It’s that time of the year when Figs are in season. Be quick, they are only in season for such a short time (from late Summer to mid Autumn).
There are two independent Fruit and Vegetable Grocers in Lane Cove and they both stock fresh seasonal and delectable fresh figs. It’s time to celebrate a fruit that tastes sensational in antipasto, salads, desserts or even on its own. A fruit for all occasions (after all Adam and Eve did use Fig Tree leaves to hide their nakedness in the Garden of Eden)
But first, how do you know a Fig is ripe?
Anne Marie Cummins (a local food blogger from the FoodtoFilm) advises you should choose figs which are firm to touch with a smooth skin. They are fragile, so make sure you pack them carefully and eat within a few days. A fig’s colour is not a sign of ripeness. However steer clear of figs with split or very wrinkled skin and always check the case for signs of mould. But don’t despair if the Figs are squishy as they are perfect for Fig Jam.
Another Local Food Blogger Sally Boyle from fabulous food blog Simmer & Boyle recommends you toast some sourdough and then spread a good layer of ricotta and the top with slices of figs.
Emma from Life Leaf Fruit Market loves to put together Antipasto plates. Her tip is to combine fresh figs with creamy goat’s cheese and Proscuitto. Anne Marie Cummins suggests you can use stilton instead of goat’s cheese.
To add some pep to your salads include some Figs. Emma from Life Leaf Fruit Market suggests you try a Fig, Rocket, Walnut, Feta and Glazed Balsamic Salad. Easy to prepare and it looks superb.
For a fabulous Pizza, spread the pizza base with Fig Jam and the top with Brie and cook. You won’t regret it.
Of course what also goes with fresh seasonal figs – a nice drop of wine. I asked Paul from Cellarbrations Lane Cove to tell me a few wines that would be prefect with figs. Paul’s advice was:
Fresh figs on their own go well with a lightly chilled fruity red, I would suggest the Springvale Pinot Noir or the Dubeouf Beaujolais.
If the Fig salad is with served with blue cheese, than a wine like the McWilliams Fruitwood Red (cheap & cheerful) or some other sweet red table wine will pair well. For a fig dessert I would suggest an aged Botrytis Semillon for cooked/pudding like desserts – De Bortoli Noble One For a fresher dessert you could serve an Icewine or Riesling based dessert wine. If the Figs are with chocolate or a rich caramel, I would suggest going as far as a Pedro Ximenez sherry.
There you have it the versatile, delicious Fig – in season now. I hope you like our suggestions and thank you to the fabulous Food Bloggers above who shared their wisdom.
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