A Roman symbol of abundance and fertility, some believe that the fig — and not the apple — is the true tantalizing fruit which, when consumed by Adam and Eve, led to the series of unfortunate events which eternally closed the Garden of Eden’s gates to the hapless pair.
Like apples, figs are a healthy snack eaten out of hand, but unlike the apple, the fig’s tiny, delicate seeds are edible and nutritious. Ripe figs are full of antioxidants and essential minerals, and dried figs have even greater nutritional value: a single dried fig contains almost as much calcium as a large egg.
Dried figs are readily available in grocery stores. The two most common varieties are Calimyrna (sometimes labeled as Smyrna or Turkish), and Mission.
Dried Calimyrna are large, beige figs with a thick skin. The interior is very moist and packed with crunchy seeds. The flesh is sweet with subtle notes of vanilla and bourbon, which works especially well in fillings, sauces, and jam.
Almost black with a thin, dark skin, Mission figs are much smaller than Calimyrna. The flesh is slightly dry with a subtly bitter fruitiness, and the unique musky-vanilla flavor is equally at home with yogurt at breakfast, smoked meats at dinner, and syrups at dessert.
Truth be told, Mission are our favored dried figs. We think that you'll love them too, so that we’re sharing our recipes for two special appetizers and one simple dessert featuring this very versatile fruit. Happy eating!
Burrata-fig Beggars’ Purses
Fig Compote and Chèvre Leaves
Lavender Panna Cotta with Candied Figlets
