Figs-The Tree of Life

I love figs these always seem like such a special treat and they always take be back to living in southern Spain. As I had a fig tree close to where I stayed and often picked these straight off the tree, although avoiding the wasps that live around fig trees is a challenge. Whilst figs can be grown in the UK, English figs are never quite as sweet and if we buy the imported ones, which are picked when not quite ripe, they rarely have the syrupy intensity of the ones we enjoy on holiday. One of life's finest fruity pleasures, sweet, fragrant, juicy figs sun-warmed and straight from the tree.

“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- Writer

Figs were a gift from the Romans (via Asia) which doesn’t surprise me at all, as I think of them as been slightly decadent and the Romans certainly loved and still love life! Since Biblical times figs have been associated with sin. Judas hung himself from a fig tree while Adam and Eve covered their private parts with fig leaves. Known as ‘The tree of life’ by the ancient Egyptians, they were much enjoyed by Cleopatra. Remnants of figs have been found in excavations of sites traced to at least 5,000 B.C. making the edible fig one of the first plants that was cultivated by humans.

They have a jewel- like appearance and are rich in minerals including: potassium, calcium, magnesium, iron and copper. As a good source of antioxidants, vitamins A, E and K that contribute to health and wellness, figs can be a useful food to include in the diet for those watching their weight. As they are high fibre foods provide feelings of fullness and can reduce hunger pangs. Figs also contain prebiotics, which helps support the pre-existing good bacteria in the gut. One more great reason to include these in your diet.

Spain is the largest producer of figs in Europe, with 25% of Europe's production, followed by Albania, Germany, Portugal, Italy, Greece, Montenegro, France and Croatia. Figs grow best and produce the best quality fruit in the Mediterranean and in dry, warmer climates Two crops of figs are potentially produced each year. The first, called the breba crop, develops in the spring on last year’s growth. The main fig season is between summer and autumn. Figs perish quickly, so are usually best eaten within one to two days.

The fig is called the higo, in Spain, and only the female fig trees deliver fruit. It’s part of the mulberry tree family. Although commonly referred to as a fruit, the fig fruit is actually the flower of the tree, known as an inflorescence (an arrangement of multiple flowers), a false fruit or multiple fruit, in which the flowers and seeds grow together to form a single mass.

There are numerous varieties and colours including green ones, in Mallorca alone there are actually 15 variations. I think that figs are lovely fresh in late summer, but they are very versatile and can be eaten fresh, peeled or un­peeled, cooked and dried. They partner very well with cheese and nuts and are perfect in salads with Spanish ham. Stuffed with goats’ cheese and walnuts with a drizzle of honey and balsamic vinegar, they make a wonderful starter or tapas. Baked and served with yoghurt or as the Spanish like them, dipped in chocolate they make a tasty dessert.

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time.

Fig jam is also a real treat and an ideal way to enjoy figs all year round.

All in all, figs are just perfect, however you choose to eat them.