Fig
verse vijg · Ficus carica · figue
Fig: what every chef needs to know
The fig is technically not a fruit but an inverted inflorescence (a syconium). Figs are rich in sugars, fibre and a subtle honey-like aroma. They are used both fresh and dried in hospitality kitchens. Fresh figs are extremely fragile and highly perishable. Applications include charcuterie boards, cheese pairings, desserts, jam, reduction sauces and Mediterranean dishes.
Fig: nutritional values per 100g (raw, fresh)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Fig: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Roasted fresh figs with lavender honey, thyme and occasionally goat's cheese or mascarpone, finished in the oven. A Provencal and Catalan classic as dessert or starter. The combination of caramelised fig sweetness and lavender is a flavour icon of the South-French kitchen.
fresh vijgenhelften wrapped in thin slices prosciutto di Parma of prosciutto di San Daniele. the most iconic Italian zomeraperiti of antipasto: the combination of sweet and salt is a smaakwet in the Italian kitchen. Simpelste preparation, most refined flavour.
Thick fig confiture of figs, sugar and lemon, traditionally served alongside aged cheese, goat's cheese or blue cheese on cheese boards. A staple in the French traiteur and Catalan charcuterie tradition. Easy to make at home and indispensable on any cheese board.
Provencal fig tart on pâte sablée with almond cream (frangipane) and fresh fig halves, drizzled with honey and thyme before baking. A close relative of the Tarte Bourdaloue but with fig. The harvest dessert of August–September in Provence.
Soft biscuit with a fig filling, created in 1891 by the Kennedy Biscuit Company in Newton, Massachusetts. Named after the city of Newton. The world's best-selling fig confection and an icon of the American biscuit industry.
Dried figs soaked for 24 hours and braised in Tawny Port with star anise, cinnamon and orange zest. A Portuguese and Spanish winter dessert served with mascarpone or creme fraiche. intense, warming and aromatic.
Fig: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Fresh figs are more aromatic at cream temperature. half or quarter just before serving.
half, drizzle with honey and grill until caramelised. Alternatively, sprinkle with sugar and torch with a blowtorch for a crème brûlée effect.
Figs are low in pectin. Add lemon juice to aid setting. Test on a chilled plate: the jam is ready when it no longer runs.
Fig: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Fig: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh figs are available from August to October. Outside the season, only dried figs are available or imports from Morocco.
Fig: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Fig: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Fresh figs with warm, fruity red wine is Italian gastronomic heritage, particularly in Puglia and Calabria. The jam, blackberry, and fig notes of Primitivo mirror the saute almost perfectly. With prosciutto e fichi and roasted figs with honey, Primitivo is the first choice of every Apulian chef.
- Primitivo di Manduria DOC (Gianfranco Fino, Cantine Feudi Salentini, Racemi)
- Primitivo di Manduria Dolce Naturale DOCG (sweet, for dessert)
- Primitivo IGT Puglia (toegankelijker)
- Salice Salentino Rosso (vergelijkbaar rasse uit Puglia)
With fresh figs, a light-bodied Pinot Noir offers the ideal counterpart: the earthy, red-cherry, and violet notes complement the honey-sweet, lightly caramelised fig without overpowering it. Burgundian Pinot Noir is the most elegant red choice with fig aperitif or fig and goat's cheese.
- Bourgogne Rouge village (Gevrey-Chambertin, Chambolle-Musigny)
- Côte de Nuits-Villages AOC (betaalbaar Bourgogne)
- Oregon Willamette Valley Pinot Noir (fruitiger alternatief)
- Beaujolais Cru Morgon of Moulin-à-Vent (lichtste optie)
Tawny Port is the classic choice with dried figs and cheese boards. The walnut, caramel, and dried-saute notes of Tawny Port connect perfectly with the concentrated sweetness and caramel-like tones of dried figs. Indispensable with fig jam on a cheese board.
- Porto Tawny 10 Years (Ramos Pinto, Graham's, Fonseca)
- Porto Tawny 20 Years (Niepoort, Quinta do Crasto)
- Porto Tawny Colheita (vintage tawny, extra complex)
- Maury Tuilé AOC (Frans oxidatief alternatief, Roussillon)
Amarone's intense dried-saute, chocolate, and fig notes (a result of the appassimento drying process) make it a perfect mirror for roasted or dried figs in savoury preparations: game with fig compote or lamb medallions with fig gravy. Only for intensive preparations, never with fresh, delicate fig.
- Amarone della Valpolicella DOCG (Allegrini, Dal Forno Romano, Masi)
- Ripasso della Valpolicella DOC (lichter alternatief met Amarone pomace)
- Recioto della Valpolicella DOCG (sweete versie, dessert)
- Valpolicella Classico Superiore (toegankelijker)
Californian Zinfandel has jam, blackberry, and fig notes that connect directly with ripe or roasted figs. The high sugar ripeness and alcohol suit intense fig preparations: figues rôties au miel, fig coulis with game, or fig confiture with cheese. Zinfandel and Primitivo are genetically identical grape varieties.
- Dry Creek Valley Zinfandel (Ridge Geyserville, Seghesio)
- Paso Robles Zinfandel (Turley Wine Cellars, Linne Calodo)
- Napa Valley Zinfandel (Storybaso Mountain)
- Lodi Old Vine Zinfandel (Michael David Winery, Seven Deadly Zins)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Fig
How do I select ripe fresh figs?
A ripe fig yields to gentle pressure, smells sweet and may show a drop of syrup at the eye. Too firm means unripe; too mushy means over-ripe. Colour varies by variety from green to deep purple.
Which cheeses pair well with fig?
Figs pair exceptionally well with goat's cheese, Roquefort, brie and Parmigiano-Reggiano. The sweetness of the fig balances the saltiness and sharpness of aged cheeses.
Is the white powder on dried figs mould?
No — the white powder on dried figs is crystallised sugar that has migrated to the surface: a quality indicator of ripe figs. Blue-grey mould is genuinely dangerous: do not use and remove separately.
At what temperature should you store Fig?
Store Fig at 2 to 6 °C fresh, 15 to 20 °C dried, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Fig professionally?
The primary professional technique for Fig is Raw (charcuterie/cheese) at Room temperature for Kwartier for serve from refrigeration halen. Always verify core temperature with a calibrated probe thermometer.
Does Fig contain allergens?
Fig is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Fig
Professional substitutes for fig in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Rijker, stroperiger sweet. Vergelijkbaar in kaasgerechten and Middle Eastern preparations.
Vergelijkbaar next to cheese on plankjes. always garen needed for zachtheid.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
