Welcome dear figlets!

What, really, is a fig?

Here at Delicious Figs, we ask (and answer) the big questions! Figs are the sweet fruit of the Ficus carica (common fig) tree, and are native to Western Asia and the Mediterranean region. Technically, it is not a true fruit, but rather a ‘syconium’ composed of many fruits inside (the seeds). Contrary to popular belief (a ‘fig fib!’), many figs are self-pollinating, and do not require a wasp for pollination, although most wild varieties do. The delicious superiority of the fig has been recognised since Ancient times, and enlightened individuals around the world continue to enjoy them to this day.

Fig dispatches: South Korea

I think it’s safe to say that when one thinks of figs, East Asia does not spring readily to mind. But it turns out that over in South Korea they are right now enjoying the fruit to its full potential, as the Northern Hemisphere experiences peak fig season. Fig appreciator Hollie B. shared with us some snaps from her recent foodie adventures in Seoul!

Fig nail art: Cool or lame?

Speaking of Korea, keen fig-head Erin R. spotted this crazy new trend in nail art. My initial reaction was very positive! Although fig comrade Chris P. was not a fan. Let us know what you think at [email protected]

Countdown to fig season

At this point, you’re probably frothing to get yourself a punnet, or dare I say, tray(!), of ripe, juicy, nutrient-dense figs. But miserably, if like >90% of my readers you are based in Australia, the fig season is still a while off. You’ll be unlikely to find anything of much quality, let alone at a reasonable price, before December/January, with peak season down under only kicking off towards the end of Summer and early Autumn. In the face of such hardship, I encourage all my figlets to stay strong and enjoy other year-round delicacies such as porridge and olive oil ✊ (There’s always dried figs to tide you over too!)

Fig spotlight: Black Genoa

Close your eyes and imagine a single fig. You’ve probably brought to mind something that looks a lot like the Black Genoa - the most popular variety here in Australia. It’s grown both commercially and in back gardens, with two, bountiful crops a year of large and sweet fruit.

And before anyone panics, don’t worry, in future editions we’ll be shining a light on more underappreciated varieties!

Fig recipe: Simple and unbeatable

Finally, dear figlets, I leave you with a fig recipe. There are many, MANY, culinary uses for figs, and we will have time to explore these in future newsletters. But today, I want to share with you my favourite preparation for really enjoying the fig in its full glory.

Ingredients:

-Ripe (but not mushy) figs of your choosing, sliced lengthwise

-A peppery, high-quality extra-virgin olive oil (I recommend Australian brand Mount Zero’s coratina or kalamata offerings)

-Smoked salt flakes (obtainable from Gewurzhaus here in Australia)

Method: Arrange slices attractively on a plate. Drizzle olive oil generously. Sprinkle salt. Eat immediately with your best buddies.