Figs

Fresh figs are one of the most ancient cultivated fruits and one of the most misunderstood — their honey-sweet, jammy flesh and edible skin make them one of the most versatile fruits on the table, transitioning seamlessly between sweet and savoury dishes.

Nutritional Value

• 1 of Your 5 a Day — 80g of fresh figs (approximately 2 medium figs) counts as one portion.
• Calcium & Potassium — Figs have one of the highest calcium contents of any fresh fruit — important for bone health, particularly for dairy-free diets.
• Dietary Fibre — Rich in soluble fibre (pectin) that supports gut microbiome diversity and regularity.
• Polyphenols — The deep purple-red flesh and skin contain anthocyanins and quercetin, potent antioxidant compounds with anti-inflammatory properties.

Ripeness & Handling

Ripe figs are soft to the touch, have a sweet honey-like fragrance, and the skin may show slight splits near the tip — a sign of maximum sugar content, not damage. Handle carefully; figs are extremely fragile and bruise on contact. Do not wash until immediately before use.

Serving Ideas

Halved and topped with gorgonzola, walnut, and honey for an instant appetiser. Quartered on a prosciutto platter with rocket and Parmigiano. Halved and griddled until caramelised, served with mascarpone and toasted almonds. Fig and goat's cheese tart with thyme and balsamic. Eaten simply with a slice of blue cheese and a glass of Sauternes — one of the classic natural pairings of the fruit world.

How to Store

Fresh figs have a short shelf life — 1–3 days at room temperature, 3–5 days refrigerated. Do not stack. Store on a plate in a single layer in the fridge; bring to room temperature before serving for best flavour expression.