Figs

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SPRING/SUMMER/FALL FRUIT

Description :

Figs are small, oval fruits filled with tiny edible seeds. They do not ripen after being picked so choose the ripest ones you can find when purchasing this fruit. They are very fragile with skin that is easily bruised, so handle carefully.

They have a delicate texture and flavor and can be combined with many different kinds of foods (see below).

Probably the most well known varieties are:

Black Mission: a dark purple skinned fruit with a light reddish flesh.

Calimyrna: has a yellow-green outer skin with pale pink flesh.

The peak season for the Black Mission variety is from May through November and for Calimyrna it is July through August.


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Selecting:

When selecting, look for soft but firm fruit without any bruising. They should smell sweet and still have the stems intact. Ripe fruit will give clear and sticky syrup from the stem end.

Avoid any fruit that looks overly green, bruised, dry or shriveled.

Storing and Handling:

Store fresh fruit in the refrigerator for up to two days. For the best flavor, allow fruit to come to room temperature before eating.

Preparing:

Wash thoroughly under cool water. They can be eaten whole, peeled or unpeeled. If peeling, carefully use a paring knife to remove the skin.


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Serving Suggestions:

Salads: This fruit is a flavorful addition to salads. For a quick salad, simply cut the fruit in halves or quarters and combine with assorted greens, walnuts and blue cheese. Toss ingredients with a simple vinaigrette dressing.

Snack: Eaten alone, figs make a great snack anytime.




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Seasonings and Foods to use: almonds, blue cheese, duck, lamb, pecans, pork, poultry, prosciutto, walnuts


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