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.
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!
Jennifer Onaitis Legler says
Cut figs in half. Sprinkle with balsamic. Add a dollop of goat cheese and a twist of prosciutto. They go quickly like deviled eggs.
Daphne Steinberg says
A recipe for a fig chutney that lasts would be most appreciated. Here in Alexandria, VA, my husband and I are readying ourselves for the SECOND crop of figs from our tree in about 6 to 8 weeks. I did a variation of this: http://www.flickr.com/photos/veganfeast/4711207338/. I stewed the figs. It was amazing.
Cheryl Peskin Walters says
Anything with figs! My bestie has the yellow ones.
Grazia Francioli Bittner says
Sure eat them right off the trees as i did in Italia!
Cecelia Pool Jones says
there is nothing better than eating a ripe fig of of the tree, our neighbor used to give bags of them, they werent mission figs but some other kind.
Linda Pollack Martin says
I do leave some figs on for the birds to eat…that way I get most of them and they get a few.
P.a. Toller says
Pizza is also good with brie, add figs and arugula, after baking the dough…prosciutto may also be added for those who wish.
Nikki Johnson says
I went to an italian restaurant the other night that had fig, prosciutto, and balsamic vinegar bruschetta. I wasn´t fond of the prosciutto, but it seemed like a good idea.
Shelley Farrell says
poached figs with mascarpone stuffing!!!!!
Julia Barron Steiner says
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
Tori Avey says
So happy to hear that Julia! Sounds delish, might have to “steal” your idea… 🙂
Marissa Jensen says
Fig scones or fig and Brie stuffed puff pastries.
Mary Reale says
Here´s my favorite fig recipe: Cold, clean, and in my mouth!!! Nom nom nom…
Patricia Pool Gillogly says
Fig jam
Patricia Pool Gillogly says
So is mine!
Cheryl D Lee says
I made a really good fig compote. It´s on the blog if you want to see the recipe. http://blackgirlchefswhites.com/wordpress/2011/09/25/hibiscus-scented-fig-compote/
Ruth Hofman Sopin says
I have a fig tree in PA. So excited to see figs growing can wait to eat the,.
Shari Marks says
Gil Marks made us fig jam for Rosh Hashana when we had a fig tree in our yard
Barry Carlton says
Salads, sauces, many stuffings. We had both the green/yellow and purple/mission groves in CA. You could dehydrate them too.
Claudia says
Fig goat cheese pizza sounds so good!
Alix Furer says
Fig infused vodka!!!