Fig

Fig

By
From
Encyclopedia of Food and Cookery

Fresh figs are sweet and luscious eaten raw when they are very soft and ripe. Pick them from the tree if you have the chance and eat while still warm from the sun. There are more than 150 varieties of fig, ranging in colour from greenish-yellow to very dark purple, and the entire fruit is edible. Figs should be eaten at room temperature; if they are too cold their delicate flavour is lost. Dried figs are extremely sweet and can be used in cakes and puddings or stewed.

Ways to use figs:

Fig Salad: Slice fresh figs, sprinkle with brandy and serve with cream, or sprinkle with sweet white wine and serve with yoghurt.

Prosciutto and Figs: Halve figs and arrange paper-thin slices of prosciutto around them.

Figs with Orange Juice: Cut stalks from 4 fresh figs, quarter them and place in a serving bowl. Pour over them the freshly squeezed juice of 1 large orange and set aside for an hour before eating. Serves 2.

Baked Figs: In an ovenproof dish arrange 5–6 slightly underripe whole figs. Pour in 60 ml water, sprinkle with 55 g sugar and bake in a preheated moderate oven for 20 minutes. Serve chilled with cream. Serves 2–3.

See also Fruit, Dried and Candied.

Ingredients

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