It’s Fig Season in France, But What’s The Secret to Their Popularity?

Last updated on August 11th, 2024 at 01:26 pm

The food in France is fabulous. It’s fresh, seasonal, and tastes fantastic. Living in rural France, growing your own fruit and vegetables in your potager (kitchen garden) is almost obligatory.

But one thing I don’t have is a fig tree, luckily though, one of my neighbours does. I’ll often find a little bag of them hanging off my gate. It’s share and share alike here. I have vast amounts of cherry tomatoes, so we do a swap.

August through October is fig season in France, and this versatile fruit can be found in stores countrywide during this time. But why is it so popular, and how has it gotten its own festival?

The History of Figs in France

Like most things in France, the humble fig has a history. It originated in the Middle East, specifically in what is now known as Western Asia. It was one of the first plants cultivated by humans and evidence of fig cultivation dates back to ancient times.

Figs symbolized wealth and were introduced into southern France by the Phoceans 500 B.C. 

When the Romans arrived, they recognized the Mediterranean climate in the southern regions as ideal for growing figs. They began planting fig trees in areas such as Provence and along the Mediterranean coast, where the warm climate and fertile soil provided optimal conditions for fig cultivation.

The Romans valued figs not only for their taste and nutritional value but also for their symbolic significance. The fruit was associated with fertility and was often used in religious and cultural rituals.

Louis XIV, the Sun King, had a deep appreciation for figs, which became one of his favorite fruits during his reign. He ordered the creation of special gardens at the Palace of Versailles to ensure a steady supply. 

Under the guidance of his head gardener, Jean-Baptiste de La Quintinie, several hundred fig trees were cultivated in these gardens. To protect these trees from the cold and ensure they bore fruit year-round, La Quintinie developed innovative methods, including early greenhouses and protective glass screens. These gardens were known as the “Potager du Roi” or the King’s Kitchen Garden.

Fig Varieties and Flavours

In France, figs are primarily grown in the southern regions, including Provence, Languedoc-Roussillon, and Corsica. These areas have the warm, sunny climate that figs require for optimal growth and ripening.

In France, several varieties of figs are grown, each with distinct characteristics. Some popular varieties include the Figue Violette, Figue Noire de Caromb, and the Figue Blanche. The Figue Violette and Noire de Caromb are known for their dark, purplish skin, while the Figue Blanche has a lighter, greenish-yellow hue. Another notable variety is the Bourjassotte Noire, recognized for its large, sweet fruit with dark purple skin.

Figs in France come in various colours, primarily dark purple, green, and yellow. The skin colour can indicate the ripeness and sweetness of the fig, with darker figs often being sweeter and richer in flavour.

The taste of figs is unique and complex. They are known for their sweet, honey-like flavour with subtle earthy notes. The flesh inside is soft and juicy, often described as a mix of fruity and floral, with tiny seeds adding a slight crunch. Depending on the variety, figs can vary from intensely sweet to mildly tangy.

The Solliès fig from the Solliès basin in Provence holds the prestigious AOC (Appellation d’Origine Contrôlée) label, known for its large size, deep violet skin, and luscious, red flesh. This variety is prized for its intense sweetness, delicate aroma, and balanced acidity, making it a favourite for both fresh consumption and use in gourmet cooking​. The AOC label signifies that the figs are grown in a specific geographical area under particular conditions, ensuring their quality and authenticity. 

 

The fig is technically not a fruit but an infructescence—a cluster of many tiny flowers and seeds enclosed within a fleshy stem. This unique structure plays a crucial role in the fig’s pollination process involving a specialized wasp. So, if you think about it, you’re actually eating a wasp, not a fruit.

How Are Figs Stored

In centuries past, figs were commonly dried to preserve them for longer periods, especially in winter when fresh fruit was unavailable. The drying process involved laying figs out in the sun until they lost enough moisture to become firm and less perishable. This method was widely used across Mediterranean regions, including France.

In some parts of southern France, particularly in Provence, a unique method of storing dried figs developed. People created “fig necklaces” by stringing the dried figs together using a thread. 

These fig necklaces were then hung on metal rods known as “traffiches” and strung up on the front of houses. The traffiches allowed the figs to be stored outside, where they remained protected from pests and further dried by the sun and wind.

