Fig season is here again! It doesn’t seem t last very long in the UK but then again the internet tells me figs are actually indigenous to western Asia and are often grown in hot countries like Greece, Spain and parts of Northern Africa, so am I surprised?! We hardly have the weather for them… Still, they are one of my favourite fruits and when September comes around and they appear back in the shops I’ll be the first one at the till, figs in hand. Fig and Walnut Yogurt with honey and thyme is a great way to celebrate this fresh produce.
Buying the best figs
Unlike a lot of fruits, figs don’t ripen after they’ve been picked so avoid buying unripe figs. You want to go for the fruits that have a rich, deep colour, are plump and soft but no damage on their skin. Stay away from figs that smell sour, they’re likely to be past their best! Rather, they should smell sweet and fragrant.
Once you’ve picked the perfect ripe fig it’s not going to last long. Pop in the fridge and keep for 2-3 days max. Because they have such a short shelf life they have become a bit of a delicacy. Knowing they are only at their best for such a short space of time means they are all the more special!
Seeing as you have to eat the fruits so damn quickly, you might need a few ideas for what to make with them… scroll to the end of this post where you’ll find some delicious recipe suggestions for fresh figs.
Flavours from Greece
Stepping away from the thought of figs for a second, yogurt drizzled with honey and scattered with walnuts is something that will always remind me of holidays in Greece. It’s a classic Greek dish that is served up for breakfast, as a light snack, and even as pudding. We always have a pot of Greek yogurt in the fridge and find ourselves tucking into it when we’re after something sweet but light.
When fig season comes around I like to add the flesh of the fruit to my Greek yogurt. A sprinkling of thyme (another ingredient often found in Greek food) and some bee pollen takes this fig and walnut yogurt bowl from a simple treat to something a little bit special! It gives an extra layer and complexity of flavour that usual Greek honey with yogurt and walnut just doesn’t have. You can of course skip the bee pollen if you don’t have any to hand but the thyme makes all the difference!
- 2 fresh figs
- 1 cup of yogurt
- 3 tbsp honey
- 1 handful of walnuts
- 1 tsp bee pollen (optional)
- 1 spring of thyme
- Roughly chop the fresh figs and stir into the yogurt with the honey.
- Sprinkled with a handful of chopped walnuts, the bee pollen and leaves off of the spring of thyme.
- Serve immediately.
More recipe suggestions
- Griddled Fig Salad with Cured Ham, Mozzarella and a drizzle of honey
- Fig and Prosciutto Sandwiches with Whipped Cheese
- Raspberry, Fig and Pistachio Cake
- Roast Duck with Fig, Port and Star Anise
- Purple Power Juice – Blackberries, Plums, Beetroot, Apples & Fig
- Fig and Lime Cake
- Gluten Free Pizza with Figs, Feta & Kale Pesto
Missed fig season?
If you’ve missed fig season then don’t panic! Dried figs are awesome and I always have a bag of them in my cupboard.
Classic figgy pudding is made with dried figs, as is this delicious Fig and Walnut Cake. Decorate with marzipan and fondant for a decadent Christmas cake!