What’s in Season – Figs

It’s officially that wonderful time of year again where beautiful, juicy figs bursting with flavour grace the Market, and we couldn’t be more excited. As we reach the final month of summer, market stallholders Hill Lock Orchards, Yenda Strawberries & Figs, Jafaries Produce, and Wollondilly Produce are ready to supply marketgoers with the freshest figs around.  

Figs are a versatile and unique fruit native to the Mediterranean and western Asia with an agricultural history that stretches back 11,000 years. High in fibre, minerals and vitamins, figs are a nutritious addition to both sweet and savoury dishes. With their rich flavour profile, they add a sweetness and chewy texture to everything from baked goods to salads and can be enjoyed fresh or dried. Figs add a unique flavour and element to dishes, and they’re always sure to impress at any table.  

Figs have been known and admired for their health benefits throughout history. In Roman times, people believed figs held restorative properties, and could potentially decrease the signs of visible aging in older people and increase the strength and health of younger people. In fact, the early Olympians used figs as a core training food to increase their strength and athletic ability, with figs presented as what we can recognise as the first Olympic ‘medal’.  

With their appeal to individuals with both sweet and savoury preferences, figs are an extremely malleable ingredient that can be integrated into a wide variety of dishes across a range of international cuisines. You will find figs in a lot of Middle Eastern recipes, but you will also find them in Indian cuisines, where they are used largely to create delicious, sweet jams and chutneys.  

Looking for your next creative way to cook your figs? Check out the below recipe for a delicious fig chutney:  

Spiced Fig Chutney  


  • 850g fresh figs  
  • 150ml balsamic vinegar  
  • 100ml red-wine vinegar  
  • 100ml soft brown sugar  
  • Zest and juice of 1 lemon  
  • 2 red onions 
  • 2 teaspoon mixed spice
  • 1 teaspoon dry ground ginger
  • 1 tablespoon olive oil  


  1. Peel and thinly slice red onion.  
  1. Zest and juice lemon.  
  1. Remove stalks from figs and chop into 1cm pieces.  
  1. Heat oil in large saucepan and fry onion for 5 minutes until it has softened and turned translucent and slightly caramelised.  
  1. Add all other ingredients to pan (except figs) and season with salt and pepper 
  1. Bring to boil, reduce heat and simmer for 30 minutes.  
  1. Once the liquid has reduced to a syrup, add the figs and cook a further 15 minutes, stirring occasionally. 
  1. Pour chutney into sterilised jars. 

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