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How to collect, store and prepare figs

Did you know a fig is actually not a fruit…it is a introverted flower. Figs are among the oldest cultivated fruits, well-known for their sweet honeyed flavory, and soft texture.

Fresh figs are available twice a year but only a short period of time. In Australia, March is the month to go and buy yourself some gorgeous figs.

Figs are bell-shaped with slightly wrinkled and leathery skin. A fig can be brown, purple, yellow, green or black and vary in size.

Varieties 

Figs are classified by colour, these are the more popular varieties:

Black Genoa figs: have a dark purple skin, with a white flesh and white and red seeds.

Adriatic figs: are know for their pronounced flavour, especially when dried.

Brown Turkey figs: sometimes labeled the Purple turkey, these figs are milder and less sweet in flavour. They also have fewer seeds are are brownish-purple in colour.

Mission figs: are full-flavoured, with a moist and chewy texture. Mission figs are purplish-black with red flesh and are best eaten fresh.

Calimyrna figs: are large, with green skin and white flesh. They have a nutty/honey flavour.

Kadota figs: has a sweet, white to amber-pink pulp, with only a few seeds. A medium sized fig with a yellowish-green thick skin.

How to select you fig 

Choose soft, plump figs with intact stems. Small bruises or tears are usually harmless, but avoid buying dry cracked figs.

How to store 

Sadly once picked, figs have a short shelf life and should be eaten within a few days. Store in a single layer on a plate or shallow bowl in the fridge or cool place.

How to prepare and enjoy figs

Be sure to handle figs with care, rinse them with a little cool water and gently wipe dry. Figs may be eaten with skin on, and are delicious raw, baked, caramelised or roasted. They can also be preserved by drying, jamming or pickling.

Figs pair beautifully with salads, cheese, meats, cakes and other delicious sweet treats.

Fantastic fig recipes to try 

 

 

 

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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