Archaeological evidence shows that fig trees – together with the grape vine and olive tree – were one of the first plants to be cultivated. Wild fig pips dated to 7800 to 6600 BCE have been found at neolithic sites in the Mediterranean, as well as sites in Asia dating back to 3000BCE and in Mesopotamia and Egypt dating back to 2750BCE. What is it that makes the fruit so enduringly popular?
SHEER AMBROSIA
At the peak of their summer season, when figs ripen naturally on the tree, they have a luscious, honeylike sweetness, a delicate aroma and silky, juicy flesh that contrasts delightfully with their tiny, crunchy seeds and smooth skin. There is something utterly decadent about tucking into a plate of ripe figs. Eat them whole or make a fig ‘flower’: quarter the fig, slicing vertically from top to bottom but making sure you leave a centimetre or two at the base intact; gently squeeze this base and the four ‘petals’ should open out.
As well as their heady flavour, figs are packed with flavour and nutrients – so much so that they were used as a training food by the Ancient Olympic athletes, and winners were awarded with a crown of fig leaves. Figs have the highest sugar content of any fruit (55%) and they’re a good source of soluble and insoluble dietary fibre, vitamin B6, copper, potassium, manganese and pantothenic acid.
DID YOU KNOW?
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HOW TO CHOOSE FRESH FIGS
Fresh figs are really fragile and bruise easily when transported – a good reason to find a reliable supplier of locally grown fruit. Choose plump figs with a distinctively sweet smell and smooth, blemish-free skin that yields to the touch; the stem should have a slight bendiness to it. Figs ripen on the tree and won’t ripen after picking; avoid underripe figs – these are hard and taut, with an inflexible stem – as they won’t have as much flavour as they should.
STORING FIGS
Use figs as soon as possible. If you must store them, keep them in an airtight container in the fridge for no more than two days – but remember to bring them to room temperature before serving them! For next-day use, keep them on your kitchen counter with plenty of air circulating around them.
COOKING WITH FIGS
There is almost no limit to the way figs can be used: peel them and eat them out of hand; poach them; roast them; preserve them; or dry them. Pair them with savoury foods or turn them into a sweet treat. However you prepare them, they are delectable luscious and delicious. Here are a few of our favourite recipes to get you started.
Fig Mixology
Experiment with these delicious flavour combinations. Pair figs with: blue cheese, goat’s cheese, Parma ham, black pepper, almonds, walnuts, rocket, basil, coriander, lavender, pears or ginger.
Baked Figs with Serrano Ham, Goat’s Cheese and a White Balsamic Glaze
Sweet ripe figs wrapped in Serrano ham, filled with soft French goat’s cheese, sprinkled with fresh picked thyme leaves and a little black pepper, then baked in a deep stoneware dish. The figs are finished with a drizzle of sweet white balsamic glaze and served with a side salad garnish.
Focaccia
Studded with dried figs, olives and walnuts, this super-simple focaccia recipe marries some of the best fig flavour-combinations. Bake it in a Buffet Casserole and serve it hot from the oven.
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