Fig Tree in My Front Yard

Fig Tree in my Front Yard

I have a big, beautiful fig tree in my front yard that is teeming with fresh fruit right now. When the figs first started appearing about a month ago, a squirrel living in our yard would devour the ripe ones before I had a chance to pick them. Now that we’re in the thick of fig season, the squirrel can’t keep up, and there is plenty of fruit to go around.

Fig Tree in my Front Yard

Fresh figs, when fully ripe, are like candy to me. They’re sweet and juicy and honey-like, not to mention incredibly beautiful. In the past I’ve stuffed them, topped warm gooey cheese with them, grilled them, made jams with them and sprinkled them on salads. Now I’m looking for more yummy ideas.

What are your favorite ways to prepare fresh figs? Do you prefer them raw or cooked? Please share your ideas in the comments below!


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  1. Believe it or not, I was thinking of you this afternoon when I made kale salad…I found a bottle of fig infused balsamic vinegar, so I used olive oil, the vinegar, salt/pepper, pecans and fresh figs. Suffice it to say, it will be on the Rosh Hashana menu–it was amazing. And you are the shiksa that started it all…with a much needed olive oil massage!!! Thanks for the all your helpful tips; you have brought the adventure back to our kitchen and for that I will be forever grateful <3

  2. Pizza is also good with brie, add figs and arugula, after baking the dough…prosciutto may also be added for those who wish.

  3. Try soaking them in a decent brandy for a few days after poking holes with a needle to let it soak in really well.

    Then glaze with a sugar cookie glaze that gets hard like rock candy.
    1 cup confectioners’ sugar
    1 tablespoon light corn syrup
    2 tablespoons water
    Stir confectioners’ sugar, corn syrup, and water together.This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of clear.
    Serve with vanilla ice cream or a parve sorbet

  4. Fig Jam

    2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
    1 1/2 cups sugar
    1/4 cup plus 2 tablespoons fresh lemon juice
    1/2 cup water


    In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.

    Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.

    Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

    Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.

    Makes three, 1/2 pint jars.

  5. My favorite recipe in the whole world for figs…..pick them at just right time… in a box with tissue paper dividers….close box up securely and ship them to Sherry Alexander in Adkins TX (giggle,giggle) 😉

  6. I have two small fig trees that I bought earlier this Spring. I will keep them in pots in my library during Winter but leave them outside all Summer. Do you do anything to them? I love fresh figs!

  7. Figs have been one of my favorite foods since I was very young. I simply ADORE them. Fresh, dried, pickled, brandied, even “Newtons”. The only thing I haven´t tried is the…well…”clothing” options!

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