Fall’s Fabulous Figs!
The Versatile Fruit That’s Ready for Anything
Native to the Middle East, figs first made their appearance in California courtesy of the Spanish missionaries, who planted the first fig tree at the San Diego Mission in 1759. The tree was then planted in each mission in California, leading to the most widespread and popular variety, the Mission fig, black in color and rich in flavor. The tree is long-lived and provides a bounty, and the fruit can be enjoyed fresh, dried, or preserved.
In the late 1800s, central-valley farmers imported some Turkish fig varieties to broaden the market, but found that they did not bear fruit. Investigation as far flung as the Mediterranean resulted in the discovery that some fig varieties—most specifically the ones that were just planted in the Fresno area—require pollination. Some fig trees are male, some female, and some hemaphroditic, called caprifigs. This led to the introduction of both caprifigs and the fig wasp (this is a story for another day, and not for the faint of heart) as the delivery agent of pollen. The effort produced healthy crops but also led to the widespread sprouting of fig trees anywhere they could claim a root-hold. This is good for the wild fig lover (though not necessarily for the fig market economy), and finding a wild fig tree heavy in fruit is one of my favorite things.
There are uncounted varieties of figs today adapted to various weather regions, though the Mission fig is the most commercially available. Figs grow best in regions with plenty of sun and heat, thriving with multiple feedings of compost throughout the year. You can find them at various places throughout Mendocino County, both wild and cultivated.
Figs are lovely fresh, topped with some goat cheese, crushed walnuts, and a sprig of mint. They also make a delightful shrub. But they are particularly tasty in condiment form. Their gentle sweetness and earthy notes pair beautifully with savory meats and fish in a chutney, while a preserve on fresh bread or syrup over vanilla ice cream are equally delicious.
Check out the recipe to make your own and enjoy this fantastic fall fruit.
Mission Fig Chutney
8 ripe Mission Figs
1 T canola oil
1 onion, sliced
¼ c ginger (peeled, chopped fine)
½ c fresh orange juice
1 T brown sugar
1 t ground coriander
1 t ground cumin
Pull off any stems from the figs and cut them into four slices each. Heat oil in a pan over medium heat, then sauté onions and ginger for 2 to 3 minutes. Add the remaining ingredients and let it bubble for 15 minutes. Pour into a glass jar and allow to cool, then serve with grilled meats or whatever strikes your fancy. Keeps for several weeks in the fridge—also a great gift for neighbors!