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Stone tablets dating back over 4,000 years record the use of figs in southern Iraq and their harvesting is depicted in an Egyptian tomb painting from around 1,900 B.C. There are hundreds of varieties and typically each single fig contains over 1,000 tiny fruits (often mistaken for seeds).

The taste and texture of fresh figs is quite unique. They are lusciously sweet with chewy flesh, smooth skin and crunchy fruits. For the best flavour choose richly coloured, plump, soft figs with unbroken skins. Figs do not ripen after picking and so unripe figs should be avoided. Figs should be kept refrigerated and used within a day or two of harvesting. Because of their short lifetime dried figs are a great option which can be revived by soaking in boiling water or steaming, or used still dried, chopped and added to fruit cakes or tea-breads with mixed nuts and spices.

Figs are a good source of potassium, which helps to control blood pressure
and also contain calcium that helps improve bone density. They are rich in fibre, iron, minerals and manganese, and contain vitamins A, B and C.

Click here for a delicious recipe with Lamb and Figs.