Figs: The Fruit of the Gods

Figs are considered one of the most universally beloved fruits. Growing up they were definitely one of my all-time summer favorites, and I was lucky, we had so many fig trees growing all around our house.

I still have memories of harvesting them early in the morning, when the sun was just peeking out from behind the trees. That was when they were best, firm yet supple, and soft like a baby’s skin – that’s how we knew they were perfectly ripe.

Historical Fig-ures

The fig tree is believed to be one of the earliest fruit trees to be cultivated. They are steeped in a rich and ancient history that spans 11,000 years, and there’s even some evidence of cultivation that dates as far back as the neolithic period.

In Ancient Mesopotamia, figs were first domesticated in the fertile crescent, a region in the Middle East that includes modern day Iraq, Syria and Turkey.

In Ancient Egyptian and Greek civilizations, figs were viewed as a highly valued and sacred fruit that was considered a symbol of prosperity and fertility. Figs made their way to Ancient Greece in 5000 BC, by way of China.

Over time they became a well-known symbol of wealth, and abundance. The Greeks considered them a gift from Demeter, the goddess of harvest, fertility, and the earth. Enjoyed by rich and poor alike, dried figs were an integral part of the daily diet of ancient Greeks.

Fig Forward…

These days, these juicy little gems are still highly valued, and grown just about everywhere in Greece. They thrive in the warm, humid, Mediterranean climate, even when grown at higher elevations.

To thrive, fig trees seem to need a special combination of dry months during which they flower and fruit, followed by a quiet period of winter chilling. This seems to be the magic combination that allows some fig trees to be able to live as long as two hundred years.

While relatively low maintenance, growing fig trees take time and care – most fig trees need three to five years to start producing a ripe fruit; once they do, depending on the variety, they go on to yield one or two harvests per year.

It’s also worth noting that once figs have been picked, they have a very short shelf life, only lasting about 72 hours. It is for this reason that many figs are produced specifically to be dried.

It’s important to note that while there are a few main varieties that everyone knows (Black Mission, Calimyrna, Kadota, Golden Figs, Brown Turkey, Dottato), there are over 700 varieties currently grown throughout the world – all with unique flavors and textures.

Nevertheless, they all have something interesting in common – figs are known as Syconium, or fruits that are actually many fruits in one – in fact, each seed inside a fig is its own flowering fruit…which makes them quite special!

The Mediterranean, though the perfect climate for growing figs, is not alone in raising these prized fruits. They are now grown all around the world with Greece, Morocco, Algeria, Spain and Turkey among the top global producers, creating a plethora of products, from jams and honeys to pharmaceuticals.

California, however, has also become a major supplier of dried figs. They produce two varieties, mission figs and golden figs. It was New World Spanish missionaries who first introduced Mission Figs to the America’s back in the early 16th century.

Grown in the San Joaquin Valley, California now ranks second as a fig producer globally, (right after Turkey) and first within the nation.

Big Fig Health Benefits

As we know, figs can be consumed fresh or dried, including the skin, flesh and seeds – and with all figgy goodness comes a host of health benefits! Figs are a great source of calcium, potassium and iron, as well as dietary fiber.

What many people don’t know is that while dried figs contain more sugar and calories, they also have more dietary vitamins and mineral then their fresh counterparts.

The drying process actually boosts their fiber content, and makes them easier to digest. It also maximizes their health benefits which includes: promoting heart health by lowering blood pressure and cholesterol; aiding digestion; promoting a healthy gut; and serving as an effective laxative.

Remember, before adding any foods to your diet, always ask your doctor.

Papou knows Best…

My Papou (grandfather in Greek) believed that both the leaves and the sap from the fig trees have special medicinal qualities. He always told us they would be helpful in healing a variety of things that ailed us, everything from skin conditions (like eczema and psoriasis), to helping with weight loss by curbing sugar cravings, to boosting our metabolism and immune systems.

I will always remember how my Papou loved eating them. It was simple, and delicious – he’d just take two figs, put some walnuts in between them, and then drizzle with honey and some nice freshly ground pepper.

Whenever I would see him making one of his little sandwiches, I would ask him to make one for me, and we would toast with them, as the honey dripped down our fingers. It’s the simple things in life, as he taught me – figs in the summer were one of those things…

Getting Figgy with It

There are an infinite number of ways you can incorporate figs, dried or fresh, into your daily meals.  I love using them in breads, salads, and especially desserts.

Think about simple roasted figs, dress simply with olive oil, a drizzle of honey, salt and black pepper – as the sugars caramelize, they warm the flesh, creating a beautifully harmonious burst of juicy flavors as you bite into them.

Or, what about summertime grilling – it doesn’t have to be meat, though I think lamb or goat would be the perfect pairing for bright and sweet combination of figs, lemon, and oregano.

I love the idea of using meaty mushrooms instead of meat with these same flavors – the earthy unctuous nature of the mushrooms goes so well with the fruity, floral flavor of the figs.

Salads, of course, are the perfect playground for figs, whether fresh or dried – I like using arugula as a base because the peppery nature of the leaves works so well with the sweet, succulent figs – and if using dried, the textural bonus of the crunchy seeds can substitute for croutons.

My Yiayia (grandmother in Greek) always made us the traditional spoon desserts, Glyka Koutaliou, with figs. She simmered them in water with sugar and honey, creating simple syrup, and left them on low heat until they were almost translucent.

She’d transfer them to a jar, and we’d all sneak a fig or two until they were gone, leaving only the figgy syrup behind. She herself didn’t like the figs, because the seeds would get stuck in her teeth, but she would use the syrup to bake with, and everything she made with it was infused with fig-essence.

Keep in mind, as Papou reminded us, it’s not just the figs themselves that are of culinary interest – the leaves themselves can provide a savory addition to your favorite dish! The leaves are edible, and they have a wonderfully sweet, nutty, earthy aroma.

I like using them for some meat dishes to lend not only flavor, but texture as well. In Greece we use the leaves as a wrapper to make small little bundles of meat that are then buried in the ground and topped with coals. The meat is then slow-cooked until its beautifully tender and delightfully fragrant.

While it’s not recommended that you eat the leaves alone, they do lend themselves to being used in a variety of ways: they can add a subtle flavor to syrups, be blended into an oil for a nutty accent, or crushed and then mixed into what could become a flavorful ice cream or even sorbet.

Not just a Fig-ment of my Imagination

One of my most memorable associations I have with figs brings me back home to trees that lined our garden.

It was there, under one fine old fig tree that my father reflected on my future at the age of seven, after having tasted my meatballs (the first I ever made), when he said that he knew that one day I would become a great chef… and the rest, as they say, is history.

All food dish photo credits are Chef Loi