Strawberry Figs
Estimated Inventory, lb : 0
Description/Taste
Strawberry figs vary in size and shape, depending on the specific variety. They are typically oblate or pyriform with a curved, broad base tapering to a slender, straight or curved neck. The skin is thin, taut, smooth, and delicate, being easily punctured or torn, and some fruits may exhibit cracking from rapid growth. Strawberry figs begin green and either transition to a darker green or shades of purple, purple-brown, and red-purple when mature. The fruit’s surface may also be covered in a few white spots and drops of nectar, which permeate the skin as the figs swell and expand. Underneath the surface, a white layer of spongy, springy, soft tissue encases tiny seeds embedded in a red pulp. The edible seeds provide a crunchy, crisp consistency contrasted with the sticky, jam-like, thick, and tender pulp. The pulp also features a small hollow cavity, and some varieties emit a sweet nectar, giving the fruit a melting, soft, aqueous feel. Strawberry figs are edible ripe, and a few Adriatic varieties under this general name can be picked at 60% ripeness and still bear a complex flavoring. Ripe Strawberry figs should have a sweet aroma and will give slightly to pressure when squeezed. The fruits are known for their sweet, tart, berry, and candy-like taste with strawberry and raspberry nuances.
Seasons/Availability
Strawberry figs are available in the mid to late summer through early fall.
Current Facts
Strawberry figs, botanically classified as Ficus carica, are a category of sweet-tasting varieties belonging to the Moraceae family. Fig cultivars are often grouped by growers based on their flavor. The main groupings include honey, sugar, and berry types. Within the berry grouping, strawberry is a secondary layer of organization to group varieties with a fruity-sweet taste reminiscent of strawberries and raspberries. Strawberry figs are valued for their depth of flavor, soft texture, and honeyed aroma. It is important to note that the term Strawberry can be used for several different varieties, and the two most common cultivars include Adriatic-type figs like Ventura Strawberry and Strawberry Verte. Other varieties include Texas Strawberry, White Maderia #1, Green Ischia, JH Adriatic, LSU Strawberry, Emerald Strawberry, Shasta Strawberry, Coll de Dama, Hivernenca, and Smith. Fresh market vendors often label these varieties generally as Strawberry figs to simplify the point of purchase. Strawberry figs grow on deciduous trees and are sown commercially and in home gardens. Chefs and home cooks treasure the seasonal fruits for their rich flavor, and the figs are versatile, used in a wide array of raw or cooked, sweet or savory culinary preparations.
Nutritional Value
Strawberry figs have not been extensively studied for their nutritional properties. Figs, in general, are a source of fiber to aid digestion and vitamins C and K to support faster wound healing and strengthen the immune system. Figs also provide minerals like copper, manganese, magnesium, potassium, phosphorus, and calcium. These minerals help the body balance fluid levels, protect bones and teeth, produce red blood cells, and control daily nerve functions. The fruit’s pigmented nature indicates the presence of anthocyanins, which are natural compounds that give the flesh and skin its red-purple coloring. Anthocyanins have antioxidant properties to reduce inflammation and guard the cells against free radical damage to improve overall bodily health.
Applications
Strawberry figs have a sweet, fruity, and berry-like flavor suited for fresh, cooked, and dried culinary preparations. The fruits are enjoyed out of hand, especially when ripe, and can be eaten in their entirety, including the skin. Strawberry figs are also used as a topping for grain bowls, salads, oatmeal, and yogurt, or served fresh on cheese boards. Try stuffing the fruits with cheese and dipping them whole in chocolate as a chilled sweet treat. Strawberry figs can also be layered into sandwiches or mashed on toast and drizzled with honey or cheese crumbles. In addition to fresh preparations, Strawberry figs are popularly simmered into jams and other preserves or used as fillings in cookies, pies, and tarts. The sweet fruits are also baked and served over ice cream, added to puddings, or incorporated into muffins and other baked goods. Beyond sweet recipes, Strawberry figs complement savory dishes, especially roasted meats. They are also cooked into sauces and chutneys, used as a topping on pizza, or stuffed, wrapped in prosciutto or puff pastry, and baked. Other preparations include grilling, poaching, roasting the fruits, or adding them to cocktails and smoothies. They can also be dried for extended use. Strawberry figs pair well with cheeses such as goat, brie, mascarpone, and feta, nuts like walnuts, almonds, and hazelnuts, meats including quail, lamb, duck, and pork, and herbs like rosemary, basil, and mint. Whole, unwashed Strawberry figs will keep for a few days at room temperature or in the fridge for a week when stored in a perforated bag lined with a paper towel.
Ethnic/Cultural Info
Figs are commonly referred to as fruits in retail markets, but scientifically, they are actually an inflorescence, more specifically known as a syconium. A syconium is a bulbous, stem-like structure that contains many tiny flowers and seeds, which, when pollinated, become achenes. Figs can contain anywhere from 100 to 500 achenes, and each achene is classified as an individual fruit. It is said that these achenes can range in length and number, affecting the texture of different varieties of figs. Varieties with fewer achenes are thought to be lighter in texture, while figs with more achenes are said to have a denser consistency.
Geography/History
Strawberry figs are a category of several varieties with varying histories and sites of origin. Figs, as a collective species, are native to regions in Western Asia and the Eastern Mediterranean and have been growing wild since ancient times. Historians believe figs to be one of the oldest cultivated fruits, and archaeological evidence, drawings, and records continue to help uncover the species’ early history. Over time, figs were spread along trade routes into Western Europe, Africa, and Asia, and Spanish missionaries later carried the fruits to the New World for planting in monastery gardens. Strawberry figs have been domesticated, cultivated, and bred for improved traits throughout the past few centuries. Today, Strawberry figs thrive in warm, mild climates and are widely cultivated worldwide in commercial and home gardens. When in season, Strawberry figs are sold through fresh markets, wholesalers, and directly through growers. The Strawberry figs featured in the photograph above were sourced through Chino Farms in California.
Strawberry Figs for sale around the world shared on the Specialty Produce App
