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DRIED FIGS--give me some tips on the various types and countries of origin..

erica Aug 14, 2010 09:19 AM

I've just found a new love--dried figs. But I notice that the range of these is very wide. For example, I just found some fantastic dried figs from France (at Fairway market in NYC) that are much juicier and lusher than the California figs I had previously. Are there various types of figs that are dried and imported into the US? What are your favorites? Does anyone have a favorite non-dessert recipe using dried, or even fresh, figs?


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  1. h
    Harters RE: erica Aug 14, 2010 01:58 PM

    Chopped dried figs would work in couscous (although I must admit I usually just regard them as snacks).

    2 Replies
    1. re: Harters
      mmalmad RE: Harters Aug 16, 2010 08:14 AM

      For fresh figs- make a small slit insert either a blue or Manchego cheese wrap in prosciutto, drizzle with a bit of olive oil and roast for about 15 min @ 350 (until prosciutto crisps)
      Dried figs i just eat though they are good with peanut butter too

      1. re: mmalmad
        Harters RE: mmalmad Aug 16, 2010 09:35 AM

        Also slit, bake, drizzle with a little honey, scatter with feta or some other salty cheese. Drape elegantly with palma ham or similar if you fancy an extra.

    2. c
      che74 RE: erica Sep 23, 2010 07:31 PM

      Turkish figs usually show up at my Arabic grocery store in the spring, worth looking for. They are great by themselves, good with salty cheese and nuts. Drink retsina or some anise flavored stuff like pastis or arak.

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