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.

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