Temptation

´Figs like warm weather and most famously come from Turkey, Italy and France. They can grow nicely here in the south of Switzerland too thanks to the mild Mediter- ranean climate. Our harvesting season falls between the end of August and the end of October. Of course, you can find cultivated figs in the supermarkets all year round. But if you prefer to buy local fruit, you will be pleased to hear that Swiss figs are available in some specialist shops, at organic markets and directly from producers online towards the end of summer.´

´Since fresh figs are delicate and ripen very quickly, it is best to eat them straight away. They do last for a few days longer if kept in the fridge, though. I tend to take them out of the fridge just before serving to give them time to come to room temperature and unleash their full flavour sensation. If you want to be able to enjoy your figs for a bit longer, I recommend whipping up a batch of lovely fig marmalade to spread on bread. Alternatively, take out some of the sweetness to create a delicious accompaniment for cheese.´

´Figs are a welcome addition to spicy, salty and sour dishes, and they go nicely with cheese and ham, on pizza and in salads, sandwiches and chutneys. We serve them up with goat’s cheese as a starter, for example, or with Ticinese yoghurt and honey from our farm Terreni alla Maggia as a dessert.´

´There are countless fig varieties. We grow Ficus carica, also known as the common fig, in our garden. It goes a violet colour when it’s ripe. The same fig is given at least one different name in each country. The colour ranges from green to violet and the size from tiny to large.´