How To Eat Figs

Fresh, ripe figs are a delicacy that not many people get the chance to enjoy. Because of this, a bit of information may be helpful to those of you who haven't experienced a fresh fig. Unlike the dried version, which will live on indefinitely in the cupboard, fresh figs are highly perishable and must be refrigerated, and handled carefully. They are picked ripe, which makes them sweet and flavorful, but also very delicate, and they need to be eaten right away.

Figs do mold quickly, but many people mistake the blue, waxy-looking substance that forms along the bottom or on a split for mold. This is the fruit's natural attempt to heal and close up the opening, and is edible and flavorless. Check your figs when you get them home. If there is moisture in the container, put them on a new paper towel. If you do see a bit of mold, wipe it off and eat up--it isn't like the mold that forms on bread where it ruins the whole thing, and honestly, even a moldy fig is better than no fig!

Usually, I have a difficult time doing anything but just eating my figs right out of the box or slicing them into a salad, but occasionally, I can manage to get a couple of them onto a plate, cut off the stem and score an "x" across the top so I can open them up. Then I put a dollop of chevre or quark cheese in them and drizzle with Blue Heron's Ambrosia apple syrup, or honey, or some well-aged balsamico (the thick, expensive stuff). They're wonderful with a nice chilled moscato, or maybe port. Sometimes I add a bit of pecan in the mix. Another great addition to figs is prosciutto and mascarpone cheese. Blue cheese also complements the flavor well, so mix and match, and find your favorite combo.

Tip: Dried Tomatoes

Pour a tablespoon of wine or balsamic vinegar over tomatoes, cover and let stand 30 minutes. Add herbs and bay leaf Cover tomatoes with oil; stir or tap jar to remove any trapped air. Store in fridge use within 6 weeks. Additions Add feta cheese, olives…serve with pasta, salads or serve as an appetizer with a...Read more

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