16 Fresh Fig Recipes to Make While This Special Fruit Is in Season (2024)

FAQs

What are fresh figs in season? ›

There are two seasons for domestic fresh figs; the first or "breba" season is the first few weeks in June. The second or "new wood" season typically runs from August through October. The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig respectivly.

In a climate such as the UK's, where figs don't often ripen fully, it's good to know that this glorious fruit doesn't have to go to waste. Green figs preserved in syrup, or vye konfyt, as they're called in South Africa, can be enjoyed on cheeseboards, pancakes and other desserts, or even eaten straight from the jar.

The best way to enjoy figs is raw, with the skin and seeds intact. You can also remove the peels and scoop out the seeds, if you like, or cook figs by baking, broiling or grilling them. But, the quickest and easiest way to enjoy these gems is by removing the stem and taking a bite right out of the raw fig.

The General Guideline: On average, 2-4 figs per day can be a sweet spot for most people, balancing taste and nutritional benefits. Your Personal Needs: Your individual needs, health condition, and lifestyle can affect the ideal amount of figs for you.

Figs taste best when they're ripe, raw, and with the seeds and skin intact. Wash figs under cold water and gently pat them dry. Remove the stem before eating. Check if your fig is ready to eat by squeezing it gently—a ripe fig will feel soft and give a little, but still hold its shape.

Like strawberries, which can get moldy if exposed to too much moisture, it's generally not recommended that you wash figs as soon as you bring them home from the market. Too much moisture can cause the figs to spoil more quickly. Wash them right before eating.

Figs contain no fat and no cholesterol. Plus, there is very low sodium and a balanced amount of fiber, carbohydrates and sugar. Eating overnight soaked figs on a regular basis can provide numerous health benefits. These can also be eaten directly, however, soaking in water will provide you with better health benefits.

Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.

Like many other fruits and vegetables, figs can easily be frozen and used in a variety of dishes. This year when fig season comes around, make sure to buy a few extra pounds to freeze and eat in the future. You can swap fresh for frozen figs in many recipes such as this one for easy Fig Bread.

Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.

Why do you soak figs in water? ›

Eating 1 to 3 soaked figs in water overnight helps in faster weight loss as fig has high fiber content, prevent wrinkles, make your skin soft and supple, boost immune system and promote hair growth too #driedfigs #healthylifestyle #dohaqatar🇶🇦

Eat them green: If all else fails you could try one of the many recipes for green figs. In Italy, green figs are added to frittatas and served on pasta. We particularly like this recipe for unripe figs and fettuccine which is adapted from the Italian version online here.

Green figs will not ripen off the tree. Figs picked just before full ripeness will continue to soften and become sweeter if left in a dry location with a moderate temperature. For more information on growing and producing figs, see HGIC 1353, Fig. As ripening begins, most figs become larger in size and change color.

So, when is fig season? Bit of a trick question: there are actually two! With figs, you get one smaller harvest in early summer and then a larger one either in late summer or early fall. Prices stay fairly consistent, though you might find figs a little dearer during winter.

Typically, figs feature two main cropping seasons annually. The first, known as the “breba” crop, appears in late spring to early summer, while the second, or “main” crop, matures from late summer to early fall.

True fig lovers are well-practiced in the art of patience. We watch the calendar, dreaming of summer and the fruit's silky, sappy flesh. The season lasts through June and July, with another crop from August to October.

Because figs are strongly seasonal and don't travel well. They are ripe for just a few weeks a year and can't be preserved. Beside, they are very soft, don't ripen much once picked (so you can't pick them green and hope they are ripe by the time you sell them), and being very soft they get squashed easily.