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1. They are the only fruit to fully ripen on the tree. When buying a fig, it should be soft not mushy and have a sweet and mild smell.
2. Only fig wasps ( 1⁄8 inch long) can pollinate figs and ensure fruit-bearing trees from year to year.
3. Some believe it was a fig and not an apple that was the forbidden fruit in the Garden of Eden.
One great reason to eat more figs
Figs are rich in calcium, fibre and potassium—all important agents in regulating blood pressure and improving digestion.
Two ways to try figs right now
1. In a preserve: Add figs to your favourite strawberry jam recipe. There’s no need to peel the figs unless the skin is bruised.
2. In your signature holiday square: Dried figs are a sweet alternative to cranberries or dates.
Two types of figs to look for at your grocer
1. Black mission figs are the most readily available. Sweeter than honey, these teardrop-shaped figs are dark purple in colour and have a soft, red flesh ready for eating.
2. Calimyrna figs have a yellow skin and are often found dried. Their sweet flavour pairs well with prosciutto and a soft cheese.
One thing to remember at the market
Figs bruise and spoil easily. Keep refrigerated for a day or two until ready to eat.
Two fig creations to tempt your taste buds
1. The Caramelized Onion Fig Compote from Lindsey Shaw Kitchens ($7.99), perfect for an impromptu crackers and cheese party. Visit lindseyshaw.com.
2. Le Pain Quotidien’s decadent, yummy Fig Tartine, $8.95. Go to lepainquotidien.com for locations.
Read more in Recipes and Country Pantry
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