What can I do with fresh figs?

Top 12 ways to serve figs

  1. Jams and chutneys. Ripe and juicy figs are ideal for turning into homemade jams and tangy chutneys.
  2. Pies and tarts. Figs + pastry = endless possibilities.
  3. Salads.
  4. Cakes.
  5. Served with meat.
  6. Puddings.
  7. Served with cheese.
  8. Pizzas and breads.

How do you prepare and eat fresh figs?

The best way to enjoy figs is raw, with the skin and seeds intact. You can also remove the peels and scoop out the seeds, if you like, or cook figs by baking, broiling or grilling them. But, the quickest and easiest way to enjoy these gems is by removing the stem and taking a bite right out of the raw fig.

Can you freeze whole fresh figs?

Freezing Figs Figs freeze well with or without sugar, peeled or unpeeled. They should be fully ripe for best flavor. Wash ripe figs thoroughly, remove stems, peel if desired, leave whole or cut in half. Freeze with or without sugar syrup.

When you eat a fig you eat a wasp?

Well, mostly. When you eat a fig pollinated through mutualism, you are technically eating the wasp, too. But fig wasps are very small, usually only about 1.5 millimeters long. So if you get a little un-enzymed wasp with your fruit, it’s not really that much when you compare it to bug content in other foods.

Can dogs eat figs?

Yes. Figs are rich in dietary fiber, which is good for the digestive system. They’re also a great source of natural sugar, which will give your pet an energy boost without the sugar crash that follows a dose of refined sugar.

How do you prepare figs for freezing?

How to Freeze Figs

  1. Wash the figs in cool water.
  2. Pat them dry with a paper towel and then lay on a baking sheet with the paper lining.
  3. Place the baking sheet in the freezer until the figs have frozen.
  4. Transfer the figs in airtight freezer bags.
  5. If you want to can figs, omit steps 2, 3, and 4.

How do you preserve figs for later use?

Pack figs into containers and cover with cold syrup, leaving headspace. Seal and freeze. Dry Pack – To prevent darkening of light colored figs, dissolve 3/4 teaspoon (2250 mg) of ascorbic acid in 3 tablespoons cold water and sprinkle over 1 quart of fruit. Pack figs into containers, leaving headspace.