Figs are a versatile fruit, eaten fresh, glazed, dried, poached and cooked, and they are a very healthy option as well.
As a sub tropical tree, the fig prefers a Mediterranean climate with warm to hot summers and cooler winters so it is very suited to most areas of Australia.
You want them to be soft — to give a little with the slightest pressure, but not at all mushy or hard. Avoid figs with bruises and check to see that the stems are firmly in place — a wiggly, loose stem is a dead giveaway for a mushy fig.
Store your figs in the refrigerator until you’re ready to use them. Avoid unnecessary bruising by keeping them on a plate or a very shallow bowl and cover with plastic wrap so you don’t end up with dried-up figs (or worse: figs that start to smell like last night’s leftovers!). Before using, wash them under cool water and pat dry. Make sure to remove the stem.
Figs are high in fibre and vitamin C and the sap of fig trees is reportedly useful in getting rid of warts! (Some people are allergic to the sap though use caution when handling it for the first time.) Figs are said to be an aphrodisiac too!
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