A Truly Fig-Tabulous Fruit

Now that autumn is upon us, I have loved nothing more than the rainy and dreary weather that follows: the pitter-patter of constant rain, the dusky mornings, and the humming sound of the trees bidding farewell to their leaves as winter steadily approaches. The best compliment to these delightful factors of fall is food—but specifically figs! 

Fig trees hail from Western Asia, where they were first cultivated, but later moved to Mediterranean regions. Figs prefer sandy, well-draining soil with a neutral to slightly acidic pH. They can be grown as a tree or a shrub, depending on pruning, and typically have large green leaves with three to five lobes. Since they are deciduous, they will go through a dormancy period during the winter. 

The best part of a fig tree, in my opinion, is not only its bushy beauty, but also its many different culinary uses! Figs on their own are delicious; their flavors can be nutty, sweet with hints of honey or berries, or sometimes slightly citrusy, depending on the fig variety you’ve chosen. Not to mention the many different colors, spanning from deep purples to yellow greens. These attributes, combined with the figs' jammy or chewy textures and crunchy seeds, allow for a fantabulous ride down flavor mountain ending in a truly succulent roller coaster ride of joy. While I haven’t done it yet this season, I hope to peacefully sit down with baked brie, nuts, honey, and of course, figs, and enjoy the rainy weather from the sanctity of my living room. If you don’t know brie, it's a soft-ripened cheese with nutty, mushroomy, and earthy undertones mixed together to make a delightfully creamy product, perfect for fruit combinations. 

Taking a step back from the brie and the fig fruit itself, let’s talk leaves! I recently discovered a fig leaf syrup recipe that, while on its own doesn’t sound too appetizing, reveals the delectable nature of fig leaves! Fig leaves, when prepared properly, have a nutty, almondy, and almost coconutty taste to them. This makes the perfect syrup for fall. I originally found this fig leaf syrup recipe on the Adventures in Cooking website, but to quickly summarize the recipe, you will first need five leaves. I have been stealing the overhanging leaves from my neighbor’s yard, but you can do whatever works for you, so long as you're not trespassing! Secondly, heat those bad boys up on a baking sheet in an oven at 350 degrees Fahrenheit for three to five minutes, or until the tips of the leaves have slightly curled in but are still green. Then, bring one cup of sugar, one cup of honey, and two cups of water to a boil in a medium saucepan over high heat. Reduce to a simmer and stir until sugar dissolves for about five minutes. Then take your pan off the heat, and steep your leaves in the mixture until cool. I love this syrup for lattes or even just a quick sniff when I’m in the kitchen. 

If I could recommend one thing you do this fall, I’d say sit down and enjoy the weather. Take a break from all the daunting duties of the day and indulge in a delicious fig, drink some tea, or just experiment with the joys of baking and food. I understand taking time for yourself can be difficult when it feels like you’ve just got so much building up, but it’s always better to be on your A-game rather than doing everything half as well as you could! As Eliza Hamilton once said, “Take a break and get away.” She’s pretty wise, so maybe give the soundtrack a listen. Best wishes from a soon-to-be sixteenth-century poet, and have an absolutely fig-tastic November!