A late Rosh Hashanah means we’re at peak fig season. I adore the purple or green mini globes with their soft, smooth skin and jammy middles and will be using plenty in my Rosh Hashanah menus. I’ll also be snacking on them whenever possible.
Tip – the heavier ones are generally sweeter, so if you can touch them before you buy, pick them up and see how they feel. Leave the lighter ones behind and pick their weightier shelf mates. 1.
Denise Phillips’s gorgeous-looking salad (pictured above) reaches peak fig — with both fresh and sticky, dried figs included in a tasty vegan salad. Combined with softly sweet cooked red onions and a spritz of zesty lemon and it’ll disappear in no time. Photo: Inbal Bar-Oz 2.
Lisa Roukin’s This simple makes a brilliant side for vegan and vegetarian guests and makes a colourful buffet option. Photo: Inbal Bar-Oz 3. Figs are the main event in Amir Batito’s recipe with citrus sauce.
They’re hearty enough to make a brilliant vegan option for festive get togethers. Photo: Inbal Bar-Oz 4. My salty sweet (with a slightly charoset vibe) is full of figgy flavours and crunchy texture from the nuts.
Gorgeous with goat’s cheese, on a cheeseboard or with meats. Also makes a great host gift in a simple jar tied with ribbon. Photo: Inbal Bar-Oz 5.
Fabienne Viner-Luzzato’s is made with dried figs, but at this time of year I’d happily substitute them for sweet, ripe, jammy fruits — either deep purple or green. Make sure to get the shallots .
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