Fall Produce Guide: Figs

Tips for buying, storing, and cooking figs, plus our favorite fig recipes

bySAVEUR Editors| PUBLISHED Mar 16, 2021 7:00 PM
Fall Produce Guide: Figs
Clafoutis is a French dessert that’s trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it’s like a pancake, but more custardy, and it’s baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it’s simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum ». Matt Taylor-Gross

Though they’re available (and delicious) in candied, dried, and canned forms, fresh figs are something else entirely: aromatic, delicate, and less syrupy-sweet than their preserved counterparts, with a lovely crunch from their many tiny seeds. Its sweetness makes the fruit a welcome addition to desserts, breakfast sweets, and baked goods, as well as a natural complement for savory foods like charcuterie and cheese. Typically available from May through November, figs come in hundreds of varieties that range in color from deep purple to yellow- and green-striped, and in flavor from jammy and fruity to honeyed and floral. Try sliced figs on toast with ricotta and honey, tossed into salads, or made into compote.


Choose smooth, unblemished figs that smell fragrant.


Figs are extremely perishable, so use them quickly: they’re best within a day or two, but if necessary they can be stored in the fridge for up to 5 days.


Because of their low acidity and high moisture and sugar content, figs spoil easily, so we recommend slicing them open to check for spoilage before serving. Rinse them and remove the stem.

Fig Recipes