The fig season in New Zealand is a short 10 weeks - from mid February until May. Delicious as they are to eat as is, they are also great in salads, with cheese, in desserts, preserves and also with meats.
- Figs are best eaten within the day of purchase. However, they will keep for a few days longer, if stored, covered, in the fridge.
- Figs contain more minerals than any other common fruit. They are high in fibre and calcium, iron, phosphorous and potassium.
- If you are lucky enough to have a glut, Peter Gordon suggests drying your figs. "Invest in a dehydrator - they're not too expensive and soon pay for themselves. Otherwise poach and freeze, or simply freeze whole - figs are great added to chicken stews in winter."