Fresh figs are in season now so don’t let the opportunity to enjoy this delicate fruit pass you by! California, with its warm climate and dry conditions, is the major producer of figs for the US market. Because fresh figs are so fragile and only last about a week after harvest, it is not surprising that approximately 90% of the world’s crop is sold as dried.
Fresh figs have a more delicate texture than their chewier dried counterpart, although both fresh and dried figs are delicious and nutrition powerhouses. The main difference, nutritionally speaking, between fresh and dried figs is the water content. According to the USDA, a serving of fresh figs (3 – 4 medium fresh figs or about ½ cup ) provides 120 calories, 5 grams of fiber and is a good source of potassium and calcium.
Figs can range dramatically in color and in texture, depending upon the variety. While there are numerous varieties of fresh figs the most popular are Black Mission (black or purple skin with pink flesh), Kadota Figs ( greenish yellow skin with purple flesh) and Calimyrna figs (large greenish yellow fruit).
Ripe figs should be refrigerated where they will stay fresh for about two days. Since they bruise easily, store fresh figs either arranged on a paper towel-lined plate or in a shallow container. Figs should be covered or wrapped to prevent them from drying out, getting crushed or picking up odors from neighboring foods. Slightly under-ripe figs should be kept on a plate, at room temperature, away from direct sunlight.
To eat fresh figs:
- Wash figs in cold water and dry gently using a soft cloth or paper towel. When removing from the refrigerator, place figs in a bowl of water to bring them back to normal room temperature to enrich taste and flavor.
- The skin of the fig is edible, and it does not need to be peeled before eating it. Merely twist off the stem and eat the fig skin and all.
- If you do not like the texture of the skin, figs can be peeled after twisting off the stem. Just use your fingers to carefully peel away the skin starting from the exposed top.
- To enjoy the flavor of the interior without removing the skin, cut the fig in half lengthwise. This exposes the sweet interior fruit which can be scooped out with a small spoon.
Fresh figs are excellent raw and can be enjoyed “as is.” For some fig-spiration:
- Add fresh figs to salads. Slice fresh figs into thin rounds and lay them on top of a bed of mixed greens and walnuts or add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese. Drizzle with vinaigrette dressing for a zesty flavor. For a Mediterranean flair, add some thinly sliced fresh figs and crumbled feta cheese to a bed of lettuce and top with olive oil and lemon juice
- This Fig and Berry Breakfast Bowl is a nutrition superstar. With just a handful of ingredients, this high-fiber, vegan breakfast is made in minutes. Sweet and mild, fresh figs are a great fat-free, high-calcium topping.
- With just five simple ingredients, healthy never tasted so good. This Fresh Figs with Yogurt recipe boasts protein, calcium and plenty of antioxidants. Enjoy as a perfect breakfast, a quick dessert, or an energy lift any time of day.
- For a beautiful appetizer, these Blue Cheese Stuffed Figs Wrapped in Spanish Ham will wow your guests. Or stuff fresh figs with goat cheese and chopped almonds.
- For dessert, slit the side of whole fresh fig and stuff with almonds. Melt semi-sweet chocolate morsels in a pan and dip figs halfway. Let harden completely and enjoy.
- Add chunks of fresh figs to a skewer and grill. Or, put figs on the grill and cook until slightly charred. Grilled figs are a great side dish, dessert topping, or eat-alone snack.
One last note, when cooking with figs, be sure to note whether the recipe calls for fresh or dried figs. To substitute dried figs for fresh, moisture needs to be added back to the dried fruit. Rehydrate by soaking overnight in water or fruit juice (in the refrigerator) or by simmering dried figs for several minutes in water or fruit juice. Be sure to add enough liquid to cover the figs. This will work well in recipes like stews, cobblers, jams, grain dishes and some appetizers. Substitutions may not work as well with baked goods which have a more sensitive balance of wet and dry ingredients.
