This post is also available in: Nederlands (Dutch)

Passion for figs

Did I already mention that I love figs?  August brings the heavenly scent of fig trees, the smell is everywhere. The trees become full of this delicious, sweet fruit, and I love picking them and eat them fresh from the tree. For me, the ripe figs almost taste like honey. Absolutely delicious.

The fig is a curious fruit. In fact, it is not a fruit at all, figs are actually “inflorescences” or inverted flowers.

Figs on a fig leaf

Figs are healthy….. and sexy too! 

Flavour is just the beginning… high in vitamins, minerals and fibre,  figs have also been attributed aphrodisiac properties! History’s most iconic sex symbol, Cleopatra, preferred figs over any other fruit (she must have known😉) Or maybe it was just about the looks?

Sacred figs

Figs are important in almost every religion. You all know the story of the fig leaves Adam and Eve used! It is the most mentioned fruit in the bible and is sacred in both Islam and  Judaism. Buddha was meditating under a fig tree when he became enlightened.

Delicious recipes

But let’s now get to the best part, eating figs!  There are so many ways to eat figs, fresh from the tree, in a jam, dried with almonds, baked with honey and cheese, just to mention a few……

Fig and blueberry pastries

This is one of my favourite “sweet” recipes with figs. It is an Italian recipe, and the ingredients for the filling can easily be replaced by other fruits if those fresh figs aren’t available you have other options! 
Apple, blueberries and cinnamon. Pears, hazelnuts and chunks of dark chocolate etc. the combinations are endless. 

Ingredients :

For the filling

  • 5 figs, about 350 g
  • 125 g blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons cane sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 1 tablespoon sliced almonds

For the pastries

  • 300 g puff pastry
  • flour, to roll out the puff pastry
  • 1 egg
  • 1 pinch salt



Make the filling
Peel the figs, chop them then put them into a saucepan. Add the rinsed blueberries, the lemon juice, the sugar and the spices.
Cook on a medium flame for 10 to 15 minutes, stirring often. The cooking time will depend on the ripeness of your fruit.When the fruit  looks like a jammy compote, remove from the heat and add the almond slices, stir thoroughly and let it cool down.

Prepare the pastries
Preheat oven to 200°C (400°F).
Roll out the puff pastry with a rolling pin and a dusting of flour in a 25x40cm sheet.Cut out 10 rectangles.Spoon the filling onto the rectangles and fold the puff pastry to seal the filling inside.Seal the edges with a fork, then transfer the pastries to a baking tray lined with parchment paper. Whisk an egg with a pinch of salt and brush each pastry with the mixture.Bake for about 18 minutes or until golden. Let them cool down and serve warm or at room temperature.

Figs, prosciutto and goat cheese.

I love this appetiser of figs with prosciutto and goat cheese


  • Prosciutto-is very similar to Spanish Jamon, so feel free to use what you have available in your local store. I like tearing it into pretty small pieces. I find it easier to eat.
  • Figs – it does not matter what type of fig you use, just make sure they are ripe.
  • Goat cheese – the one I used is creamy on the inside with a harder “crust” on the outside, but you can use any goat cheese you like.
  • Fresh flat-leaf parsley gives these figs with the goat cheese a nice colour. If you don’t like it use fresh chives instead.
  • Chopped walnuts and honey are completely optional, but I highly recommend using them. You can also try using almonds or hazelnuts.
    I recommend buying smaller figs rather than large ones as they are easier to eat (in 1 or 2 bites).

Prepping the figs. 

Wash them thoroughly under running water. Cut off the stems. Pat them dry with a paper kitchen towel. Take one and place it with the stem side up. Take a knife and make an X cut across the top of the fig making sure not to cut through completely. 
Cut the goat cheese into thin slices. Tear the Prosciutto or Presunto into small pieces. Take the fig and stuff it with a slice of cheese and Prosciutto. Then top with fresh parsley, drizzle with honey and sprinkle with roughly chopped nuts.                                                                                                                      

Dried fig and almond stars

This is a typical Algarve snack. The stars are made all year round made from dried figs and roasted almonds in the oven. Delicious, simple to perform, perfect to accompany with a good glass of Mediterranean Medronho or liquor.

Ingredients: dried figs, almond kernel q.s.

Preparation: Begin by peeling the almonds: put the almonds with skin in a bowl, cover them with boiling water, cover and let the water cool down. Then simply press the almonds between your thumb and forefinger so that the skin loosens. (Or be as lazy as I am and buy already peeled almonds😉) Cut almond kernels in half lengthwise. Slightly spread the figs between the hands so that they flatten. For the round stars: cut the fig all the way around, without separating it completely, and arrange the almonds around, pressing well so that they do not fall off. For the star shape: cut the fig crosswise, separating the tips. Join them two by two and arrange the almonds around, pressing well to keep the shape. Bake in a baking tray. The cooking time is 20 minutes with the oven at 200º.

Figs are so versatile and make simple food taste so good. You could try cutting them into slices and using them in canapes or just placed on slices of bruschetta for example. Whichever way you use them I hope you enjoy them as much as I do!

This post is also available in: Nederlands (Dutch)



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