Fresh figs come to Canada in three waves; 1st, 2nd, and 3rd crops. The 1st crop is harvested in May and June. The temperatures are still moderate in California, so the fruit is more mild, with a lighter pink interior. The 2nd crop comes to us at the end of July and August, and this is when they are at their luscious peak. The rising temperature in the orchards sends flavour and nutrient levels up as well. By October and November, when we are seeing the last of fresh figs, the fruit will be paler again.
In the produce section, look for firm, but not hard, fruit. And when you get it home, don't let them sit around too long. Keep them refrigerated and enjoy them as soon as you can. If they seem too soft to eat fresh, then use them in a cooked dish. There's no need to ever waste a fig!
Fig nutrition facts
Nutritionally, figs are a sweet power-house; being very high in dietary fibre, manganese, potassium, and calcium. Listen up all you vegans; a half-cup of figs contains the same amount of calcium as a half-cup of milk. And figs are a great way to top up our daily recommended intake of fruits; 3 to 5 figs is a serving of fruit. Add a handful of nuts—almonds go perfectly with dried figs—and you've got an incredibly healthy and delicious snack. Add some cheese and a lovely tawny port and you have an elegant and healthful alternative to dessert.
Fun Fig Factoid
In ancient Greece, the fig was so prized that the export of her finest specimens was outlawed. People were rewarded for informing on others who dared to break the law, and from this came the word sychophant. The word is derived from the Greek, sykos, meaning fig, and fanēs, or, to show. Thus, a sychophant is a tattletale who hopes to win favour with a higher-up by sucking-up or throwing someone else under the bus.
Cooking with fresh figs
Click to see Fresh Fig Recipes by The Canadian Living Test Kitchen.
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