Spiced Figs – Fall Is Just Around The Corner

Fall & Figs

Summer is officially over with Labor Day looming behind us. I know that for some the depression has started to kick in, but for me and many out there, the excitement of fall is here!

Fall time means colorful leaves, crisp air, warm drinks, baking, and all the yummy foods that weren’t available in the summer.

I didn’t get a chance to post my article on Monday…Labor Day Weekend hangover…you know how it is…but I am so glad that I waited until today to share, so that people have a few days to ease into the influx of fall. You won’t be seeing any pumpkin spiced lattes from me! Not a fan, but not to worry, I have spiced figs!

When I was younger I used to hate figs and prunes, any dried fruit really. It used to remind me of something old and shriveled, instead of something new taking on a new form. I am so glad that I got over my dislike because I would DEF be missing out. ..

According to Girl Boss, cooking and lifestyle slayer Martha Stewart,

The fig could be considered the perfect fruit — except that it’s not a fruit at all, but rather a “false fruit…The common fig is female and needs no pollination; but there are three other varieties that require that a tiny fig wasp, which enters through the bottom of the fig, pollinate its flowers.”

They come in a few different varieties, colors and textures. Martha put together this awesome glossary explaining the varieties. 

Fig Glossary

Calimyrna

• Calimyrna figs ripen to a purpleish blue sometime between October and November. Less sweet and moist than mission.
• These figs, whose season begins in August, are named for its variety, the California Smyrna.

Turkish (Dried)

• Original smyrna cultivar, they are large, sweet, and light colored.
• Turkish figs are primarily used for drying; their season is August to September.

 Brown Turkey (Fresh)

• These dark brown figs are one of the most abundant varieties in the United States. Their flesh is pinkish amber, and they are sweet, with a juicy pulp.
• Available from May through October/November.

Kadota (Fresh)

• Kadota figs, also known as dottato, can be green or white. They have few seeds and can be used for many purposes.
• They have a wonderful flavor, but a shorter season that ends in late September or early October.  Black Mission (Fresh and Dried)

• Black Mission figs have a blackish-purple skin with pinkish flesh. They are the most common and popular variety in the U.S.
• Introduced to California in 1769 when the San Diego Mission was established, these figs, also known as franciscana, are good for drying. Their season is July to September or October.

 Conadria (Dried)

• Conadria’s season is August through September. They are yellow-green with thin skin and white to red flesh.
• They are good for eating fresh or making into preserves.

My favorite fig to use is the Black Mission Fig because it is sweet, soft and delicious!  I was able to find figs at my local Whole Foods. I did look at my local Vons, but was unsuccessful. Trader Joe’s or any other health/organic store may have them.

The best part about figs is their versatility. They pair well with sweet or savory dishes and can be baked, grilled, sautéed. So many different cooking techniques. In addition, they are made into a jams, added into salads, put into  a cakes. MAN. The list could go on forever!

 I decided to make spiced figs! They make the whole house smell AMAZING!

The best part about these spiced figs is that they can be paired simply with some ice-cream as a nice dessert or can be paired with some lentils or a nice piece of red meat.

Me being me, well, I  ate the spiced figs right out of the pan. SHOCKING. I know. As I said before….DAMN GOOD.

Anyways, here is my recipe for spiced figs! Enjoy!