Figs get their very own page because…. I’m on a personal mission to liberate the fig from the Newton! And they’re one of the most photogenic fruits around!
Seeing them appear at the farmers market is always bittersweet as it signifies the transition from summer (my fav season) to fall.
Fig season is short so snatch up a basket of these fresh beauties when ya see them!
Figs have been cultivated since ancient times and there’s over 700 named varieties of fig trees (they all fall into these four types: Caprifigs, Smyrna, San Pedro and Common figs)!
California produces 100% of the nation's dried figs and 98% of the fresh figs (yaya for my home state!). Most popular varieties grown in Cali are Mission, Brown Turkey, Kadota and Sierra.
Figs varieties differ in skin color, flesh color, size and flavor. They all pair wonderfully in both sweet and savory dishes.
These delicate, soft, and jammy treats have a short shelf life, should be handled with care and eaten within a few days.
Storing Figs: best to store them in a single layer on a plate or shallow bowl in the fridge
When a recipe on this blog call for figs, any variety can be used.
Season: peak season is for fresh figs in the Fall.
Prep: raw, roasted, grilled.