- They are the only fruit to fully ripen on the tree. When buying a fig, it should be soft not mushy and have a sweet and mild smell.
- Only fig wasps ( 1⁄8 inch long) can pollinate figs and ensure fruit-bearing trees from year to year.
- Some believe it was a fig and not an apple that was the forbidden fruit in the Garden of Eden.
One great reason to eat more figs
- Figs are rich in calcium, fibre and potassium—all important agents in regulating blood pressure and improving digestion.
Two ways to try figs right now
- In a preserve: Add figs to your favourite strawberry jam recipe. There’s no need to peel the figs unless the skin is bruised.
- In your signature holiday square: Dried figs are a sweet alternative to cranberries or dates.
Two types of figs to look for at your grocer
- Black mission figs are the most readily available. Sweeter than honey, these teardrop-shaped figs are dark purple in colour and have a soft, red flesh ready for eating.
- Calimyrna figs have a yellow skin and are often found dried. Their sweet flavour pairs well with prosciutto and a soft cheese.
One thing to remember at the market
- Figs bruise and spoil easily. Keep refrigerated for a day or two until ready to eat.
Two fig creations to tempt your taste buds
- The Caramelized Onion Fig Compote from Lindsey Shaw Kitchens, perfect for an impromptu crackers and cheese party.
- Le Pain Quotidien’s decadent, yummy Fig Tartine.