What’s fresh in September? Figs

Get figgy with it

Lowcountry life is just a little sweeter with these late-summer delights.

Story By Bailey Gilliam

From their vibrant appearance on cheese boards to their starring role in gourmet recipes, figs captivate food enthusiasts and health-conscious consumers. With their tender, honey-sweet flesh and distinctive teardrop shape, they are perfect in savory dishes and decadent desserts worldwide. Figs typically ripen from August through September in the Lowcountry, depending on the variety. They are incredibly easy to grow in our region’s warm climate and well-draining soil. Plant them in a sunny spot, give them some water, and watch them flourish. Despite their popularity, many locals who own fig trees are unsure how to use the fruit. The good news is that it’s quite easy, and this article will show you how. 

Beyond sweetness

Figs, both fresh and dried, are nutritional powerhouses. Packed with fiber, they help maintain cholesterol and blood glucose levels while promoting a healthy digestive tract. In fact, figs have more fiber than prunes and more potassium than bananas. Dried figs are antioxidant-rich and contain higher levels of calcium, potassium and iron than other dried fruits, plus they’re especially high in copper and vitamin B6. Just remember to check for added sugar when buying dried figs, and avoid them if you’re on blood thinners. 

Tail-wagging nutrition

Figs are also great for dogs. Their potassium, calcium and fiber contribute to strong bones, healthy blood pressure and proper digestion. For a treat, chop fresh figs into bite-sized pieces for your pup. However, avoid dried figs due to their high sugar content, and keep your furry friend away from the fig plant’s toxic leaves, bark and branches. Incorporate figs into your diet, and share the goodness with your dog — just another reason to love this versatile fruit!

Recommended varieties

There are thousands of varieties of fig trees from which to choose when planning your garden, but luckily we don’t need to worry about hardiness here in the Lowcountry. Most fig trees will do well with our warm temperatures. Here are two great varieties:

Brown Turkey: The most commonly grown fig in the South, Brown Turkey is a versatile and reliable choice. This variety produces an abundance of medium-to-large figs that are both sweet and juicy. Its figs are known for their rich flavor and are perfect for eating fresh, dried or using in recipes. The tree itself is robust and thrives in sub-tropical climates, making it a great fit for our warm, humid weather. Its high yield and delicious fruit make it a favorite among both novice and experienced gardeners.

Celeste: Often referred to as the “sugar fig,” Celeste is prized for its small, sweet figs with a rich, honey-like flavor. This variety is particularly noted for its winter hardiness, making it suitable for the occasional Lowcountry cold snap. Its small “eye” helps prevent the sour taste that can develop in other varieties, though yields may decline in high temperatures. Enjoy them fresh, in preserves and jams, baked into cakes and cookies or added to salads. They pair wonderfully with cheeses and can be used in savory dishes or dried for a nutritious snack.

How to grow them

Plant your fig trees outdoors in the early spring or late fall when the tree is dormant, or grow them outside in containers and bring the trees inside during the colder months. If growing in containers, use a soil-based potting mix, and add fine bark chips to improve drainage. Keep the tree in full sun in the summer, and add a high-nitrogen fertilizer every four weeks during the spring and summer. During summer, water moderately, and in cold weather, keep the soil moist. Plant outdoor trees in the spring or early fall in a spot with full sun and well-draining soil. Unless in containers, fig trees don’t require fertilization. Harvest figs only when they are fully ripe because they will not continue to ripen off the tree. Figs should be fully colored and slightly soft to the touch.

How to use them 

Figs are popular fruits that can be prepared in many ways. They taste great on their own fresh or dried, but you can add a lot of extra flavor by cooking them. They can be oven-roasted with brown sugar and cinnamon, sautéed with cinnamon and almonds, or poached with red wine – the possibilities are endless. Cooked figs make a great topping with sweet and salty treats like cheese, meats, and even ice cream. Here are a few basic ways to cook figs:

Roast: Slice figs lengthwise, place cut side up on a baking sheet with foil, sprinkle with seasoning and roast for 40 minutes at 350 degrees. Roast for 30 minutes if making jam.

Sauté: Slice the figs lengthwise and season. Heat olive oil in a skillet over medium-high heat and sauté for 6-7 minutes, cut-side up. Optional: Add wine and sauté an additional 2-3 minutes.

Poach: Slice dried figs in half, wash them in cold water, remove stems, and slice into small pieces. Add wine, sugar, salt, pepper and figs to a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Canned: Wash and halve 5 pounds of figs. Boil 4 cups of sugar, 2 cups of water and 1/4 cup of lemon juice to make a syrup. Simmer figs in the syrup for 5 minutes. Sterilize jars, pack figs, cover with syrup and seal. Process in a boiling water bath for 30 minutes. Cool and store.

Fig and cream cheese crostini

Looking for a simple yet stunning appetizer that captures the essence of late summer in the Lowcountry? This fig and cream cheese crostini is just the ticket. This sophisticated starter combines the sweetness of fresh figs with the creamy richness of cream cheese, all finished with a touch of honey and a sprinkle of fresh rosemary. The result is a perfect balance of flavors that will delight your taste buds.

Ingredients

1 baguette, sliced into 1/2-inch pieces

1/4 cup olive oil

8 ounces cream cheese, softened

8-10 fresh figs, sliced

2 tablespoons honey

Salt and pepper to taste

Fresh rosemary (garnish)

Directions

[1] Heat the oven to 375 degrees. Arrange the baguette slices on a baking sheet. Brush both sides of each slice with olive oil. Sprinkle lightly with salt and pepper. Bake in the oven for about 10 minutes, or until the slices are golden and crispy. Remove from the oven and let cool. [2] In a small bowl, mix the softened cream cheese with a pinch of salt and pepper for added flavor. [3] Spread a generous layer of cream cheese on each bruschetta slice. [4] Top with two slices of fresh figs, drizzle with honey and garnish with fresh rosemary.

Pro tip: Prepare the bruschetta slices and cream cheese spread ahead of time, but assemble just before serving to keep the bread crisp. After all, no one likes soggy toast!

Fig jam

Whip up a batch of homemade fig jam in no time. This simple treat is perfect for spreading on bread, complementing cheese and charcuterie boards or sharing as a thoughtful gift.

Ingredients

2 pounds ripe figs, stemmed and diced

1 1/2 cups sugar

1/4 cup plus 2 tablespoons fresh lemon juice

1/2 cup water

4 one-inch-thick strips of orange or lemon peel (or a combination), avoiding the white pith

Directions

[1] In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved. [2] Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes. [3] Discard the citrus peels and spoon the jam into jars, leaving 1/4-inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

 Cassandra’s Kitchen Store 

Ina Garten’s Warm Fig & Arugula Salad

Cassandra Schultz of Cassandra’s Kitchen Store shared this fig and arugula salad recipe from Ina Garten, the Barefoot Contessa. Easy to assemble and beautifully plated, this salad is sure to impress. For the best results, always use ripe figs and high-quality olive oil. You can prepare it ahead of time, making it a convenient yet elegant addition to any meal.

Ingredients

1/4 cup aged sherry vinegar

1 1/2 teaspoons Dijon mustard

1/2 teaspoon honey

Kosher salt and freshly ground pepper

1/2 cup good olive oil

8-12 ripe fresh figs

1 cup whole walnut halves (4 ounces)

8-10 cups baby arugula (9 ounces)

8 ounces of crumbled Roquefort cheese

Directions

[1] Heat the oven to 375 degrees. [2] Whisk together the vinegar, mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, slowly add the olive oil. Set aside. [3] Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the figs’ ripeness, until they release some of their juices. [4] Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among six salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately.