Fig

 

Local Season: June thru early September

Figs are one of the oldest cultivated fruits; and a number of varieties are successfully grown in Placer County. A natural source of sugar, figs contain only 50 calories each and are the only dried fruit containing moderate amounts of calcium and phosphorus. For the sweetest flavor, figs should be tree-ripened.

Types:

Varieties available locally include Mission (Black Mission), Brown Turkey, Kadota, and Conadria.

Buying Tips:

CHOOSE: Plump figs that give to gentle pressure.

AVOID: Hard, dry figs with splits, flattened sides or signs of mold.

 

QUANTITIES

FRESH

CANNED

FROZEN

DRIED

2 – 2½ pounds

1 quart

5 – 6 pounds

6 to 7 pints

¾ – 1 pound

1 pint

10 pounds

3 pounds

 

Handling and Storage:

After the purchase:

Figs are generally not picked off the tree; they are allowed to fall, and are quickly harvested since they have already started to dry. If tree-ripened fruit is purchased, it should be taken directly home for refrigeration.

At home:

Once home, figs should be used as soon as possible, preferably within a couple of days. They can be fully ripened at room temperature, but if they need to be held, they will keep better if spread in single layers on a cookie sheet separated by paper towels to prevent molding and kept under refrigeration. Again, they will only keep this way for up to three days.

 

Uses:

Fresh:

Fresh figs can be eaten skin and all. Varieties such as the Kadota have a somewhat tougher skin, but are still edible. Fresh figs can be stuffed with a favorite cheese or spiced cream cheese mixture. They can be served sliced with a favorite dessert sauce as well. Chopped and mixed with a little honey and nuts, figs make an interesting sandwich spread.

Cooking Techniques:

Figs can be added to the drippings of a roasted ham or pork; They can be baked, threaded on skewers and grilled, or simmered in a poaching liquid and stewed. Figs can add an exotic touch to any course of a meal.

Home processing:

Preserving:

Kadota and Mission (Black Mission) figs can be frozen, either packed dry or covered with water or syrup and stored in freezer containers.

Tree-ripened Kadota figs which are not overripe are the best variety for canning.

All fig varieties are good for dehydrating either whole or halved. They may be sun dried or dehydrator dried until leathery. Dried they make a good snack or they can be stewed and added to fruit compotes for a breakfast energy booster. Dried figs can also be chopped and added to cakes, breads, and cookies.