The Five and Five of Figs

In season right into Autumn, figs are an exquisite fruit, prized by humans for thousands of years. Here are five things you might not know about figs, and five delicious ways to use them.

Five Facts about Figs

Figs have been cultivated for over 3000 years and are native to the Mediterranean and parts of western and southern Asia. They were one of the first plants to be cultivated by humans, preceding the domestication of wheat by 1000 years.
Ancient Greeks and Romans prized the fig and it appears in the writings of Aristotle and Cato the Elder.
The ‘fruit’ of the fig is called the syconium and is actually comprised of thousands of tiny flowers, each of which bloom inside the cup-like structure and grow into tiny fruits, known as drupelets.
While most varieties of fig are self-pollinating some require caprification, which is pollination by the Capri fig by means of a tiny wasp. The wasp lays its eggs in the Capri fig and as a result becomes covered in its pollen. When it visits other types of figs such as the Smyrna or San Pedro fig in the orchard, it pollinates them.
Today figs are grown around the world in temperate, dry climates – in Australia the Riverland in South Australia provides the ideal conditions: warm and dry, but not too hot.

Five ways to use figs

1. Fresh

Figs are at their delectable best when fresh – enjoy them as they are or try the traditional pairings of figs with prosciutto and cheeses of all sorts, from crumbly parmesan to a rich creamy brie. They are also used as a sweet accompaniment to meat in Moroccan-style dishes. Here are some ideas to try:

Marinated Figs with Brie
Fig and Bocconcini Caprese
Sweet and Spicy Lamb with Figs
2. Dried

Because of the fragility of fresh figs, most of the commercially grown crops in the world are dried. Figs are pressed and threaded onto a string and hung to dry in the sun. They can then be used for cooking in cakes, puddings, slices and biscuits. They can be soaked and poached in wine as a dessert and make a great addition to a cheese board.
3. In jam

This homemade fig jam is the ultimate condiment. Spread it on toast, slather it on freshly baked scones or add a dollop to a cracker with soft, creamy cheese.
4. As a paste

If you experience a glut of figs, perhaps from a backyard tree, fig paste is easy to make. Tasmanian cooking treasure, Sally Wise, author of A Year in Bottle, has an excellent recipe for Fig and Port Paste. This makes a brilliant addition to a cheese board.
5. In cakes and desserts

Fresh figs pair beautifully with cream, custard, ricotta, and mascarpone to make delicious tarts, cakes and desserts. Try your hand at this Fig and Custard Tart.