Bulbous shape with pulpy sweet soft flesh, speckled with edible seeds. Serve whole, sliced or quartered, fruit and cheese platters, salads, desserts.
Black Genoa: A large purple skinned variety with crimson flesh
Brown Turkey: A purple to brown with pink – brown flesh
White Adriatic and Genoa: white flesh varieties with green skins.
Figs should be plump and blemish free. Avoid shrivelled or over sticky skins on fruit.
Highly perishable. Store in single layer under refrigeration for short time only.
Figs may be poached, grilled, baked or made into jams and chutneys. Can be used to top flans and tarts.
Add sliced figs to baby spinach leaves or rocket and feta cheese for a great salad.
Serve fresh quarters of purple figs with tasty cheeses and walnuts at the end of a meal.
Two medium figs provide one serve of fruit.
Serving size: 2 medium figs, 80g
Fig, raw, peeled
*Recommended Dietary Intake