The first week of November is National Fig Week, which may seem odd because it comes towards the end of fresh fig season (they can usually be found from May through November). Dating back to the Stone Age, hundreds of varieties of figs have emerged.
Figs are highly perishable and need to be used almost immediately upon purchase. You can store them in the fridge for a couple of days. If you can’t find fresh figs many stores carry them canned (usually in a syrup but sometimes in water), dried, and candied.
If you haven’t tried cooking with figs, give it a try! They are simple to use and yield delicious results To prepare them, simply wash and trim the stem. You can eat them peeled or unpeeled. Dried figs can be eaten or used in recipes as is, or rehydrated before using.
Fun Fig Facts…
Figs aren’t actually a fruit. Rather, they are the flower of the tree – their seeds (called achenes) are actually the fruit of the fig tree.
Fresh figs are a good source of potassium and fiber, and contain 74 calories per 100g.
Dried figs are a good source of potassium but also are rich in magnesium, iron and copper. They contain 255 calories per 100g.
The most commonly found fig varieties here in the US are Smyrna (Calimyrna) and Mission.
Despite being made up of over 50% sugar, they are one of those truly versatile ingredients that can be used in both sweet and savory dishes – from appetizers to desserts – and even in cocktails.
Figs can be used in place of prunes in recipes Like prunes, however, they can act as a laxative – so watch your consumption!
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