Fig

When are figs in season?

Fresh figs are around from August through to early October.

Dried are available year round.

Learn how to grow your own fig from the experts at Gardeners’ World.

Choose the best figs

Go for plump examples that feel soft (but not too liquid) with no bruising or splits. At the peak of their ripeness they will have a faint bloom. If they smell sour, they're past their best.

How to prepare figs

Gently wipe the skins with a damp cloth, trim off the stem if it's hard, then either keep whole or cut in half from top to bottom. Alternatively, you can make a fig 'flower'. Make a deep cross at the top end of the fig, cutting almost but not all of the way through. Then squeeze at the base with your fingers - the four quarters should open out like petals.

Figs are best at room temperature, so take them out of the fridge an hour before you eat them.

How to store figs

If you buy slightly under-ripe figs, keep outside the fridge to ripen up. Otherwise, store in the fridge, each one loosely wrapped in kitchen paper. Figs perish very quickly, so eat within one or two days of buying.

How to cook figs

Eat raw, drizzled with honey, a scattering of toasted nuts and some clotted cream, or in a salad with Parma ham or goat's cheese and rocket. Alternatively, halve and grill (2-3 mins); roast whole (8-12 mins); poach whole (5-8 mins). You can also use dried figs in baking or as a snack.

Get more ideas from our fig recipe collection and discover top 10 ways to serve figs.