- german name: Feigen
- swiss name: Feigen
- french name: Figues
- italian name: Fichi
General Information: The fig was an early symbol of peace and prosperity. There are hundreds of varieties, but all have a soft flesh and a plenitude of tiny edible seeds. Both green-skinned and purple-skinned varieties can be found at the market. Most come from Turkey, Greece, Italy, or Spain.
Season: June until October
Purchasing Tips: Figs should be slightly soft, but not mushy. Avoid those with blemishes, or with dark spots.
Storage: Figs are very perishable, and they should be used soon after they’re purchased. They can be refrigerated up to 3 days.
Cooking Tips: Figs are enjoyable raw and in salads. Cooked figs (roasted or seared) will have a more pronounced sweetness because of the caramelized sugars. They are often matched with high fat meats like duck, goose or pork. Figs also make excellent preserves and tarts.
Nutritional Info: All figs are a good source of iron, magnesium, calcium and phosphorous, as well as a healthy amount of Vitamin B.« back to What's in Season