Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Fresh figs are a delightful Autumn treat with their peak season running from February to May. This is a relatively short but sweet season,
They can be grown in most parts of Australia, especially in areas with a Mediterranean climate, or hot, dry conditions. They thrive in the Riverland in South Australia and the inland areas of New South Wales; the Adelaide Hills also has fig orchards.
Black Genoa is the leading commercial variety for fresh fruit production, while Australia also has 45 native fig species, all of which produce edible fruit.
Ripe figs feel plump and give slightly when squeezed. If you plan to eat them immediately, choose these ones, otherwise purchase fruit with a little less give. They should give off a mildly sweet fragrance – if they smell sour there’s a good chance they have spoiled.
To store fresh figs, keep them cool by refrigerating them in a plastic bag or wrapped in plastic wrap. Store in the coldest part of the fridge, they can also be frozen whole, sliced or peeled, in a sealed container for longer storage.
Figs have several health benefits including promoting digestive health, improving vascular and heart health and helping to manage blood sugar levels. Along with potential anti-cancer properties, figs can also promote healthy skin.
Here are three recipes to put fresh and in-season figs on the table this week:
For effortless entertaining, whip up this fig and prosciutto tart recipe. Topped with fresh rocket and a sticky balsamic glaze, your guests will be hooked.
Blue cheese, balsamic figs and rare steak make a salad packed with flavour and filling enough for dinner any day of the week.
This easy weeknight one-pan roast is stuffed with pistachio, figs, cloves, mint and rosewater to keep the lamb moist and tender, while the potatoes and zucchini are also cooked in the same pan.
