E
very year, when I spy the first fresh
figs at my local market, I get a bit
giddy. Fresh figs bear little resemblance
to the sticky fig paste I recall from the
Fig Newtons of my childhood. The
plump, dumpling-shape fruits have
skins ranging from soft yellow and pale
green to inky purple. Their luscious, rosy
flesh is like nothing else, with a floral
edge and a honeyed sweetness that’s
heavenly with creamy cheeses, peppery
greens, or a fiery kiss from the grill.
And unlike so many other fruits shipped
from afar these days, figs are truly
fleeting: In most parts of the country,
you’ll only find a good variety of
fresh figs during a narrow window
of the year—right about now and into
the fall. They do not ripen off the tree,
withstand long voyages, or keep long
after picking. They demand to be
plucked ripe and eaten soon after.
In addition to being a truly seasonal
delight, figs have a long and storied
history. Ancient Greeks and Romans
revered fig trees as symbols of
abundance, fertility, and sweetness. Early
Olympic athletes even used figs as a
training food. In Jewish culture, they are
particularly holy because they were one
of the seven staples Jews ate in Israel
during biblical times.
Fig season also generally coincides with
the Jewish New Year celebration, Rosh
Hashanah (September 29-October 1 this
year). Many Rosh Hashanah celebrations
begin with fruit or bread dipped into a
dish of honey, sweet foods to symbolize
hope for a sweet new year. And what
fruit pairs especially well with honey?
Figs, of course!
Whether you are celebrating the Jewish
New Year, the start of a new school
year, or just looking for a sweet change
of pace as summer yields to fall, now’s
the time to make the most of fresh figs.
BY EMILY PASTER
PHOTOS: (FIGS IN PALMS) ISTOCK. (OTHERS) GETTY IMAGES
sweet & f leeting,
about EMILY
Emily Paster is a
Chicago-based
cookbook author,
mom, and
blogger who writes
about Jewish
cooking, home
food preservation,
and more at
westoftheloop.com.
In Season
TRENDING
