Figs & Dates

Originally from Asia Minor, figs and dates are ancient fruits now cultivated worldwide in warm climates. Both are perishable and something of a luxury when fresh. The most celebrated variety of fig is still the amber Turkish Smyrna, pollinated by a single species of wasp. Other common varieties include the Calimyrna (a Smyrna hybrid), the dark purple mission, often used for drying, and the yellow-green Greek kadota, popular for canning. Figs are often dried, making them sweet and chewy.

With their fragile skin, fresh figs are damaged easily. When ripe they are succulent, full of tiny edible seeds and sweet, deep red flesh. Raw figs may be eaten whole, or peeled by simply pulling off the skin. They taste good plain, sprinkled with a little lemon juice and sugar, or eaten with fresh goat cheese. In Italy, figs may take the place of melon as an accompaniment to prosciutto ham, while figs and cream are the perfect partners for a summer breakfast. Always serve figs at room temperature, as chilling masks their sweetness. Fresh figs may be sliced for an open tart or macerated for fruit salad. Lengthy cooking destroys their delicate flavor, so light poaching or baking with a touch of liqueur is the best approach, particularly for underripe fruit. Prick the figs before cooking so that the syrup or basting liquid penetrates.