12 sweet and savory recipes with figs

Varieties and benefits of fig

Emblematic fruits of Mediterranean civilization, there are two main varieties of fig:

• The white variety, the sweetest, has a pale green skin and the flesh is red.

• The violet, less juicy than the white one, has purple skin and its pulp is purple.

It is much easier to find purple figs in our shops than white figs, even though they are tastier. The latter are much more fragile and therefore difficult to transport.

Contrary to popular belief, figs are not among the most caloric fruits. Fresh, they provide 69.4 kcal per 100 g, about as much as apples or plums. They are rich in vitamins, antioxidants and minerals, particularly calcium and potassium. They also promote intestinal transit thanks to their dietary fiber content.

How to choose figs?

It’s all about touch. It’s important to choose your figs carefully because once picked, they don’t ripen anymore. They must be soft, tender but have a firm tail. They must be soft but not too soft. We’re talking about a “white drop” that pearls at the base of the fruit, a sign that the fruit is fresh.

How to cook figs?

We enjoy them fresh to bite into, but figs are also famous in jam. They are also wonderful in sweet and savory dishes, from starters to main courses and aperitifs.

A sweet and salty marriage

With goat cheese or feta, one thing is for sure: we love it when figs show their noses. You can combine this mixture with a salad by adding Parma ham and/or walnuts. Or simply roast the figs and place them on a base of fromage blanc or feta. They also have their place in a “grazzin plater”, where cheese and cold cuts meet. More of a hot aperitif? In this case, opt for a savory tart or toast with goat cheese.

For those who like Hawaiian pizza with pineapple, why not replace the exotic fruit with figs and add garlic and coconut cream? You will get a sweet balance of flavors. Once cooked, the fig will bring a very appreciable caramelized touch.

Roasted or caramelized, figs will also enhance meats with character such as duck, pork or even rabbit. Not forgetting the essential duck breast with figs. They absorb the juices of the meat during cooking while becoming tender and mouth-watering. To be tested without hesitation!