Fresh figs are a sweet treat from nature and I eagerly await their arrival at farmer’s markets each year. One of the world’s oldest fruits, the fig (Ficus Carica) has been cultivated for more than 5,000 years and is believed to be indigenous to western China and brought by man to the Mediterranean.
The fig was introduced to California in the mid-1700s. Since I do not have space in my garden to plant a fig tree, I did some research and realized that fig trees can be grown in containers. Many places in the world that do not have our temperate climate grow their fig trees in containers, which enables them to be moved into warmer spaces during cold months. Not having to worry about the cold weather in La Jolla, I took the advice of several gardeners in the U.K. on how to successfully grow fig trees in containers.
Fig trees need to be in the warm sunlight at least two-thirds of the day (the more the better) and it is important to choose an area for your tree where it can get this adequate amount of sunlight so that it will bear fruit. On very hot days, you may need to move your tree out of direct sunlight, or shelter it from the heat. The first year, you can watch the sun patterns and check on your tree to see how it is doing. It is also recommended to keep your tree out of the wind.
In order to grow a healthy tree that will bear fruit, you need to start with a very large container, at least 10 gallons ” wooden whiskey barrels work well. Make sure the pot has a good drainage hole and purchase organic potting soil that drains well. Place some broken pieces of old terracotta pots or broken concrete in the bottom of the container. Italian gardeners use broken concrete since it furnishes the tree with small amounts of lime over time.
Once you have selected your pot and soil, you are ready to plant. Remove your fig tree from its growing container and spread the roots apart. Place some soil in the bottom of the new container, filling it a few inches above the broken pieces of pots. Place the fig tree in its new container and add the rest to the soil, packing it down as you fill. Give your tree a diluted dose of vitamin B to keep it from going into shock and help it get established. If you are not using concrete, you can add a handful of lime to the soil as you are planting. It is not necessary to fertilize the tree at planting time.
There are a multitude of varies of figs to choose from and it is best to discuss the different varieties with your local nursery about which one will do the best in your area. As with all container plants, they are completely dependent on you for their water and nourishment. In warm weather, the tree needs to be completely saturated, so that the excess water runs out of the bottom of the pot. This “heavy” watering will also help to leach extra mineral buildup in the pot and encourages the roots to grow down into the pot. Remember, it is better to water less frequently and thoroughly than giving the plant frequent smaller amounts of water. During the very hot months, you may need to give the tree large amounts of water more frequently.
Feed your plant a balanced organic fertilizer (Dr. Earth has some great fruit tree fertilizers) about every six weeks, adding a handful of lime every couple of months. Stop feeding the tree in August to give it a rest before the dormant months ahead. In the early spring, begin feeding your tree again and as our weather begins to warm up, you will see you tree start to produce more leaves and buds of tiny fruit. The fig tree does not produce flowers and the tree’s flower is actually inside the fruit. Figs grow quite fast and by August through fall we should have some tasty figs to enjoy.
Figs are very versatile and fresh figs have approximately one-third fewer calories than the dried variety. You can serve them as an appetizer wrapped in prosciutto, just like melon. Grilled, they are wonderful as an accompaniment to grilled chicken or pork tenderloin. For a great crostini topping or for a relish to serve alongside grilled meats, chop your figs and sauté them with copped shallots and chopped green olives, adding just a dash of balsamic vinegar. For the crostini, spread toasted sliced of baguette with goat cheese and top with the fig relish.
Grilled figs are a great addition to a salad. Brush whole figs with a little olive oil, place on a barbeque and grill for five to seven minutes. Quarter the grilled figs and add to your favorite mixed greens along with crumbled gorgonzola or goat cheese. Finish the salad with toasted walnuts and a splash of balsamic vinegar and extra virgin olive oil.
A dessert topping can be prepared with quartered figs, a little Marsala wine and a tablespoon or so of brown sugar. Add all the ingredients together in a saucepan and simmer until the figs soften, approximately 10 to 15 minutes. Serve this sweet mixture over slices of angel food cake or vanilla gelato.
The following is my favorite way to use summer’s bounty of figs as an appetizer. Serve them with a glass of champagne for a memorable and easy appetizer.

Prosciutto-Wrapped Figs Stuffed with Gorgonzola

Serves 6 (2 figs each)
12 fresh figs
1/2 cup crumbled Gorgonzola or Machego cheese
6 thin slices prosciutto, sliced in half lengthwise
Balsamic Vinegar
Kosher salt and freshly ground pepper, to taste
Slit figs, being careful not to cut all the way through, and stuff with the cheese. Wrap each fig in a strip of prosciutto and stand upright in a baking dish coated with a thin layer of olive oil. Bake in a preheated 425 degree oven for approx. 15 minutes, or until the prosciutto is crispy. Drizzle with balsamic vinegar and season with salt and pepper.