
Many people only know the taste of dried figs and I think they are lovely. But here and now - until the end
of September - you have the chance of tasting the fresh fruit. Before moving to the Algarve I did not even know what they looked like, leave alone how they taste. But I fell in love with them from the first time we met.
The fig could be considered the perfect fruit, although it rather is a "false fruit," or syncomium. Within the globe of the "fruit" are little clusters of flowers that look similar to threads. Figs are low on calories, full of fiber, vitamins and minerals and are very healthy.
Figs should ideally be eaten straight from the tree, because their shelf-life is very short. If you must keep
them for a day or two - do so in the fridge. They are very delicate and bruise easily, but boy are they good!

There are many different varieties of figs and they come in different shapes and colours. Some are more pear shaped, others quite round. Some are green, others purple/black or yellow. You can eat them as they are - all of it - although you might want to peel the outer skin if the fruit is not super fresh anymore. The ripe figs will separate easily from the tree when you lift them upwards from their normal drooping position. The ripe figs definitely droop a bit and feel softer.
Fig trees are easily propagated through cuttings. In September or October, make a cutting and put it in a bucket with potting soil, or simply stick it in the ground and cover with mulch. One out of 10 will take, but once you've got a fig tree going, it's hard to kill. Protect it the first winter from frost with a deep mulch, and then it's on its own. After three years, it should start producing.
Fresh figs are lovely on their own, but also make a great combination with mature cheeses or "presunto" (cured ham), or you can add some to a fresh salad. But even if you miss the fresh fig season in Portugal, there’s always the rest of the fall and winter to enjoy the newly dried figs from the summer harvest and doce de figo – fig jam!