Figs are a luscious fruits, even called tantalising by some, with a unique taste and texture that combines sweet, juicy red flesh, smooth skin that splits easily apart, and crunchy edible seeds. There are apparently more than 150 varieties of fig, and it is one of the oldest known fruits. Figs are native to a wide area ranging from India to Turkey, and there are references to them dating back to 2500-3000 BC. In ancient Rome, they were considered a sacred fruit.

Figs prefer a Mediterranean climate. They don't like wet weather while the fruit is developing, or too much cold in winter, especially when the trees are young. The fruit is very delicate and does not have a good shelf life, and this is the main reason why it is difficult to find fresh figs in the supermarket.

If you don't have a tree yourself, hopefully your friends who do will share the bounty. Dried figs are easily available year round, and many recipes use them very effectively. Methods for drying figs include dehydration, sun drying, and oven drying.

When purchasing figs or picking them from the tree, they should have a rich colour and be plump and ripe to feel, but not mushy. Ripe figs will keep for a couple of days in the fridge, but they should be stored flat in a shallow container so they do not bruise, and to protect them from other smells.

Aside from being truly delicious, figs are also good for you. They are high in potassium and are an excellent source of dietary fibre. They are are also a source of calcium, iron and phosphorus. They also have small quantites of vitamin B and C. In fact, they have the highest mineral content of any common fruit.

Some early figs begin to ripen now and will be in their prime in about a month, so don't delay. Fresh figs can be used in both sweet and savoury recipes, for entrees, mains, or desserts. They combine beautifully with goat cheese or cream chesses such as marscapone, and taste great drizzled with balsamic vinegar on vincotta (cooked grape must). They work well with wine, honey and sugar. They are very tasty with ham and proscuitto, make beautiful jam (combined with ginger, cinnamon and cloves), and respond well with the sour elements of citrus.

Figs poached in thyme and white wine with marscapone

Half a cup of runny honey
750 ml dry white wine
Peel of 1 lemon
2 tbsp lemon juice
A handful of fresh thyme
1 cinnamon quill
6 white peppercorns

Combine the honey and wine. Bring to the the boil, lower the heat and cook, stirring constantly until the honey is dissolved. Add the lemon peel, lemon juice, thyme, cinnamon and peppercorns. Put the figs in the wine syrup and simmer for five minutes. Remove the figs with a slotted spoon and set aside. Reduce the poacing liquid to about a cup. Strain and pour over figs and chill. Serve with a heaped spoonful of mascarpone.

Fairfax Media, February 10, 2009. Article by Elizabeth Latham