French Fig Recipes And History: Seasonal Salads And Pizza

Exploring the Fig: A French Culinary Treasure

Figs, those succulent and sweet jewels of the Mediterranean, have a storied history intertwined with France's culinary heritage. They made their entrance into France through the ancient port city of Marseille, transported by Greek sailors over two millennia ago. These fruits quickly established themselves along the sun-drenched hills of Provence and the Languedoc region. French monks played a pivotal role in fig cultivation during the Middle Ages, fostering their growth in monastery gardens.

Today, France continues to be a fig-loving nation, with extensive cultivation primarily in the regions of Provence-Alpes-Côte d'Azur and Languedoc-Roussillon. The nation produces over 18,000 metric tons of figs annually. From the plump "Noire de Caromb" to the delicate "Violette de Solliès," France boasts a diverse array of fig varietals that grace its fertile soils.

Tips & Inspiration

Shopping, Preparation, And Storage Tips For Figs

1. Selecting Ripe Figs
   Look for figs that are plump, soft, and slightly wrinkled. They should yield to gentle pressure but not be overly mushy. Ripe figs will have a sweet fragrance.

2. Color Indicators
   Depending on the variety, ripe figs can range from green to purple or brown. Choose figs with a rich color and avoid those with green patches, as they may not be fully ripe.

3. Checking For Spoilage
   Avoid figs with mold or any signs of spoilage. Inspect them carefully, as figs can deteriorate quickly when overripe.

4. Tips For Storing Figs
   Keep figs in the refrigerator in a shallow container lined with paper towels to absorb excess moisture. They are best consumed within a few days of purchase.

5. Preparing Your Figs
   Rinse figs gently under cool water just before eating. You can eat them whole, skin and all, or cut them into slices or quarters for salads and desserts.

6. Buying Dried Figs
   If you're buying dried figs, ensure they are pliable and not too hard. Store dried figs in an airtight container in a cool, dark place.

Fresh Fig Salad

Ingredients

• 6 fresh figs, quartered

• 2 cups mixed greens

• 1/4 cup crumbled goat cheese

• 1/4 cup candied pecans

• For the dressing: 2 tbsp balsamic vinegar, 3 tbsp olive oil

• Salt and pepper to taste

Method

1. In a bowl, combine the mixed greens, figs, goat cheese, and candied pecans.

2. In a separate bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.

3. Drizzle the dressing over the salad and toss gently. Serve immediately.

Roasted Fig And Prosciutto Pizza

Figs add a delightful sweetness to this savory pizza. In France, they are often used in both sweet and savory dishes. Their unique flavor pairs wonderfully with the salty prosciutto.

Ingredients

• 1 pizza dough (store-bought or homemade)

• 6-8 fresh figs, sliced

• 4-6 slices prosciutto

• 1 cup mozzarella cheese, shredded

• 1/4 cup fresh arugula

• Olive oil for drizzling

• Salt and pepper to taste

Method

1. Preheat your oven to 450°F (230°C).

2. Roll out the pizza dough on a floured surface and transfer it to a baking sheet or pizza stone.

3. Drizzle olive oil over the dough and spread it evenly.

4. Sprinkle mozzarella cheese evenly over the dough.

5. Arrange sliced figs and prosciutto on top.

6. Season with salt and pepper.

7. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

8. Remove from the oven and top with fresh arugula. Slice and serve.