Fig
Fig
Fig
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Fig
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Fun Facts

One of the oldest fruits on the planet, figs were an important part of life throughout the ages. Early Olympians ate figs for energy, ancient Romans devoured figs to increase strength, feel younger and reduce wrinkles, and the famous Mission Fig was really grown at missions throughout California starting in the 18th century. Today, California grows 100% of U.S. dried figs and 98% of fresh figs. Turkey, Greece, Portugal and Spain are also top producers.

Star Power

Can't drink milk? Eat a fig! One half cup of figs has as much calcium as a half cup of milk. Fresh figs, especially mission figs, are high in phytonutrients and antioxidants like carotenes, lutein, tannins, chlorogenic acid and antioxidant vitamins A, E, and K. Together, these phyto-chemical compounds help destroy cell-damaging free radicals, which protects the body from disease and pumps up the immune system. Dried figs are an excellent source of minerals like calcium, copper, potassium, manganese, iron, selenium and zinc – all key to healthy red blood cell formation. Did you know that you can use fig purée to replace fat in soft, chewy baked desserts?

Quick Preps

PREPARE: Rinse fresh mission figs in cool water and pat dry with a towel. Twist off stem with fingertips.

  • Eat fresh mission figs like you would an apple.
  • Add dried mission figs to trail mix, oatmeal or yogurt.
  • Add fresh or dried mission figs to flatbreads, quesadillas or pasta dishes.
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Fun Tip

Gather the kids for a super taste test, comparing varieties like Mission, Brown Turkey and Kadota. Yum!

Star-Powered Recipe

5 star dinner Mission Possible Pizza
Mission Possible Pizza

Serves 2-4

Ingredients

  • 1 whole wheat or gluten-free pizza crust
  • 1 tbsp. olive oil
  • 4-6 fresh figs, sliced longwise
  • 5 oz. goat cheese
  • 1 tsp. chopped fresh rosemary
  • ½ cup mozzarella cheese, shredded
  • ½ cup of baby spinach, kale or arugula (optional)

Method

  • Preheat oven to 420 degrees.
  • Spread a thin coat of olive oil on pizza crust.
  • Arrange goat cheese and figs with cut side up around the crust.
  • Top with mozzarella cheese and sprinkle with rosemary.
  • Place in oven and bake for 15-20 minutes.
  • Sprinkle with fresh baby spinach, kale or arugula before serving (optional).
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How to Store

Fresh: Put in a plastic bag and store in the fridge for 2 days. To freeze, wash, peel if you like. Mix 1½ tsp. ascorbic acid with each 6 tbsp. of cold water, then pour over figs. Place coated figs in airtight containers or freezer bags for about a year.

Dried:Store at room temperature for up to a year. After opening, place in airtight container or plastic bag. Refrigerate to avoid hot, humid environments. Dried figs can stay in the fridge for up to 12 months. To freeze, place dried figs in airtight containers or freezer bags for up to 18 months.

How It Grows

Fig trees grow up to 30 feet high and love being in the sun all day long, with edible leaves that can grow 10 inches long. It takes a while for the trees to produce their first fruit - from 2 to 5 years! Fig tree branches don't grow blossoms. The blossoms are inside the fruit. Many tiny flowers produce the crunchy edible seeds that make figs so delish. Beware the fig sap, though. It can irritate the skin.

Peak Seasons

Fresh: Summer, fallDried: All year long

Varieties

Mission, Brown Turkey, Kadota, Fragola, Verdone, Conadria, Calimyrna, Adriatic

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