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 (rauw, vers)
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 lavandelhoning, thyme and sometimes geitenkaas of mascarpone, afgebakken in the oven. Provençaals and Catalaans classic dessert of entrée. the combination of caramelised vijgenzoetheid and lavender is a smaakicoon of the Zuid-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 jam of figs, sugar and lemon, traditional served at oude cheese, geitenkaas of blauwkaas on kaasplanken. Basisproduct in the French traiteur- and Catalan charcuterie-tradition. easily itself to make, indispensable on each kaasplankje.
Provencal vijgentaart of pâte sablée with amandelcrème (frangipane) and fresh vijgenhelften, sprinkled with honey and thyme for the fry. Verwant to the Tarte Bourdaloue but with fig. Oogstdessert of augustus-september in the Provence.
soft koekje with vijgenvulling, gecreëerd in 1891 through the Kennedy Biscuit Company in Newton, Massachusetts. Vernoemd to the stad Newton. the most verkochte vijgengebak ter wereld, a icoon of the Amerikaanse koekjesindustrie.
dried figs 24 hours soaked and stewed in Tawny Porto with star anise, cinnamon and sinaasappelschil. Portuguese and Spanish winterdessert: served with mascarpone of creme fraiche. Intensief, warm and aromatic.
Fig: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
at cream temperature are fresh figs aromatieker. Halveer of kwarteer just before serve.
Halveer, bedruppel with honey and grill to karamellisatie. Of sprinkle with sugar and brand with gasbrander for crème brûlée effect.
figs contain little pectin. add lemon juice to for gelering. Test with cold bordje: jam is klaar as hij not more vloeit.
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 at warm, fruity red wine is Italian gastronomisch erfgoed, especially in Puglia and Calabrië. the jam-, bramen- and vijgentonen of Primitivo spiegelen the vrucht bijna perfect. at prosciutto e fichi and roasted figs with honey is Primitivo the eerste choice of each Pugliese chef.
- Primitivo di Manduria DOC (Gianfranco Fino, Cantine Feudi Salentini, Racemi)
- Primitivo di Manduria Dolce Naturale DOCG (zoet, voor dessert)
- Primitivo IGT Puglia (toegankelijker)
- Salice Salentino Rosso (vergelijkbaar rasse uit Puglia)
at fresh figs offers a lichtgebouwde Pinot Noir the ideal counterpart: the earthy, red cherries- and viooltjestonen complement the honingzoete, light caramelachtige fig without to overwhelm. Burgundian Pinot Noir is the most elegante red choice at fig-aperitief of fig-geitenkaas.
- 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)
Porto Tawny is the classic choice at dried figs and kaasplanken. the walnut-, caramel- and gedrogde vruchttonen of Tawny Port match perfect to on the geconcentreerde sweetness and karamelachtige notes of dried figs. at vijgenjam on kaasplank indispensable.
- 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-vruchten, chocolade- and vijgentonen (a gevolg of the apassimento-droogproces) make the a perfect mirror for roasted of dried figs in savoury preparations: game with vijgencompote of lamsmedaillons with vijgenjus. only at intensieve preparations, never at fresh fresh fig.
- Amarone della Valpolicella DOCG (Allegrini, Dal Forno Romano, Masi)
- Ripasso della Valpolicella DOC (lichter alternatief met Amarone pomace)
- Recioto della Valpolicella DOCG (zoete versie, dessert)
- Valpolicella Classico Superiore (toegankelijker)
Californische Zinfandel has jam-, bramen- and vijgentonen That itself directly verbinden with ripe of roasted figs. the high suikerrijpheid and alcohol fit at intense vijgenbereidingen: figues rôties au miel, vijgencoulis at game of vijgenconfituur at cheese. Zinfandel and Primitivo are genetisch identieke grapes.
- Dry Creek Valley Zinfandel (Ridge Geyserville, Seghesio)
- Paso Robles Zinfandel (Turley Wine Cellars, Linne Calodo)
- Napa Valley Zinfandel (Storybook 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 tot 6 °C fresh, 15 tot 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 Kamertemperatuur for Kwartier voor serveren uit koeling 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.
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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
