Figs

A ripe fig feels soft and heavy for its size, and its skin may have small splits or a droplet of syrup at the stem. It should smell sweet, not sour or fermented.

No: wash them gently, remove the stem if it is tough, and eat the skin and flesh together. If the skin is unusually thick or you simply dislike its texture, scoop out the flesh instead.

Keep ripe figs in a single layer in the fridge, loosely covered, and eat them within a couple of days; they bruise and spoil quickly. Let them come to room temperature before serving for a fuller flavour.

Halve them, arrange cut-side up in a small baking dish, and roast at 200 °C for about 10–15 minutes, until soft and syrupy. A little honey, thyme or balsamic vinegar works well, but ripe figs need no added sweetness.

Fresh figs pair especially well with salty cheeses such as blue cheese, goat’s cheese or feta, and with toasted nuts. Serve them on toast, in a salad with rocket, or alongside cured ham.

Dried figs are much more concentrated: they provide 259 kcal and 9.8 g of fibre per 100 g, compared with 70 kcal and 2.5 g of fibre in fresh figs. Their chewy texture suits porridge, baking and savoury tagines; fresh figs are juicier and best eaten soon after buying.

Yes. Wash and dry them thoroughly, remove the stems, then freeze them whole or halved on a tray before transferring them to a sealed container. They soften when thawed, so use them in sauces, baking or smoothies rather than expecting a firm texture.