Figs: A Savory and Sweet Menu Trend

Many Americans are only familiar with figs from Fig Newton cookies, but fig sales to restaurants and grocery stores are rising rapidly, according to the California Fig Advisory Board.
Chefs love figs because they work equally well in sweet and savory dishes. Compared to dried figs, fresh figs have a completely different taste, similar to strawberries and peaches. Antioxidant-rich figs contain more fiber than any other fruit or vegetable.

Richard DeBenedetto, Madera County Farm Bureau member and owner of DeBenedetto Orchards, produces figs in California’s San Joaquin Valley, sometimes called “the nation’s salad bowl.” DeBenedetto’s father, Mauro, emigrated from Italy in 1914 and Richard, Mauro’s youngest son, joined the family farming operation in 1974. The farm has grown to more than 4,500 acres and is Madera County’s largest fig grower.

DeBenedetto Orchards grow six types of figs: calimyrnas, conandria, black mission, kadota, sierra and tena. Native to the Mediterranean, fig trees produce the best fruit with hot, dry summers and cool, wet winters.

“Figs are tremendously nutritious because they are high in potassium, calcium and fiber. As a matter of fact, they have three times the calcium per pound than bananas have and are full of antioxidants,” DeBenedetto said.

Figs can sometimes be difficult to find, but they are definitely worth looking for. Most likely they will be found fresh in the produce section of grocery stores, or dried in the baking section.

“As with all fruits, you can have lots of problems. In the spring they are always subject to a late frost. We also have problems at harvest time in August and September because of rain damage. Figs are grown in the dessert and that is exactly what they need because a quarter or third inch of rain causes damage,” DeBenedetto said.

In the U.S., fresh fig season is usually around July and August and lasts only a few months. Dried figs can be found all year long.

“Growing figs is profitable. It is tough to devote our acreage to figs, but one of the great things is that we are short on water here in the San Joaquin Valley and figs don’t use nearly the water that other crops use,” DeBenedetto said.

When you are purchasing fresh figs, look for fruit that is slightly soft. Fresh figs are highly perishable, so purchase them only if they will be used within a day or two. To store fresh figs, keep in the refrigerator, covered or wrapped.

“Chefs are using fresh and dried figs in a lot of their baked goods. Don’t be surprised if you see figs on more restaurant menus,” DeBenedetto said.

By Anna Burkholder, Communications Associate
American Farm Bureau Federation