Succulent, sweet and enticing, figs are ripening on trees all over Louisiana. In late summer, the distinctive lush green leaves and orbs of rosy fruit are as pleasing to the eye as the barren, skeletal branches of the deciduous trees are in times of dormancy.
Native to Asia Minor, the fig tree (ficus carica) is one of the earliest fruit trees to have been cultivated by humans as a food source.
According to Dan Gill, a well-known horticulturist with the LSU AG Center, just about any variety of fig tree will thrive in Louisiana, with Celeste, which produces small to medium sized fruit, being among the most common as well as desirable. Since 1991 the LSU Ag Center has been prolific in the development of new fig varieties for the native landscape and table: LSU Purple (medium-size, dark purple fruit), LSU Gold (flavorful yellow, medium-size, yellow fruit), O’Rourke (medium-size, light brown fruit), Champagne (medium size with light red to pink pulp) and Tiger (large, light brown fruit with a darker brown stripe).
There are plenty of figs to be found. Chances are if you know someone with a tree they will enthusiastically offer to share.
What to drink with figs
Taylor Fladgate Late Bottled Vintage Port 2018
“A LBV port, or ‘Late Bottled Vintage’ port, is an excellent pairing for all things fig and goat cheese!” said Emily Staurulakis, sommelier at Copper Vine Winepub. “In Portugal, LBV port is a classic pairing with their famous cheese Queijo da Serra,” a sheep’s milk cheese very similar to goat cheese. This particular LBV has rich fruit and herbal notes on the nose pairing wonderfully with fig and rosemary, and sweet, rich fruit flavor on the palate perfectly balanced by the acidity of the goat cheese.”
The Expert
With a degree from the Culinary Institute of America, Emily Staurulakis has comprehensive culinary and enological expertise after having held positions in kitchens, dining rooms, and management at some of the most celebrated restaurants in America.
This simple recipe shows figs off in their prime. The recommended Taylor Fladgate Late Bottled Vintage Port 2018 is not only a perfect pairing, but also surprisingly inexpensive.
Figs, Rosemary, Honey, Lemon, Chevre (Serves 4)
4 6-inch pieces of fresh rosemary
4 large fresh fig, stems trimmed, halved lengthwise
1/8 cup lavender or other floral honey
1 Tablespoon freshly squeezed lemon juice
2 ounces fresh goat cheese, such as Chevre, crumbled
Strip the leaves from the bottom of the rosemary stems, leaving about 1 ½ inches of leaves at the tip. Put the stems in a bowl. Cover them with cold water and allow to soak for at least 30 minutes.
Skewer the fig halves crosswise on each rosemary stem. Arrange the skewers on a plate with the cut sides of the figs facing up.
Combine the honey and lemon juice in a small bowl. Brush the mixture over the cut sides of the figs.
Preheat the broiler to high.
Broil the figs cut side up until they are lightly browned and softened, 1 to 2 minutes. Crumble the cheese over the figs and return to broiler for 1 minute.
Serve hot on the skewers.
The Expert
With a degree from the Culinary Institute of America, Emily Staurulakis has comprehensive culinary and enological expertise after having held positions in kitchens, dining rooms, and management at some of the most celebrated restaurants in America.