Although considered a fruit, the fig is actually an inverted flower. The seeds, known as "drupes" are in fact the real fruit. Figs are the only fruit to fully ripen and semi-dry on the tree. They are a good source of dietary fiber, potassium and manganese. They are free of fat, sodium and cholesterol.

Buying and Storing

Fresh figs are perishable fruits and should be purchased a day or two before consumption. Depending upon the variety, they range dramatically in colour and subtly in texture. Look for figs that have a rich colour and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour. A sour smell is an indication that they may be spoiled.

Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Store them carefully on a paper towel-lined plate or in a shallow container. If the figs are still under-ripe, keep them at room temperature away from direct sunlight.

Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. Wrap them well so that they are not overexposed to air that can cause them to become hard and dry.

Availability

Fresh figs from California are available from June through September. European varieties are typically available throughout the autumn. Dried figs are available year-round.

Preparation

Before eating or cooking figs, wash them under cool water and carefully remove the stem. Gently wipe dry.

Easy Ideas

Simmer figs for several minutes in water or fruit juice to plump them up and then add to recipes

Add dried or fresh figs to hot cereal

Poach figs in juice or red wine and serve with yoghurt or ice cream

Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese

Fresh figs stuffed with cream cheese and chopped nuts make easy hors d'oeuvres

Try it today:

Roasted Figs

Glazed Figs with Mascarpone Cream

Chicken Braised with Dried Figs, Sage and Grappa