I will always be faithful to the – a bit chaotic to eat – Nectarine or the Raspberry, which reminds me so much of the South of Argentina…but this seasonal fruit, so typical of the Mediterranean, conquered my heart when I arrived to this side of the ocean.
Going on an excursion in middle September and simply smelling that figs aroma in every corner, adds to the many reasons why I like summer so much.


A few interesting facts?

  • Despite being naturally quite sweet, when eaten fresh and ripe, it is a fruit that, all in all, does not have so many calories since 80% of its weight is actually water and 12% sugars. Dehydrated, on the other hand, its properties are concentrated and obviously it is necessary to go with moderation.
  • Fig trees don’t have flowers on their branches – the flower is inside the fruit! Many tiny flowers produce the small crunchy edible seeds that give figs their unique texture.
  • Good for intestinal transit, due to its fiber and laxative action.
  • Versatile to use in cooking: Try incorporating them into fresh leafy green salads or accompanying strong cheeses in a Snack board. When used in baking, there are several cool things: They are naturally sweet, so we can always lower the amount of added sugar a little; if we incorporate them into a cake mix, it will allow it to be more moist and keep better for longer or when making a jam, as the fruit already has pectin -which is a natural gelling agent- it will thicken more easily.
  • The fig tree is considered a symbol of abundance and fertility.
  • The best way to tell when a fig is ready to eat is when its surface is slightly “slivered”. You will also notice that it is not in a straight line with the branch from which it is born, but slightly “droopy” and if you try to pick it up and it comes off practically by itself, it is ready. If you have to do some kind of force, it needs a little more time to be ready!
  • There are about 300 species of edible fig trees!