Dried and fresh figs

Boasting rich dark hues and an elegant, curvaceous shape, fresh figs are a luxury. They beg for fresh cheeses, salty cured meats or other fruits that enhance their sweetness. Dried figs have a deep, caramel-like sweetness that elevates granola, baked goods or compotes.

A highly evocative fruit, the fig is steeped in romance and celebrated throughout literature. Roman writer Pliny (52-113 AD) said, “Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” Translation: Figs are a good thing. And they still are.

The sweetest of all fruits, this ancient delicacy is filled with tiny edible seeds and contains more fiber than most other fruits. They also boast a high content of vitamins A, B and C. Figs are the only fruit to fully ripen on the tree. The fragile fruit is highly perishable, and lasts only 2-3 days in the refrigerator. Figs are ripe when soft to the touch—and overripe when they give off a sour fermented odor. Fresh figs are available June through October; dried figs are available year-round. To ensure an optimum shelf life, take care that the skins of fresh figs are dry and bruise-free.

Whether fresh or dried, figs can be eaten in their natural state or cooked in recipes calling for apricots like compotes, custards, sauces, jams, quick breads and tarts. Figs are interpreted in a variety of ways around the globe. For instance the French steep dried figs in brandy and sugar, dip them in batter and deep-fry for fig fritters, or beignets de figues. In Corsica they pound fresh figs and unsalted anchovies together with garlic—and spread it on bread brushed with olive oil and topped with chopped onions.

There are three main types of figs: white, purple and red. These are sub-divided into hundreds of varieties. Hailing originally from southern Europe, the Mediterranean basin, Asia and Africa, figs were brought to North America by the Spanish Franciscan missionaries who came to California to set up Catholic missions. Enter the famous Mission variety. Known for its deep purple color, the large Mission Fig (or Black Mission) darkens to a rich black when dried, having a rich distinct flavor, light strawberry pulp and extremely small seeds.

The Smyrna Fig, also known as the Calimyrna Fig, is known for its green-golden skin, amber pulp, spherical shape and numerous seeds. Sweet, very rich and nutty in flavor, its tender skin makes this fig a favorite for eating out of hand.

The Kadota Fig is small to medium in size, has a delicious, rich, sweet flavor either fresh or dried, and has a greenish-white thick skin. Having few seeds, the Kadota is a favorite for drying or canning.

The green-skinned, white-fleshed Adriatic Fig is the most prolific of all varieties. Pear-shaped, medium green to greenish-yellow, the Adriatic has a good flavor, light strawberry pulp and is high in sugar content, making it well suited for syrups, pastes and sauces.

• Pair fresh figs with cured meats like prosciutto, assertive greens and ripe, full-flavored cheeses. If figs are particularly ripe and sweet, they benefit from a splash of fresh lemon juice.
• Brushed with a balsamic glaze and caramelized, figs make an interesting topping for flatbread.
• Use fig jam as a distinctive panini spread; pair it with ripe, creamy cheeses and cured ham.
• Macerate quartered dried figs in fresh fruit juices and serve over yogurt, ice cream or panna cotta.
• Offering a rich texture and healthy dose of sweetness, dried figs are excellent in muffins, scones and quick breads.