16 Fresh Fig Recipes to Make While This Special Fruit Is in Season (2024)

FAQs

Are fresh figs in season now? ›

There are two seasons for domestic fresh figs; the first or "breba" season is the first few weeks in June. The second or "new wood" season typically runs from August through October. The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig respectivly.

Typically, figs feature two main cropping seasons annually. The first, known as the “breba” crop, appears in late spring to early summer, while the second, or “main” crop, matures from late summer to early fall.

In a climate such as the UK's, where figs don't often ripen fully, it's good to know that this glorious fruit doesn't have to go to waste. Green figs preserved in syrup, or vye konfyt, as they're called in South Africa, can be enjoyed on cheeseboards, pancakes and other desserts, or even eaten straight from the jar.

The best way to enjoy figs is raw, with the skin and seeds intact. You can also remove the peels and scoop out the seeds, if you like, or cook figs by baking, broiling or grilling them. But, the quickest and easiest way to enjoy these gems is by removing the stem and taking a bite right out of the raw fig.

Since fresh figs are perishable, they need to be kept in the refrigerator, between 32ºF-36ºF. Like strawberries, which can get moldy if exposed to too much moisture, it's generally not recommended that you wash figs as soon as you bring them home from the market.

In cursing the fig-tree, he shows "His justice on the sinners who bring forth not the expected fruits of grace." Since even though a person should only expect fruit from a tree in its season, God by contrast always has the right to expect from mankind the fruits of righteousness and piety.

Brown Turkey figs are medium to large with a purplish-brown skin and sweet, juicy pulp. Mission figs are purplish-black with red flesh. They are full-flavoured, with a moist and chewy texture, best eaten fresh. Calimyrna figs are large, with green skin and white flesh.

Fresh figs can last for two to three days when you store them at room temperature in a dry place. Figs will keep for up to a week if you refrigerate them under the right storage conditions with plenty of room to breathe in the crisper drawer. Frozen figs have a shelf life of up to a year.

Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.

Why do you soak figs in water? ›

Eating 1 to 3 soaked figs in water overnight helps in faster weight loss as fig has high fiber content, prevent wrinkles, make your skin soft and supple, boost immune system and promote hair growth too #driedfigs #healthylifestyle #dohaqatar🇶🇦

Figs are rich in both soluble as well as insoluble fibrous content. When soaked, the fibrous content is enhanced, helping better the digestion. Fibre helps in smoothing the bowel movements and thus relieving constipation and other digestive problems.

Pre-soaking helps to break down the soluble fiber content of the figs.

Regular intake of figs in large quantities along with its seeds can possibly cause bloating and upset stomach. This will in turn create pressure on intestines and liver. In addition, an over-consumption of figs can cause calcium deficiency in the body.

Because figs are strongly seasonal and don't travel well. They are ripe for just a few weeks a year and can't be preserved. Beside, they are very soft, don't ripen much once picked (so you can't pick them green and hope they are ripe by the time you sell them), and being very soft they get squashed easily.

A fig tree bears fruit 3 to 4 years after planting. An immature tree may produce fruit that never ripens. Fig trees produce fruit as early as May and continue as late as the first frost (November in some areas). Some fig varieties only produce fruit twice a year: once in spring or summer & once in fall.

True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October.

The prime harvesting season for fresh figs is mid-June to mid-October. If you see them in a market, buy them only if you plan to use them quickly. Fresh figs will spoil within seven to ten days of harvesting. In most cases, this means you have about three days at most to use them at home.