The French delight in eating seasonal foods. At the moment it is fig season in the Vaucluse. Strictly speaking it is one of the two fig seasons. The first is in spring when you find the ‘breva’ figs which develop on the previous year’s shoot growth. However, the main fig crop develops on the current year’s shoot growth and it ripens in late summer through autumn.
Our 5 metre fig tree is groaning under its main crop. Perhaps ‘groaning’ isn’t the right word. However it is certainly making noises as ripe figs drop to earth with a thud. I must rememember to prune the tree hard this winter as there is no way I can reach the figs growing in the crown of the tree.
So far we have made fig jam, spicy fig chutney, and fig and caramelised onion spread. (For the latter I followed a recipe here though I found it needed the addition of salt.)
To my mind, the very best way to eat fresh figs is simply to pick them straight from the tree and serve them on Greek youghurt for breakfast. A great way to start the day.
