Still Fig Season
It's fresh fig season here in California! Beginning mid-May and stretching through mid-December, six primary varieties of figs will be common this season, including the Black Mission, Calimyrna, Kadota, Brown Turkey, Sierra, and the Tiger. Read on to discover more about these California fig varietals!
Before enjoying, you should wash all figs and cut each of the stems off. Figs will not ripen further once picked, so try to pick the ripest ones. Ripe figs should be eaten soon after harvested, since they are very perishable. Stored in the refrigerator, fresh figs can be kept for up to 5-7 days. Stored in an airtight container, dried figs can be kept at room temperature for a month, or in the refrigerator for up to a year.
The Black Mission Fig
The Black Mission fig, one of the most popular varietals, has a purple and black skin with a honey flavor, similar to a Syrah.
Fig Fact: Black Mission Figs were first introduced into the United States back in 1768, when Franciscan missionaries planted them in San Diego.
Harvest: These figs are typically harvested May through November. Look out for figs with cracked skin; these are usually the ripest ones.
Use: Black Mission figs can be enjoyed both fresh or dried. Try them roasted with honey and cinnamon, or tossed fresh into a salad.
The Calimyrna fig has a pale yellow skin and a nutty flavor, similar to a Chardonnay.
Fig Fact: The Calimyrna fig was originally grown in Turkey and called the Smyrna fig, named after the famous ancient Turkish city. However, when the crop made its way to California, growers here changed the name to the Calimyrna fig.
Harvest: These figs are typically available July through September. Look out for figs that have a light green to yellow skin, and are soft to the touch.
Use: Calimyrna figs are used both fresh and dried. Dried Calimyrna figs taste great in