Freezing figs made simple: the step-by-step guide to preserving them for year-round enjoyment

It is advisable to choose ripe figs, with intense aroma and smooth skin, but still firm to the touch. If they are already excessively soft, they will fall apart and lose structure when frozen.

Avoid those with stains, cracks or signs of deterioration: they ruin the texture and end up transmitting undesirable flavors to the rest.

1. Wash them gently under cold running water, taking care not to damage the skin.
2. Remove excess moisture with absorbent paper and remove stems or small imperfections.
3. You can freeze them whole, but cutting them into halves or quarters speeds up thawing and facilitates their use in smoothies, sauces or pastries.

• Arrange the figs on a tray lined with parchment paper in a single layer, without touching each other.
• Place them in the freezer for 2 to 4 hours, until firm. This first freezing prevents them from sticking when stored and guarantees a better texture.

• Transfer them to airtight containers or specific freezer bags. Extracting as much air as possible is essential: this reduces the risk of freezer burn and preserves the flavor better.
• Always put the date on the package: well stored, figs keep good quality for up to 10-12 months.

• The ideal thawing is slow, in the refrigerator overnight. This is the best way to respect its flavor and internal structure.
• Avoid thawing at room temperature: it accelerates their deterioration.
• Once ready, they work especially well warm or as a base for pastries, fillings and smoothies.

• To preserve color, add a few drops of lemon or ascorbic acid before freezing.
• Freezing whole figs keeps the appearance better, but remember that they will take longer to thaw.
• If your idea is to use them in desserts, you can freeze them with a little sugar or in light syrup: when thawed, the texture is more pleasant and the sweetness is intensified.