Fresh Figs
Fresh Figs, image @janehugentober
Fresh figs are the essence of a California Autumn.
Whenever I prepare a plate that looks like this, I'm reminded of how fortunate I am to live where fresh fruit is available year-round. So much of our country’s fresh produce is grown here in California, so it doesn’t have to travel long distances to get to my local market, resulting in a still-fresh-picked taste.
We are lucky to have an abundance here Summer-into-Fall and where tree-to-shelf is possible. I’m especially grateful, as they’re one of my favorite treats. If you live in a place where Fresh Figs are scarce, Dried Figs are incredibly satisfying and just as beautiful on the plate.
We get them in green, brown, and black varieties, each delightful in its own way. Right now, we’re savoring black figs as we approach the end of the season—soon, we’ll have to wait until late spring or early summer to enjoy them again. So, I’m genuinely relishing every last one, and I did this batch justice on this plate!
Fresh Figs, image @janehugentober
Figs
by Jane Hugentober
Prep Time: 5 -7 mins
Here’s how I typically present fresh figs. I don’t wait for special occasions to serve them like this. Whether it’s part of a weekend breakfast spread, my “California Breakfast,” or an after-school snack, I love to incorporate figs into our regular weekly rotation as much as I can during their seasonal peak. My kids adore them!
INGREDIENTS
Fresh whole figs (green, brown, or black) – I usually opt for fresh, but beautiful dried figs work too if fresh ones aren’t available.
Good-quality extra virgin olive oil (EVOO) – I prefer an olive oil made in California that is small-batch and single-pressed, one with a fresh bite, but use any EVOO you love.
Flaky sea salt – I use Maldon, but any flaky sea salt will do. I love how it enhances the flavors in fresh dishes like this. Coarse kosher salt works well too. The flakes and courseness are key and add visual appeal and an extra layer of crunch texure and salty flavor.
Fresh herbs – I like and used basil here, but any fresh savory herb like oregano or thyme would also be lovely.
Yield: This plate used 10ish whole figs. Cut as many halves as you’d like to fill your specific serving platter. A few halves per person, at the least! This can easily serve 8-10 people as one part of a larger appetizer spread. This plate served my family of 4 as an appetizer or after-school snack.
PREPARATION
Step 1
Gently wash and dry the fresh figs.
Step 2
Cut the figs in half. Remember to keep the stems—they add a raw beauty to the plate, reminding us of the fig's origin on a tree branch.
Step 3
Arrange the figs on a plate or platter of your choice—I used a simple dinner plate here. Drizzle with EVOO, finding just the right balance—not too much, not too little.
Step 4
Lightly sprinkle with sea salt flakes for a bit of visual texture, crunch, and an added layer of flavor.
Step 5
Tear fresh basil leaves and sprinkle them over the top of the figs.
Fresh Figs, image @janehugentober
NOTES
What I love about this dish is everything! Its simplicity is visually stunning, yet the flavors' combined one-bite complexity is remarkable. The sweetness of the figs meets the buttery bite of the olive oil, the sea salt's salty crunch, and the basil's fresh herbaceousness. Fresh figs truly sing like this and embody the elegant joy of late Summer transitioning into Fall.
p.s. I will re-do a version of this recipe using Dried Figs in early Wintertime. Stay tuned!