What is this fascination Sicilians have with fig trees?

It’s Fig Season! What is this fascination Sicilians have with fig trees?

I ask this question because I, like most Sicilians, have grown up with the presence of a fig tree sometime during our lives. I have read where many immigrants of the 1920’s actually brought cuttings of a fig tree from Sicily with them to America. Some of these cuttings that were planted upon arrival are actually growing and still producing figs today! The fig, which is a member of the ficus family, thrive when exposed to sun and a warm climate and are readily available in many varieties in garden nurseries and on-line sites. Fig trees practically grow wild in Sicily and most of Italy for that matter, and can grow to enormous heights.

My fascination began as a child and has continued my entire life. My first memory of figs and fig trees goes back to when I was growing up in Brooklyn. We lived in a two-family house where my grandparents lived on the first floor and we lived on the second floor.

My grandfather had a small garden in back of the house adjacent to the side of his garage. I still remember that garden having an amazing amount of fruits and vegetables which my grandfather grew. I remember a grape arbor, tomatoes, basil, cucuzza, green beans, zucchini, radishes and Swiss chard. In each corner of the garden he had two fig trees that lived for years.

As far back as I can remember, we devoured these fresh figs every August. They were black figs and he would line a plate with fig leaves and place these delicious fruits on top for all of us to enjoy. They were delicious and I remember one time I ate so many of them that suffice it to say I will never eat so many figs at one time again. Oh, I learned my lesson for life!

Every fall, when the fig leaves dropped from each tree, my grandfather would wrap these trees with burlap. Over the burlap went roofing shingles and heavy duty plastic. He then tied these materials onto the trees in order to keep the trees from New York’s harsh winter weather. I remember thinking the wrapped trees looked like mummies! After all, this was Brooklyn, not Sicily.

In the spring, I would help my grandfather unwrap the trees and I would wait with excitement for the first green shoots to appear. Then, I would look forward to August for the fruit to ripen. These are my childhood memories that are still so vivid today.

So, fast forward to adulthood. The fig fascination continues. I had to plant a fig tree in every home I’ve lived. Why? Sentimental reasons or my love for the delicious figs? I’d say both! Besides, every Sicilian should own a fig tree if they have the space. It’s part of what defines our Sicilian heritage.

It wasn’t until I moved to San Diego in 2005 that I discovered white figs. If you have never tasted a white fig before, let me tell you they are the sweetest, most amazing fig you will ever sink your teeth into! I saw a small white fig tree for sale at a local nursery. I just had to have it so I bought it and planted it in my yard. I nurtured that tree like it was a baby. The tree was about two feet tall when I planted it and I was amazed how quickly the little tree grew. Within 2-3 years the tree started to bear fruit and within 5 years, the tree was as big as the house. It grew so tall, I could no longer trim it so I allowed those figs for the birds. I was amazed how quickly everything in California grew. Afterall, what did I know after living on the east coast all my life?

The tree would bear so much fruit that it kept me, my neighbors (and the birds) quite happy for many weeks. The only difference was that my tree was bearing fruit twice a year and no winter protection was needed. We had so many figs I didn’t know what to do with them all. Those figs that were not eaten freshly picked from the tree were made into fig jam or dried. I also stuffed and grilled them as appetizers whenever we had guests. See my recipe below for the most delicious treat you can make with figs!

So, as August approaches, I can’t help but think about figs! I now live in southern Virginia and I am currently in a temporary housing situation while my new house is being built. However, that hasn’t stopped me from planning for my new garden. I’m planning to build a raised garden which I will fence off to keep the deer and rabbits away from my cucuzza, tomatoes, eggplant and basil. Outside the garden, I already have plans for a two year old white fig tree which is growing indoors and will be planted in my back yard. When I bought this tree from an on-line nursery just one year ago, the tree was just a 6 inch stick with no leaves. It is now growing like a weed and I’ve included a picture of my new tree.

So whatever type of fig you love or grow, it’s now the time of year (on the east coast of the USA anyway) to enjoy this most delicious fruit that is so part of our culture. Please feel free to share your love of figs by way of photos and or recipes. We would all love to see them!

Just remember….don’t eat too many at one time as they have the same effect as prunes! On that note, enjoy!

RECIPE: Grilled Figs

• Approximately 12 large freshly picked figs, any variety but white figs are sweetest
• 12 pieces of prosciutto sliced very thin
• 1 log of plain goat cheese (I use Trader Joe’s)
• Olive oil spray
• Honey for drizzling

1. Rinse the figs and gently pat dry.
2. Make a vertical cut in each fig and stuff some goat cheese into each hole. Don’t overstuff or the fig will break.
3. Place the stuffed fig on top of a slice of thinly sliced prosciutto and wrap the prosciutto around the fig. Fold the prosciutto under the fig and slightly press so the prosciutto stays in place.
4. Generously spray a grill pan with olive oil spray. Heat the grill pan to medium heat. Grill the figs folded side down first. Turn the fig as the prosciutto starts to brown and grill on all sides. Continue grilling the figs until all are lightly browned.
5. Place the grilled figs on a plate and drizzle with honey. Serve immediately and enjoy.

Philip Cabibi