Fresh Figs Sweet and Savoury Recipes from Provence
Sweet and earthy, the fragrance of a fig tree full of almost ripe fruit is like standing in a pot of jam. The fig tree is known as the Common Fig. It grows both cultivated and wild in most countries that are close to the Mediterranean and in many parts of Asia. Some tree varieties will bear fruit up to four times a year.
Literally, as old as the hills, the fig has been cultivated by humans since Neolithic times (9400 – 9200 BC). Symbols of the fig and fig leaf are evident in literature, religion and art. The fig leaf often used to characterize modesty by covering private parts.
The fig tree does flower, however, the blossom is not visible as it is inverted and develops inside the fruit. Many fig tree varieties bear fruit twice a year; a first crop (breva) in the spring and then the second production in late summer. The second harvest is typically larger with higher quality fruit. The fig season is fleeting as the fruit is delicate and does not travel well. Fresh figs are an exceptionally high source of calcium and fibre. Often figs are dried or made into jam due to the rate at which they perish. Read how Jemma discovered that it is possible to have too much of a good thing when it comes to figs.
Recipe Ideas with Figs:
Click here for the original post and a recipe for Dried Fig Squares with a Walnut Crust.