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Figs
Many of today's most popular foods, including olive oil, beans, grain and figs to name a few, date back
to the beginning of history.They are believed to be one of the first fruits to be dried and stored by
mankind. Figs originated in the Mediterranean areas of Europe and were first brought to the United
States, around 1575, by the Spanish settlers.
Fresh figs are still produced in great quantities all along the Mediterranean basin. Today, California's
hot and dry Central Valley produces the largest amount of figs in the United States. California is also
the number two largest fig producer in the world. Even though California is a large producer, figs are
not very popular in the United States. When I was growing up in Sicily, figs were common in most dishes
during the fig season, however, when I ate figs in the United States people always wondered what I was
eating.
When most Americans think of eating figs, they are probably planning to open a package of Fig Newtons.
This dried fig cookie is very popular and probably the most common way people enjoy eating figs.
Selection & Storage
It is important to handle figs carefully because they are extremely fragile and can bruise easily.
Select plump, fragrant figs that have a little give when touched. Avoid those that are hard, mushy, or
show signs of mold. Also avoid figs that are dry or have splits on their skins. Occasionally figs will
have some scarring as a result of the fruit brushing against the leaves of the tree, however this does
not damage the quality of the fruit.
Figs that are not fully ripe when purchased can be ripened on the counter at room temperature. Ripe figs
are quite perishable and should be used as soon as possible. They can be refrigerated for up to three
days. To prevent bruising, place figs in a single layer on a plate lined with paper towels and cover
with plastic wrap. Figs can also be frozen for up to six months.
Preparation
One of the best ways to eat figs is fresh out of hand, skin and all, after thoroughly washing them. Figs
are also popular wrapped in prosciutto, eaten as a first course or an hors d' oeuvre. Another great hors
d' oeuvre is to stuff figs with nuts or mascarpone, the luxurious Italian sweetened cream cheese. Figs
can also be wrapped in thin sheets of pancetta, the Italian unsmoked bacon, cooked until the bacon just
crisps and served as you would raw figs and prosciutto.
Figs take well to poaching or stewing, by themselves, with summer fruits, or with dried fruits. They
also bake well. It is recommended that you bake them just until they soften which will concentrate their
sugars even further. Although it's not well known, fresh figs, like fresh pineapple, contain enzymes
that prevent gelatin from setting and, therefore, are not recommended in gelatin based desserts.
Varieties
Although there are more than a hundred varieties of figs, only a few are produced commercially.
Black Mission figs are the best-known variety
grown in California. Despite the name it is more of a deep purple than black, with a pear or teardrop
shape. Inside, the Black Mission fig has a crimson flesh loaded with tiny, edible seeds.
Kadota fig is rounder with a firmer, thicker,
yellow-green skin and a pale interior that has a reddish-brown center.
Brown Turkey figs have a brownish-purple skin
and rich red flesh.
Brunswick is a large dark brown fig with a
mild flavor.
Celeste is violet skinned, and has a
rose-colored, tasty flesh.
Calimyrna figs are one of the larger varieties
that become a pale yellow color when fully ripe. The figs amber flesh drips with syrupy juice from the
bottom or stem end of the fruit, when totally ripe. They have a sweet, slightly nutty flavor but are
rarely seen fresh, particularly outside of California, because they are so perishable.
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