The magic of late summer figs

The fig is thought to be the first cultivated fruit in human history, dating back over 11,000 years. In the UK, the first documented fig tree was planted in 1552, when Cardinal Pole introduced one at Lambeth Palace. Although seeds have been found during the excavation of Roman sites in Britain, these were most likely from imported dried fruit as the seeds show signs of fig wasp pollination. Fig wasps, which are essential for pollinating certain varieties, can’t survive in our cooler UK climate. Fortunately, modern fig varieties grown here are self-pollinating, no wasps needed!

I was late to the Fig party; I just couldn’t get past the texture. It turns out I’d never had a ‘good’ fig! A few years ago, while on holiday in Greece, that all changed and I’ve never looked back. I now look forward to the short spell in late summer when the fig tree in my Mum’s garden is full of the sweetest, most delicious figs. Figs are best eaten as soon as you can after picking or purchasing as they spoil quickly. Look for ones that are ripe, plump and slightly sort to touch.

Figs are packed with nutrients. Bursting with fibre, they’re fantastic for digestive health and can help keep you feeling full longer, making them a smart snack choice. They’re rich in antioxidants which help combat oxidative stress and may contribute to healthy aging. They also support bone health and are especially rich in calcium. Whether you're enjoying them for their health benefits or just because you love them, they bring a touch of rustic elegance to your late-summer table.

Figs lend themselves beautifully to a wide range of recipes, both sweet and savoury. They’re delicious eaten fresh, but pair them with roasted feta, rocket and a drizzle of honey and you’ll have the perfect lazy, yet nutritious summer meal. I love them roasted and often cook my Sticky Fig recipe, which feels indulgent but is bursting with goodness too!