Issue link: https://maltatoday.uberflip.com/i/838705
maltatoday, SUNDAY, 18 JUNE 2017 35 NOTHING says sum- mer quite like figs. At a time when other fruit and vegetables seem to have given up and withered the Maltese fig defies the intense summer heat and produces sweet and suc- culent, juicy fruit. The silvery bark and large, green leaves Ad- am and Eve deemed fit for underwear signifies Maltese nature, growing in back gardens and in the countryside yielding cheap fruit with a com- plex texture, combining the chewiness of the fruit with the smoothness of the skin and crunchiness of the seeds. Adding the fruit's mystique is the relatively short season, as fig trees tend to produce fruit all at once, so though they are abundant at this time of year it is also impossible to stagger the harvest and keep them going a little longer. Dried figs are also available on the market, retaining some of the sweet flavours and almost all of their nutritional properties. Figs go back to the dawn of time, having been referred to in the Bible and other ancient writ- ings. They are thought to have been first cultivated in Egypt and then spread to ancient Crete and Greece where they became a sta- ple food in traditional diets. Figs were held in such high esteem by the Greeks that exports of the best quality figs were forbidden by law. In ancient Rome figs were con- sidered sacred. According to myth it was a fig tree that the wolf that nurtured the founders of Rome, Romulus and Remus, stopped to rest under. The fruit eventually made its way to the Mediterranean with the Spanish conquerors in the early 16th century. Selection and storage Figs are highly perishable and will only last a day or two after purchase, even if they are kept in the fridge. Look for figs with a deep, rich colour that are plump and tender but not mushy. They should have firm stems and be free of bruises. The smell of a fig will also give away its freshness. The sweet smell of a ripe fig quickly turns sour and a little bit like alcohol and the fruit starts to spoil and ferment. As with all fruit, select the ripe ones as according to research at the University of Innsbruck in Austria, fruit which is very ripe and on the verge of spoiling con- tains the most antioxidants. Serving ideas Though figs are fantastic on their own, just washed, peeled and chilled, there are many different ways in which they can be enjoyed. • When preparing oatmeal or any other whole grain break- fast porridge, add some dried or fresh figs. • Poach figs in juice or red wine and serve with yogurt or frozen desserts. • Add quartered figs to a salad of fennel, rucola and shaved Parmesan cheese. • Fresh figs stuffed with goat cheese and chopped al- monds can be served as hors d'oeuvres or desserts. • If you can stand the heat, use the glut of figs to make jam and preserve the sticky good- ness for the winter to come. Fig jam is great on toast or as an accompaniment to a cheese platter. Fine food of the week Food Ingredients • 500g casarecce • 2 swordfish steaks • 4 cloves garlic • 1 chilli, finely chopped • 8 sundried tomatoes • Large handful raisins • ¼ lemon, zest only • ½ glass white wine • Handful parsley, finely chopped • Handful marjoram • 500g cherry tomatoes, halved • 100g pine nuts, toasted Recipe of the week Figs – Maltese summer's jewels Chocolate poached figs Serves 4 Method 1. Wash the figs very well then pat dry. Break off some small chunks of chocolate and simply push into the centre of each fig. 2. Heat the cream in a small pot and add the rest of the chocolate. Stir till melted. 3. Place the water into a deep pot and add the sugar and brandy. 4. Bring to the boil then add the figs. 5. Cover and poach for just 4 mins. 6. Remove figs and serve on a bed of chocolate sauce.