Fresh figs (approx. 50g)

The pear-shaped fruits grow up to 8 cm in size. The colour of the thin shell varies from yellow to green to dark purple. The darker the skin colour of the fig, the sweeter, softer and creamier the light pink to dark red sweet-aromatic flesh, interspersed with small seeds.

Origin

Fresh figs come from South America in the winter months, from Spain and Italy from June to July and from France and Turkey from September to November.

Tips

Fresh figs should be eaten as soon as possible. Until then, they are kept covered, lying freely next to each other in the refrigerator. The figs are optimally ripe when the flower head bursts open and the fig begins to "juice".

Preparation

Figs are almost exclusively eaten raw. To do this, cut the well-chilled fruit in half lengthwise and spoon out or quarter it and remove the flesh from the skin. Fresh figs are ideal with savoury side dishes such as cheese, ham and salami, as an addition to fruit salads or processed into compote, puree or jam. Figs add a refined, oriental touch to meat and poultry dishes. To enhance the flavour of the figs, you can drizzle the fruit halves with a little lime juice.