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

FAQs

Are fresh figs in season now? ›

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.

Fresh figs are available May – November and can be found in the produce section. Dried figs are available year-round and can be found in the produce section or snacking aisle with other dried fruits.

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 season is incredibly short! You can find them during an early summer season, or pick up a few during the main crop that runs from late summer to early fall. You can enjoy dried figs the rest of the year, but they taste better fresh if you know to eat them!

Since fresh figs are perishable, they need to be kept in the refrigerator, between 32ºF-36ºF. 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.

In cursing the fig-tree, he shows "His justice on the sinners who bring forth not the expected fruits of grace." Since even though a person should only expect fruit from a tree in its season, God by contrast always has the right to expect from mankind the fruits of righteousness and piety.

Kadota figs have light green skin with pale interiors that are less sweet than other figs. Kadota figs are good raw.

Fresh figs can last for two to three days when you store them at room temperature in a dry place. Figs will keep for up to a week if you refrigerate them under the right storage conditions with plenty of room to breathe in the crisper drawer. Frozen figs have a shelf life of up to a year.

It is said to boost their fiber content. This makes them easy to digest and amplifies their health benefits on digestion. We just mentioned that figs are rich in dietary fiber. Soaking them in water overnight may boost their fiber content even more.

Regular intake of figs in large quantities along with its seeds can possibly cause bloating and upset stomach. This will in turn create pressure on intestines and liver. In addition, an over-consumption of figs can cause calcium deficiency in the body.

How many figs should I eat a day? ›

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.

They taste best eaten straight off the tree, ideally still warm from the sun. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. Always cut off the stem. Wash the figs and gently pat dry to serve whole.

Figs in summer

It is believed that dried figs can be eaten only in winters. But tender rip fig filled with hundreds of tiny seeds can be consumed if soaked overnight. And, only 2 pieces of figs are enough to give you all the benefits you need in the summer season.

Dried or frozen figs are available all year long, however fresh figs are only in season in the U.S. for short periods of time during mid- and late-summer, respectively. The first harvest of the year, which delivers the Breba crop – happens around mid-summer (usually June).

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.

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.

Fresh figs are fragile and difficult to ship and store. In the United States most figs for commercial use are grown in California, as the fruit does not tolerate cold temperatures.