fruit of the month: figs

Figs are believed to have originated in the Middle East and are now grown in many parts of the world including Australia. The season in Australia is a relatively short one – late summer to mid-Autumn – so enjoy them fresh while you can.

Figs have a rich history: the fig tree was the Tree of Life to the ancient Egyptians, and in the Bible they were said to grow in the Garden of Eden and their leaves were allegedly used to cover Adam and Eve’s nakedness.

Figs are one of the highest plant sources of calcium and fibre, and also contain potassium, magnesium, vitamin B6 and antioxidants.

When selecting figs, choose clean, dry fruit with unblemished skin. The colour of the skins is of little indication of ripeness, so give them a gentle squeeze – there should be a little “give”. Ripe figs are quite delicate, so handle with care! As figs are easily perishable, consume as soon as possible after buying. Ripe figs will keep in the refrigerator for 2-3 days however serve at room temperature to enjoy the full flavour. Unripe figs can be left at room temperature for a day or two until the flesh softens.

Remove the stems before eating. The entire fig including the skin can be eaten, although some people prefer to peel them if the skins are thick. Figs can be enjoyed in either sweet or savoury dishes.

Here are five ways to enjoy figs:

1. Grill halved figs with honey and serve with mascarpone or fresh ricotta.
2. Add sliced figs to a salad of rocket, walnuts and blue cheese.
3. Wrap halved figs with thinly sliced prosciutto and drizzle with caramelised balsamic.
4. Include quartered figs as part of a cheese platter.
5. If you’re lucky enough to have a fig tree or access to an abundance of fresh figs, make fig jam.