Market Fresh Finds: Figs satisfyingly sweet to eat, add flavor

Summer has arrived in Clark County and with this season comes a parade of soft local fruits: strawberries, raspberries, cherries, apricots, blueberries, and also figs. Figs, often thought of being a Mediterranean fruit, do grow well in our area. Figs are satisfyingly sweet to eat and add flavor to many recipes.

Several varieties of figs grow lushly in the western areas of Washington and Oregon. Those recommended by Oregon State University are as follows: White Kadota, Desert King, Brown Turkey, and Lattarula. You’ll probably never visit a fig grove in our area but because fig trees are such heavy producers, you may be lucky enough to discover a basket or two in our local farmer’s markets or produce markets. There is even the possibility a friend or neighbor may offer to share some of their bountiful fig crop.

So what to do if offered figs? Accept them. And then what? I believe figs are best eaten fresh, but they also make delightful jam and desserts, dry well, can be made into luscious appetizers, or easily frozen. It is safe to can figs. But since they are one of the low acid fruits, they must be “acified” first to prevent botulism. Directions for canning figs can be found on the National Center for Home Food Preservation website: https://nchfp.uga.edu/how/can_02/fig.html

Figs are nutritious. One large fig has between 45 and 50 calories. They also are high in fiber and antioxidants. Figs supply protein, albeit a small portion. Figs are also a rich source of vitamins and minerals: vitamin A, C, K, B, potassium, magnesium, zinc, copper, manganese, and iron. However, if you have latex or birch pollen sensitivity, you may be allergic to figs. Also, since figs (Ficus carica) are in the mulberry family which includes Osage orange, jackfruit, or sugar apples, beware if you’re sensitive to any of these fruits.

I cautiously planted my first fig bush over five years ago and then added a second plant two years later. Both are thriving. They’re planted against the southern side of my home. Both bare modest first crops of figs. Yes, figs have two crops. The first flush is set on the previous year’s growth, winters over, and then ripens usually in late July or early August. This is called the breba crop. The second crop is borne on the new growth and is known as the main crop. Since I live in the western part of the Columbia River Gorge at a fairly high elevation, the main crop rarely ripens. Beware, though, figs prefer to grow into massive bushes and must be judiciously pruned.

How do you decide if a fig is ripe? Since figs come in a variety of colors and sizes, you’ll have to gently squeeze the fruit to check for perfection. Or if you’re picking them, a ripe fig sags on the stem when it’s ready to eat. Once you’ve procured the perfect basket or bucket of figs, they need to be refrigerated when you get them home. Ripe figs should be used within three days to insure the most flavor and avoid spoilage. And yes, I am eagerly awaiting my breba crop to ripen.

Roberta Doster is a Clark County WSU Extension master food preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134 . Have questions? Call MFP Helpline: 564-397-5366, or join Facebook Discussion Group “WSU Home Food Preservers — Clark County.”