Figs

Figs are believed to have been found in excavation sites traced to 5000 B.C. and are thought to be indigenous to western Asia.

California is the main producer of fresh figs in the U.S., with availability from mid-May through January.

Adriatic The Adriatic variety has a high sugar content and dries to a golden shade. Black mission This leading variety of fig has a distinctive flavor with a deep purple shade. The color turns to black when dried. Calimyrna The golden brown fig has a nut-like flavor and is tender. It’s the California version of the Smyrna fig, which was imported by a San Joaquin Valley grower. Kadota This fig is the American version of the Italian Dattato fig and has a thick skin. It’s a creamy amber color when ripe and is seedless.

 

Fresh figs can spoil quickly. Choose figs that do not have a fermented smell. They should be soft but not mushy. Firm figs are not ripe.

Most figs in the United States are dried, but fresh figs are available for a short period of time. Figs are most often served in cooked dishes, but they can be eaten out of hand or chopped and put in salads.

Raw preparation

Fresh figs should be rinsed, the stem removed and dried before eating. Dried figs can simply be eaten or used in a recipe as soon as they are removed from the package.

Figs can be eaten as a snack or added to salads or cereal.

Cooking

Chopped figs add a nutty flavor to rice dishes. They can be used as a sweet addition to salads and side dishes. Figs can be added to olive oil and spices, such as garlic and rosemary, and used as a spread for focaccia bread. Figs can be stuffed with cream cheese or sour cream and served as an appetizer. They can also be used to stuff meats, such as pork chops or chicken.

Baking

Figs contain a natural humectant, which extends the life of baked goods. Their sweet flavor lends them well to being added to desserts, such as fig bars or cookies. Fig pudding makes a sweet treat to end a meal.

Freezing

Fresh figs should be washed and dried before being placed on a cookie sheet and frozen. Store figs in a zippered freezer bag or a rigid container. Figs also can be frozen in syrup.

1 lb. = 8 large figs
1 lb. = 12 to 16 small figs

Figs should be washed, and the stem’s hard part should be cut off before eating. They can be ripened at room temperature out of direct sunlight. Figs can be covered in plastic wrap and stored in the refrigerator for a few days or frozen for up to six months.

No. U.S. grades exist for fresh figs.

Figs are free of fat, saturated fat, sodium and cholesterol and are a good source of fiber.

Nutrition Facts Serving Size 3 medium figs (153g)

Amount Per Serving

Calories 120   Calories from Fat 0

% Daily Value*

Total Fat 0g   0%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 0mg   0%

Total Carbohydrate 28g   9%

Dietary Fiber 4g   16%

Sugars 11g

Protein 1g

Vitamin A 4% *   Vitamin C 6%

Calcium 6% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

California Fresh Fig Growers Association
www.calfreshfigs.com

California Fig Advisory Board
www.californiafigs.com

According to the Romans, the god Bacchus introduced the fig to man, making the tree sacred. Bacchus was crowned with fig leaves in images of the god.

USDA, Agricultural Marketing Resource Center
The National Center for Food and Agricultural Policy
Bouquet of Fruits, Inc.
Texas Cooperative Extension
New Orleans Times-Picayune
California Fresh Fig Growers Association
California Fig Advisory Board
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