This method not only preserved the figs but also allowed them to be easily accessed when needed. The sight of fig necklaces hanging from traffiches became a familiar and practical feature in these regions.

The Fig Festival in Provence

When I first moved to France, I couldn’t believe how many food festivals there were, celebrating everything from strawberries to garlic. And of course, the fig has its own festival too, why wouldn’t it?

The Fig Festival in Solliès-Pont is held annually on the last weekend of August, honouring the Violette de Solliès. This fig variety has earned AOC (Appellation d’Origine Contrôlée) and PDO (Protected Designation of Origin) labels, signifying its high quality and deep-rooted connection to the region.

During the festival, the entire village transforms into a lively marketplace filled with all things fig-related. Visitors can indulge in a wide array of fig products, from fig jams and tarts to fig liqueurs and even fig-based meals crafted by local chefs. The event also features guided tours of the nearby fig orchards, where you can learn about the cultivation and history of these prized fruits.

The festival isn’t just about food; it also includes cultural events like parades with participants dressed in period costumes, live music, and traditional Provençal games. 

How to Eat Figs

Figs are best enjoyed when they are perfectly ripe. They should feel soft to the touch but not mushy. A ripe fig will be sweet, with a rich, jammy texture that makes them a treat whether eaten alone or in a dish.

Fresh Figs

When eating fresh figs, simply rinse them under cool water and pat them dry. Fresh figs are eaten whole, skin and all, though some people prefer to peel the skin off if it’s too thick. 

Cut off the stem, then slice the fig in half or quarters to reveal its beautiful, seeded interior. Fresh figs are delicious on their own or paired with soft cheeses like goat cheese or ricotta. They also complement cured meats such as prosciutto, adding a sweet contrast to the salty flavours.

Dried Figs

Dried figs are more concentrated in sweetness and can be enjoyed as a snack straight out of the bag. They are also commonly used in baking, adding a rich, chewy texture to breads, cakes, and cookies. Soaking dried figs in warm water or juice for a few minutes can rehydrate them slightly, making them softer and more versatile for cooking.

Culinary Uses

Figs are extremely versatile in the kitchen. You can add fresh figs to salads for a burst of sweetness, blend them into smoothies, or bake them into desserts like tarts and cakes. They pair well with honey, nuts, and spices like cinnamon or cardamom. 

They can also be grilled or roasted, which enhances their natural sweetness. This makes them a perfect topping for yoghurt, ice cream, or even as a base for a savory sauce to accompany meats.

The Health Benefits of the Fig

It’s safe to say that figs are a superfood that packs a punch in the health department. They are rich in dietary fibre, which promotes healthy digestion and can help prevent constipation. 

They also contain various essential minerals, including potassium, calcium, and magnesium, which support heart health, bone density, and overall bodily functions. Additionally, figs have antioxidants like polyphenols, which protect cells from oxidative stress and reduce the risk of chronic diseases.

And that’s not all; figs have a low glycemic index, making them a good choice for those managing blood sugar levels. They are also believed to support skin health due to their high content of vitamins and antioxidants, which can help fight inflammation and promote a healthy complexion. 

No wonder the French have such a long lifespan compared to other countries!

French Fig Salad with Feta & Walnuts

My favourite way to use figs is in a salad. This salad is perfect as a light lunch, combining the sweetness of figs with the savoury taste of feta and the nuttiness of walnuts.

Ingredients:

• Fresh figs (about 6-8, halved)
• Mixed greens (such as arugula, spinach, or a spring mix)
• Crumbled feta cheese (about 100 grams)
• Walnuts (a handful, toasted)
• Olive oil (2-3 tablespoons)
• Balsamic vinegar (1-2 tablespoons)
• Honey (1 teaspoon)
• Salt and pepper to taste

Instructions:

1. Start by preparing the dressing. Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Set aside.
2. In a large salad bowl, combine the mixed greens and halved figs.
3. Sprinkle the crumbled feta cheese and toasted walnuts over the top.
4. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
5. Serve immediately, enjoying the balance of sweet figs, salty feta, and crunchy walnuts.