indicate it has begun to ferment].

Storing

Fresh figs are highly perishable with a brief shelf life. Use them immediately or store in a plastic bag in the coldest part of your refrigerator for up to two days.

Fresh figs can be frozen whole, sliced or peeled in a sealed container for ten to twelve months.

Dried figs can be stored in the original sealed package at room temperature for a month. If keeping longer than a month, store in the refrigerator from six month to a year. If the package has been opened, transfer dried figs to a sealable container and store in the refrigerator.

Try this recipe:Dried Fig Bars

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