Standing in a grove of fig trees has been compared to being surrounded by wizards. The branches droop like long beards, making the trees appear ancient and wise. And as far as palates are concerned, the trees are like magic. Twice a year fig trees quietly bless their violet-hued branches with wide, majestic leaves that are transformed into long arms yielding plump, succulent fruit.
Biting into one is like sinking your teeth into history. Figs were first harvested as far back as 4000 BC, when they began their geographical odyssey from Egypt and Arabia to Italy and Greece, then to Mexico and, in the 16th century, to California.
They have been mentioned in folklore, literature, and poetry for centuries. The fig tree – ficus ruminalis – was named after the goddess Rumina, who was believed by the Romans to be powerful enough to avert lightning. The fruit is rumored to have been Cleopatra’s favorite.
The Romans considered figs as a gift from god Bacchus and used them for barter. The Greeks not only ate them but awarded them as medals for Olympic achievements. Roman writer Pliny declared that “figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger.”
But enough about history. You may have tasted a Fig Newton or fig jam, but have you ever bit into a fresh fig? While the flavor is subtle and they’re not very refreshing, they are sensuous fruit to be savored slowly for their soft, pinkish-gold flesh and edible seeds.
Figs are tasty sliced, sugared, and served with whipped cream, over cold cereal or baked like an apple and drizzled with honey. They can be substituted in almost any recipe for fruit pies, tarts, and compotes. They also team well with soft cheese and smoked meats and are a tasty addition to fruit salads.
Figs likely appear in supermarkets from mid-June to early July, and again from late August to early November. Look for ripe figs that are deep purple, almost black, plump, and soft but not squishy. They have a shelf life of only 14 days and should be kept in a refrigerator for no longer than two or three days.
They can be eaten dried, fresh, or cooked in recipes for jams, custard, syrup, and bread. What’s more, the fragile fruit contains more fiber than most other fruit, plus a high content of vitamins A, B, and C.
There are three main types of figs – white, purple and red, subdivided into dozens of varieties. Most prevalent in Italy is the dottato (Kadota), with yellowish-green skin and amber to violet flesh. They have relatively few seeds and are generally eaten fresh or canned. This variety also produces honey when allowed to blossom.
Italian cooks use figs in appetizers, wrapped with prosciutto or with goat cheese and basil. Another preparation is snipping the tops off and stuffing them with gorgonzola. In the northwestern region of Friuli, figs are a key component in a rustic cornbread called pinza della befana.
As for pasta, a fig and pumpkin pappardelle dish with pancetta and sage produces an admirable assortment of flavors. Roasted squab with figs and chanterelle mushrooms calls for Malvasia wine added to the sauce to balance the sweetness that figs, cloves, thyme, and onions contribute to the taste.
Straight from the lush orchards of Fattoria Sicilsole in Trecastagni, Sicily, comes Sicilian fig jam, which promises to titillate morning toast. The soft, sweet jam is also perfect for cakes, pastries, and cookies. The label reminds us that figs have the highest mineral content of all fruit, so don’t skimp when you spread.
Other fig applications include served over ice cream, yogurt, or panna cotta, brushed with balsamic glaze and caramelized atop flatbread, and as a sandwich spread with cheese and cured ham.
California is the fig capital of the US, producing 99 percent of the country’s commercial demand. The weather there is closest to the Mediterranean climate, ideal for the Smyrna variety that requires a wasp to pollinate the fruit. The skin is gold to yellow, with amber flesh.
Wherever they grow, figs are sensuous, mythical, and universally delicious. Indeed, food fit for the gods.
Among the many popular ways to serve figs, we also have fig bars. Here’s a nice recipe for them!
Ingredients (make 16 bars)
- ½ cup of butter or margarine softened
- 1/4 teaspoon of vanilla
- 1/4 cup of granulated sugar
- 1 cup of all-purpose flour
- ¼ cup of granulated sugar
- 1 cup of boiling water
- 9 oz of dried chopped figs
For the topping
- ¼ cup of flour
- 1/4 cup of brown sugar
- 3 tablespoons of cold butter
- 1/4 cup of oats
- 1/4 cup of chopped walnuts
- Heat oven to 350F and spray a 9-in square pan with cooking spray
- In a small bowl, beat butter, sugar, and vanilla together with an electric mixer, then beat in the flour until a soft dough forms.
- Bake for 10-15 minutes.
- In a 2-qt saucepan, cook the filling ingredients for 5-10 minutes, until the figs are tender.
- Once ready, spread over the crust.
- In a small bowl, mix flour, sugar, and butter until crumbly, then stir in oats and walnuts. Spread over the crust and filling, then bake for 15-20 minutes.
- Cool completely (about 1 hour), then cut into bars.
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