There are those fruits out there whose “availability” is so limited that they’re gone from the grocery shelves almost as soon as they’re in season. One of my favorite is the fig.
Figs are on my top of my “I don’t care what they cost I gotta have ‘em list”. They are eaten in abundant quantities (while my husband is screaming) “you paid HOW MUCH a pound? The first crop of fresh figs are available in late spring to early summer while the second crop is harvested in late summer through early fall. Dried figs (less expensive than the fresh) are available year round.
Figs were brought to California by the Spanish missionary in 1759. Fig trees were then planted at each new mission through California. This is how the mission fig got its name. The Calimyrna fig was imported to California from Turkey in 1882. Fresh figs come in all colors from yellow, brown, red to purple, black and in my opinion they taste like a cross between a peach and a strawberry. They are full of antioxidants and contain more fiber, potassium, calcium and iron than most other fruits.
When buying your fresh figs, look for fruit that is brightly colored with no bruising. The prettiest fresh figs aren't necessarily the tastiest. Ripe figs are plump and tender. There should be just a little bit of give when the fig is squeezed, sort of like when you push on a fresh peach. Ripe figs can be stored in the refrigerator for five to seven days before you use them. Before eating you should wash the figs under cold running water and dry them gently.
Too many people have never eaten a fresh fig so I say TODAY is a great day to give one a one. Since figs taste great in all sorts of sweet and savory recipes I thought I’d give you a nice assortment of recipes that use fresh and dried figs to get you started.
Baked Goods
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