Brown Turkey Figs

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Food Buzz: History of Figs
Food Fable: Figs

Description/Taste

The Brown Turkey fig has a variegated, rusted red to purple skin with slightly pale green shoulders. The fruit will often crack upon ripeness, exposing its flesh at its stem end. Its flesh is the color of a rosé with amber-toned edible seeds. The edible seeds are numerous and generally hollow, unless pollinated. Pollinated seeds provide the characteristic nutty taste of dried figs. The overall flavor of a ready-to-eat Brown Turkey fig is decadently sweet, providing flavors of hazelnuts and confectionaries.

Seasons/Availability

Brown Turkey figs are available in early spring through early winter. Beginning in winter, night temperatures drop causing a change in the fruit's texture and the fig is no longer at its best for culinary use. The interior of the fig becomes woody and dry, and the seeds begin to separate from the flesh.

Current Facts

There are almost two hundred cultivars of figs, thus they grow in a wide range of shapes, colors and textures. The Brown Turkey fig, Ficus carica is considered the best growing variety of figs. Other names for Brown Turkey figs include aubique noire, negro largo and san piero. Brown Turkey fig trees bear a first crop, called the breba crop, in the spring from the last season's growth. The second crop is borne in the fall on the new growth and is known as the main crop.

Nutritional Value

Fresh figs are a good source of vitamin B6, protein, calcium, phosphorus and iron, plus are cholesterol-free, sodium-free and fat-free. A compound found in figs, called benzaldehyde, has been shown to help shrink tumors in some tests.

Applications

To prepare, wash well. To store, lay on a paper towel; cover with plastic; refrigerate up to three days. Use ripe figs immediately. Figs may be frozen up to six months.

Geography/History

Figs are one of the very first plants to be cultivated by humans. They have been documented throughout history as a food source for over 11,000 years. They were first cultivated in ancient Egypt though they are believed to be indigenous to western Asia. Figs still have a huge presence in northern Africa and throughout the eastern Mediterranean, specifically Greece and Turkey. Brown Turkey figs are originally from Provence, France. They have been naturalized throughout the western Mediterranean and temperate regions of the United States though they grow best in Southern California. Figs require full sun all day to ripen palatable fruits. Cold Springs and cloudy Summers can lead to a dismal fig season.

Recipe Ideas

Recipes that include Brown Turkey Figs. One

is easiest, three is harder.

Half Baked Harvest		Butternut Squash & Goat Cheese Ravioli with Browned Butter & Oregano Bread Crumbs
The Glow Within		Peanut Butter Fig Smoothie
Love & Olive Oil		Fig Jam Four Ways
Kitchen Confidante		Fig, Honey & Goat Cheese Galette
Coconut + Lime		Port and Spice Pickled Figs
My New Roots		Autumn in a Jar: Fig Jam with Lavender, Thyme and Walnuts
Little Broken		Fig and Caramelized Onion Flatbread
Recipe Runner		Caramelized Fig and Ricotta Crostini
Tomayto/Tomahto		Fig and Mint Bite
Country Cleaver		Fig & Rosemary Sticky Glazed Roast Chicken

the other 15...

The Brewer & The Baker		Fig and Honey Galette
Country Cleaver		Fig and Rosemary Sticky Glazed Roast Chicken
Eat The Gains		Prosciutto Wrapped Figs
A House in The Hills		Fig, Mint, and Goat Cheese Salad
Use Real Butter		Figs with Blue Cheese and Honey
Host The Toast		Fig, Blue Cheese and Walnut Salad with Warm Bacon Dressing
Heather Christo		Melon, Fig and Prosciutto Salad
Give Recipe		Unripe Fig Jam
A Brown Table		Whiskey Kissed Brown Turkey Fig Cake
Eat Yourself Skinny		Arugula, Fig and Blue Cheese Salad
Just a Taste		Fig, Prosciutto and Burrata Cheee Salad
Give Recipe		Simple Oven Roasted Figs
Posh Little Design		Dark Chocolate Figs Marnier
Spache The Spatula		Fig and Prosciutto Pizza with Balsamic Drizzle
Cook Me Greek		Greek Yogurt Panna Cotta with Baked Figs

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