Fresh Figs

Fresh figs are the ripe fruit of the Ficus carica tree, a plant native to the Middle East and Western Asia but now cultivated worldwide in warm climates. These fruits are celebrated for their luscious sweetness and unique texture, offering a flavor profile that is both honeyed and subtly floral with a hint of berry tanginess. The flesh of a fresh fig is tender and juicy, with a delicate, almost melting quality that contrasts with its smooth, slightly chewy skin. In cooking, fresh figs behave delicately; they can bruise easily and should be handled gently. They are best used soon after harvesting, as they do not ripen well off the tree. Due to their high sugar content and soft flesh, they are ideal for both fresh consumption and culinary applications where their natural sweetness can shine.

Notes

When selecting fresh figs, look for fruits with smooth skin, free from bruises or tears, and a stem still attached is a good sign of freshness. Store fresh figs in the refrigerator for up to three days to maintain their quality. Handle them gently to avoid crushing their tender flesh. For those with allergies, note that figs are part of the mulberry family and may cause reactions in sensitive individuals.

Uses

Fresh salads
Grilled appetizer
Fig jam
Cheese pairing
Baked desserts
Smoothies
Stuffed with nuts

Replacements

Parmesan Cheese

A nutty, salty, and hard Italian cheese with a granular texture that shatters into sharp, savory flakes.

Dried Thyme

Dried thyme is a fragrant herb known for its earthy, slightly minty flavor. It's a staple in many cuisines, offering a robust aroma that enhances a variety of dishes.

Recipes to try

Smoky Sausage, Corn, and Potato Foil Packets

Imagine the smoky aroma of grilled sausage mingling with sweet corn and tender potatoes, all wrapped up in a neat foil packet.

Roasted Tomato and Basil Cream Penne

Sun-kissed roasted tomatoes meld with creamy sauce and fresh basil for a penne that's both comforting and vibrant.