Fans assert that no other fruit resembles the fig. Yes, breva—yet that’s a trick, because it is a fig that does not fully ripen and is harvested next year. More so, a fig isn’t even a fruit in the strict sense; it is a kind of flower that hides real fruits, tiny seeds inside that crunch when bitten and give it its distinctive texture.
From this, it’s clear that figs are rare in nature. Their sweetness and lush flesh invite culinary use. In the last days of August, as figs drop from the tree, their prime season begins. They are delicious on their own and also star in many recipes.
Fig and pink tomato salad from The Dog and the Cookie (Madrid).
Tomatoes and ‘goose’, figs’ best friends
Extremadura is a fig country, and cooks there embrace the fruit in hearty tomato-based soups, fried peppers, garlic, and cumin, with bay laurel and a bread soak from the previous day. It is a wonderful dish served warm, with figs feeling right at home among tomatoes. The pairing of acidity and sweetness yields remarkable balance. In Madrid, a few restaurants offer a pink tomato and fig salad as part of their menus. A mustard and honey sauce adds intrigue. Chef Óscar Gila from an Asturian restaurant in Madrid explains a Fig and Cheese Salad, ranging from creamy to blue cheese depending on taste.
In other salads, figs stand out for their character and adaptability. They pair beautifully with marinated sardines, ajoblancos, and figs—brevas depending on the season—in a salad prepared by Javi Aparicio at Saltwater (Madrid). At Terrace (Cuenca), figs appear as a luxurious secondary with goose liver, green shoots, red berries, apple compote, crumbled goat cheese, and toasted burritos bread croutons, a truly enlightened salad.
Fig salad, marinated sardines and ajoblanco from Salino (Madrid).
“The perfect counterpart to the strong and salty flavor of goose is the fig. There is no doubt,” says Robert Fontan, a restaurant owner in Arganda. In his kitchen, a fig-based jam accompanies a home-made goose liver dish. The combination also works well with sauces made with lime wine, especially in game dishes.
An example of a main course is a dish created by Tony Navarro, a regional chef. He uses Lady’s neck variety figs, which can be distinguished by a greenish-yellow flesh. Served with duck liver, portions are about 150 grams each. The preparation involves steaming to achieve a tender texture, followed by a high-heat sear. A few rosemary sprigs provide aromatics, with salt and pepper to finish. The dish arrives with four figs quartered and lightly grilled. At home, the grill can be replaced by a hot frying pan for the same effect.
Oxtail patties with fig sauce from Asgaya (Madrid).
Another main option is to present figs as a jam. In Asgaya, Gila uses jam to elevate oxtail dumplings. A traditional boneless oxtail stew with red wine, pepper, and cinnamon forms the base; meatballs with mushrooms and eggs are added. The sauce blends fig jam and mustard in equal parts, yielding a comforting flavor reminiscent of late-summer stew.
Creative uses in three textures and a dessert
Where else does the fig fit? Imagination has no limits. Fontán notes many possibilities, including sandwiches, cheese boards, and even cold cuts. Iberian ham with figs is a standout, perhaps even better than ham with melon. Figs also pair with canned fish, providing contrasts with salty sea elements such as tuna belly, anchovy, marinated salmon, or mackerel.
Toño Navarro suggests figs on pizza. The fruit retains its structure and flavor when prepared this way. A Madrid pizzeria, Gina Balmesina Pizza Bar, features a creation called Pizza Figa, which includes figs, cherry tomatoes, escarole, hazelnuts, black olives, almonds, and a vegan almond cheese substitute from Väcka.
Its most obvious role is in sweets. For soufflés, cakes, pastries, and even more inventive desserts, the fig appears in several textures. La Parrilla de Arganda showcases a three-texture approach: one uses orange blossom water, another features fig compote, and the most original method tempura-frys figs for a blend of flavors, temperatures, and textures. Fried figs are perfectly acceptable, and the fruit is best enjoyed with its peel to retain fiber and flavor. Figs should not be peeled.