How Do I Store Fresh Figs After Harvest?

Fresh figs are among the most perishable of all fruits. Unlike apples or pears, which can be stored for weeks or months, a perfectly ripe fresh fig has a usable life of just one to three days at room temperature and no more than three to five days in a refrigerator. This is not a problem if you can eat them as fast as you pick them — which in a good season is part of the joy of growing your own — but when the tree is carrying a heavy crop and figs are ripening faster than you can consume them, knowing how to store and preserve them becomes important.

Short-term storage at room temperature

Figs that are fully ripe and will be eaten within one to two days can be stored at room temperature in a single layer — never stacked — in a cool part of the kitchen away from direct sunlight. Handle them very gently as ripe figs bruise extremely easily and the bruised areas deteriorate within hours. Do not wash figs until just before eating, as moisture on the skin accelerates deterioration.

Refrigerator storage

Fully ripe figs stored in the refrigerator in a single layer on a plate or in an open container will last three to five days. Cold storage slows the deterioration significantly but also suppresses some of the flavour — remove figs from the refrigerator 30 minutes before eating to allow them to come back to room temperature and express their full flavour. Do not seal them in an airtight container in the fridge — the trapped moisture promotes mould growth.

Freezing

Figs freeze reasonably well, though the texture changes on thawing — they become soft and lose the firm-yet-yielding texture of a fresh fig. Frozen figs are best used in cooking (jams, compotes, baked dishes) rather than eaten fresh. To freeze: wash, dry thoroughly, and freeze in a single layer on a tray before transferring to a freezer bag. They keep for up to six months. Cut figs in half before freezing to speed thawing and make them easier to use.

Drying

Dried figs are an excellent way to preserve a glut. Cut fresh figs in half and dry them in a food dehydrator at around 55-60°C for 8-12 hours, or in an oven on its lowest setting with the door slightly ajar for a similar period. The figs are ready when they are leathery but still pliable rather than hard and brittle. Dried figs stored in an airtight container in a cool, dark place keep for several months to a year.

Fig jam and preserves

Fig jam captures the flavour of a glut beautifully. Figs are naturally low in pectin, so a lemon (juice and zest) or commercial pectin is usually added to achieve a good set. A simple recipe: equal weights of prepared figs and sugar, juice and zest of one lemon per kilogram of fruit, simmered until setting point. Store in sterilised jars for up to a year.