Worth a fig (+ recipes)

Baked figs with rosewater and halva. Photo / Babiche Martens

Apart from looking so utterly beautiful, figs are a symbol of abundance, sweetness and fertility - attributes that should never be in short supply when discussing matrimonial matters (see Viva Weddings, page 19), don't you think?

The fig is a fruit frequently mentioned as sacred in ancient writings, originating in the Middle East and often discussed in the same breath as pomegranates, olives and pears. Modestly positioned fig leaves on Adam and Eve were not the first reference to the fig - thousands of years before, people were enjoying the fruit straight from the tree while also drying figs, enabling them to be both stored and transported.

The fig is not terribly common and while in season now, they are often hard to find and can be quite expensive. Gourmet food stores and farmers' markets seem to be the best options. People need to discover their delights so the old supply and demand equation kicks in and the prices come down. Or, grow your own. I know of fig trees growing successfully in containers and fruiting well after a couple of years. A tree in the garden will be majestic, though you will have a bit of a bun fight with the birds over who gets the best fruit.

For such an ancient fruit, it surprises me how many people are apprehensive about trying them. They do have quite a unique taste and an almost chewy texture with smooth, edible skin and crunchy seeds. They are one of the most fibre-rich of all fruits, vegetables and nuts, crammed with antioxidants and go so well with soft goat's cheese, honey, and spices like cinnamon and cardamom. Look out for different varieties, the green are most common but the "black mission" with red flesh is stunning.

CHEF'S TIP

Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.

RECIPES:

* Fresh figs with caramel tart
* Poached figs with goat's cheese
* Baked figs with rosewater and halva