FIGS
Figs come from a tree of Ficus carica, originating along the coast of the Mediterranean and further into the Middle East. Even if they may seem as an exotic food to many people, they have actually been used for a long time, simply because they can be dried and stored for many months, and they can also be used for making jams. They have been found fossilized in very old settlements, from the time that goes back 10,000 years. In America, the figs arrived with the European explorers and settlers, and they are cultivated in regions of a similar climate as the Mediterranean; also plantations in Australia and South Africa grow the fig trees. Many varieties of figs exist, differing in colors, and slightly differing in taste as well. The less popular figs are however not as much commercialized, and include the banyans and the Sacred Fig (Peepul or Bo). Many species of the Ficus tree also produce unedible figs. The best season for figs is during the shift from summer to autumn.
What is common for all figs is their high water content, as many other fruits, and their large number of 'seeds' that are actually small florets. They are also extremely fragile for being a fruit, and drying and jam making is therefore a common procedure with these uniquely tasting 'plants'. We say 'plants' because figs are more flowers than fruits, and they contain a lot of single tiny florets that we think are the seeds of the fruit. These florets are actually pollinated by small wasps that enter the fig and fertilize them. Actually the pore through which the wasps crawl into the fig is also opened for worms and other unwanted invaders, therefore each fig should be checked for its content before use. Do not serve worm infested figs!
The unique flavor of a fig is a blend of special flowery notes, astringent tannins, and spiciness. They also contain lots of calcium, iron, magnesium and antioxidants, and their dietary fiber content is 10% of the weight. In short, very healthy to eat. Figs can be eaten raw, dried, and they can also be roasted and poached. The usual procedure is to cook them until they are soft so they melt (very quick procedure) and then they can be blended with other ingredients. Of course, they can also be cooked with other ingredients right away if suitable. Figs go well with the following ingredients: caramel, honey, orange, mint, pears, peaches, raspberries, walnuts, vanilla, strawberries, chocolate, sugar, and cream - on the sweet side. They can also be used in other cooking occasions, together with cheese (including a creamy cheese), herbs, lemon, the Sicilian Marsala wine, red wine, sherry and sherry vinegar, and some fine meats like prosciutto or Parma ham. For seasoning, use black pepper or cinnamon.
Instead of cooking them to the melting point, you can roast the figs and serve together with some gorgonzola and walnuts, together with a fine salad. Combined with apples, onion, raisins, and some fine white wine vinegar and spices, they will make a very good chutney that can be served with fish or meat.