California Fig Farmers Report Bountiful Crop

FRESNO, Calif. July 6 — Summer is here and with it one of the season's finest offerings – fresh California figs. Succulent, aromatic and naturally sweet, fresh figs grown in California will be plentiful until mid-December.

Fig growers report excellent quality amid a harvest estimated to come in at nearly 12 million pounds this year. With fruit now available in stores, California fig farmers offer the following tips when purchasing figs, including:

— Look for the softest figs; a soft texture indicates the fruit is ready to consume immediately.
— Don't be concerned about small slits or tears in the skin as long as the fig has a fresh aroma.
— Fresh figs are delicate. Handle gently.
— Keep figs in the refrigerator for as long as five to seven days.
— Too many to eat right away? Just rinse and freeze. Simply arrange in a single layer on a pan and put in the freezer. Transfer frozen figs to a sealed plastic bag, where they can be kept in the freezer for up to six months.
— Avoid figs with a fermentation odor; it indicates that the fruit is overripe.

"California figs are world renowned for their versatility and unique flavor, and as such, are sought after by the culinary elite," said Karla Stockli, Chief Executive Officer, California Fresh Fig Growers Association. "With strong affinity among top chefs, along with an increasingly sophisticated consumer palate and a continued quest for great tasting, good-for-you food, we are seeing an increased demand for figs – and California fig farmers are delighted to provide."

Through the ages, figs have been recognized as a powerhouse of nutrition. In 2900 BC, early Sumerians documented the "medicinal" uses of figs. Today, we know that figs are an excellent source of dietary fiber. They are also rich in antioxidants and are fat-, cholesterol-, and sodium- free. Just three to five figs – fresh or dried – provide
five grams of fiber and count as one serving of fruit, adds Stockli.

California produces multiple varieties of the luscious fig. This summer, Mission and Brown Turkey Figs, with their rich robust flavor, were first to market and will be available until late fall. Amber-colored, delicate, and light flavored Kadota Figs will be abundant through October, while fresh Calimyrnas, known for their pale yellow skin and nutty, buttery sweet flavor, will be available from July through September.

"California's fertile soils and temperate climate are ideal for producing consistently high-quality fresh figs," said Stockli. "Summer and fall are peak seasons for the delicacy, so don't let this fig season come and go without enjoying this guiltless indulgence."

Stockli adds that everything except the stem is edible, and figs can be enjoyed by themselves or combined with other favorite summertime foods. Fresh, flavorful California figs require no cooking; however, figs can bring out the chef in almost anyone. Add a few simple recipes to your summer repertoire, such as seared fresh figs paired with a favorite cheese; prosciutto-wrapped figs and arugula salad; caramelized onion, fig and goat cheese tarts; spiced port poached figs with honey cream; or simply elegant chocolate-covered figs.

Source: California Fig Advisory Board