FIGS (“Higos” or “Brevas”)

Types of Figs

Even some locals do not really know a “higo” and a “breva” are not the same fruit! In fact, there is only an English word to refer to both fruits, which is FIG!

Both higos and brevas do come from the same tree, but they come in different months (brevas come at the beginning of June and figs at end of July).

The main differences between them: Brevas are bigger and a bit less sweet than figs. Brevas are commonly more expensive too.

TYPE OF FIGS: black ones; green ones and “pellejo de toro” ones.

1. Black figs are the most common ones and they come from the same fig tree as the brevas (So that means these trees provide 2 harvests in 2 months, not too bad!)

2. Green figs are not that common and they have a very similar flavour to the black ones. However, these green ones come from a fig tree that only provides green figs (not brevas’ harvest…)

3. Pellejo de toro figs (a roughly English translation would be; bull’s skin figs), these are the sweetest figs; they have a kind of honey at the bottom. Their skin is quite thick, therefore the word bull. This type of fig is also characterized by having white tiny spots on their skin!

Fig trees are perfect to be grown in this area of Spain as this tree requires a warm weather. Even harvests are picked in the middle of the year, they start growing at the beginning, but that can have a dangerous side. January, February or March can have some very cold weeks (even it is not common, we can also have some cold weather from time to time). What can happen with figs if we have very cold days? Most of them can get frozen, so, unfortunately, our harvest will be very poor.

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”

― Elizabeth David, An Omelette and a Glass of Wine

Nutrition

Figs remind us of jewels in nature, and they are. They are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness, plus natural sugars and soluble fibre. A 100g serving of fresh figs provides approximately: 80 calories, 1.3g protein, 0.3g fat, 20.3g carbohydrate and 2.2g fibre.

They are recommended for the intestines and act as a natural laxative because of their high fibre content. High salt intake can lead to deficiencies of potassium and this imbalance between the two minerals can lead to high blood pressure. A diet rich in fruit and vegetables – including fresh figs, naturally increases potassium and helps lower blood pressure.

Figs can be a useful food to include in the diet for those watching their weight. High fibre foods provide feelings of fullness and can reduce hunger and cravings. Figs also contain prebiotics, which helps support the pre-existing good bacteria in the gut and are a source of calcium, a mineral good for bone density.

How to Pick and Keep Them

The season for fresh figs is between summer and autumn and figs perish quickly, usually best eaten within one to two. Ripe figs have a sweet fragrance. When brought home, ripe figs should not be washed until ready to eat. They should be kept in the fridge for approximately two days. If not yet ripe, keep them at room temperature.

Figs can be consumed either peeled or unpeeled, depending on the skin and personal preference. Eating excessive amounts of figs is likely to have a laxative effect and so they should be enjoyed in moderation!

Our friends are always looking for ideas for using figs up quickly, so we thought we would put a few together here.

Ideas for Use

Breakast

Figs can be eaten fresh, peeled, or unpeeled, with yoghurt or fruit salad or baked in muffins. Or try cooking them in oatmeal and taste that melting sweetness.

Salads

There are numerous options, but they partner very well with mozzarella, stilton, goat´s cheese and nuts. Add them to green salads with cheese and tomato or grain salads. Or like one of my favourite authors, the Iranian, Sabrina Ghayour: Fig, pecorino, walnut and balsamic vinegar salad, or figs, artichoke and Spanish ham salad.

Starters or Light Meals

Try figs stuffed with goats cheese and walnuts with a drizzle of honey and balsamic, cooked at 200 degrees for about 10 or 12 minutes.

Or baked in a puff pastry tart, with roquefort or another cheese and some herbs. Here is a delicious recipe:-

Fig Tart with Caramelised Onions, Rosemary and Stilton

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (650g), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnishing
Little sugar
1 teaspoon sherry vinegar
¼ cup milk
1 egg
Flour for dusting
340g prepared puff pastry
1 pint fresh figs (340g), stemmed and cut in half lengthwise
Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional

Preparation

In a large frying pan over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are soft and a little brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan. In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.

Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture. Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary and honey, if desired, warm or at room temperature.

Another tip for your Sunday Roast: You throw a few figs in with your roast dinner and roast them alongside onions.

Dessert

Besides simply, with yoghurt and/or honey, try them poached in juice or red wine.

Cheese Course

Fig chutney with chilli and lime – for one jar

8-10 fresh figs
1 lime
1 red chilli
350 g of sugar
1 star anise
salt and freshly ground pepper

Preparation

Remove the stems from the figs, but leave the shell on. Cut the figs into four pieces. Squeeze the juice of the lime and pour it into a saucepan.

Cut the chilli in two, remove the seeds and chop it finely. Add the chilli pieces to the pan along with the sugar and star anise. Let the mixture boil for a bit and season with salt and pepper. Add the figs to the pan and let the mixture simmer on low heat for a few minutes, until the figs soften. Remove the pan from the heat and let the chutney cool.

Serve the chutney with a hard type cheese.

Other

Figs can be dried in the sun (or even on a car dashboard) on wire trays and then placed in cleaned jars.

Home-made Fig Jam

Finely chop 12 ounce figs.
Mix in saucepan with 1/4 cup sugar, 3/4 cup water and 2 tablespoons lemon juice. Place over medium heat. Cook, stirring, for 10 minutes or so until jam-like. Remove from heat. Cool. Cover and chill.

Or instead of making jam, simmer chopped figs with a few sprigs of thyme and add some caramelized onions for another savoury chutney

Finally, how about something very different:- a Fig Cocktail!

Maple Fig Old-Fashioned Cocktail

1 fresh fig, stem removed, quartered
7.5 ml ounce maple syrup
50 ml ounce whiskey
15ml fresh-squeezed orange juice
1 dash Angostura Bitters
Orange peel for garnish
Fresh fig, for garnish

Place fig pieces in the bottom of mixing glass. Add syrup and muddle until smooth. Add whisky, juice and bitters. Fill glass with ice. Shake and strain through a strainer to a separate glass. (If you don’t have a fine strainer, double-strain to limit pulp and seeds.) Pour cocktail into an old-fashioned glass filled with ice. Drop peel and quarter fig into the cocktail.

Or even simpler try some frozen pieces of fig dropped in refreshing cava or prosecco for Summer….