Fig season: our tips for choosing and cooking them this fall
As autumn approaches, figs arrive on the shelves, bursting with sunshine and ready to enhance your recipes 🥗. Looking to take full advantage of this fig season? Discover here all my tips for choosing them well, preparing them easily in the oven (or air fryer!), and enjoying them with crazy combinations.
Fresh figs are more fragile than you might think. For successful oven-roasted figs, it all starts with the choice of fruit: choose the Solliès AOP variety from the end of August, recognizable by its smooth, taut skin and delicate aroma. A true treasure from the South to warm up your autumn breakfasts or desserts!
Want an even faster version? The air fryer is your ally: discover our comparison of the best air fryers for perfect figs in a flash.
Oven-roasted figs : 12–15 min at 190°C. Cut, garnish with 1 tsp honey/fig + walnuts, roast until syrupy.
- Preheat the oven to 190°C (fan-assisted).
- Rinse 8–10 figs , dry, make a cross-shaped incision without cutting the base.
- Place tightly in a dish. Add 1 tsp of honey/fig + ½ walnut (or almond).
- Roast for 12–15 min ; baste with the syrupy juices halfway through cooking.
- Serve hot: Greek yogurt, vanilla ice cream or fresh goat cheese + lemon zest.
How to choose the right figs for fall?
For a melting texture and a natural sweet taste, opt for the Solliès AOP fig : its skin should be smooth, slightly taut, and the stalk very green. Don't necessarily trust the color: some varieties remain green even when ripe. Gently squeeze the fruit: it should be supple without being soft, and its fragrance should be noticeable even before you open it. Avoid figs that are too soft, wrinkled or split, often overripe or damaged. The ideal: a heavy fig for its size, a guarantee of very juicy flesh! 🔥
Preparing and roasting figs: easy and amazing
Quickly wash your figs, dry them gently and cut them crosswise without going all the way to the base. Place them tightly in a baking dish so they keep their pretty shape. To flavor them, add a spoonful of honey, a few walnut or almond slivers, and why not a sprig of thyme to each fig. Roasted at 190°C , they become tender and the cooking syrup coats everything. Drizzle halfway through cooking for an irresistible shine. Serve warm, on Greek yogurt, vanilla ice cream or a slice of fresh goat cheese: the contrast is magical.
Choosing your figs carefully (Solliès AOP)
From late August to September, choose Solliès AOP figs : smooth, taut skin, green stalk, ripe but firm fruit. Discard wrinkled or cracked fruit. A ripe fig should be fragrant and heavy for its size.
Quick variations
- Gourmet : honey + salted butter + cinnamon (same times).
- Savory : fresh goat cheese + honey + thyme, 10–12 min; finish with a drizzle of balsamic vinegar.
- No added sugar : replace the honey with mixed dates or applesauce.
- Air Fryer : 180°C, 8–10 min in a small dish (watch the syrup).
Service & Agreements
Serve with Greek yogurt , vanilla ice cream , or goat cheese . Topping: roasted pistachios, rosemary, lemon or orange zest. For brunch, place on sourdough toast with ricotta.
Conservation
Roasted figs can be stored for 3 days in the refrigerator in an airtight container. Reheat for 5 minutes at 160°C. Avoid freezing, which softens the flesh.
Anti-failure tips
- Make an incision without cutting the base so that the fruit remains “in flower”.
- Place the figs tightly together : they support each other and the syrup coats better.
- Baste halfway through cooking: glossy glaze guaranteed.
To go further: recipes and ideas around figs
Roasted figs are the star of autumn, but you can also enjoy them raw in a salad with blue cheese, or as a rustic tart. For more delicious ideas, explore this week's recipes on Neary: inspiration guaranteed! 🥗
And if you want to take things to the next level, consider trying figs on the barbecue, or in homemade chutney to accompany an appetizer platter. Figs are the perfect ally for all your autumnal cravings, from brunch to dessert.
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