Figs are in season and now is the time to enjoy this local delicacy.

Figs are considered the earliest known cultivated fruit crop, after remnants were discovered in a prehistoric village near Jericho dating back some 11,400 years. Worldwide, there are 750 species of fig and about 45 native species in Australia. In fact, the tree makes its way into Aboriginal mythology. The Yara-ma-yha-who is a legendary blood-sucking man-like creature that lives in fig trees and preys on unwary travellers.

Figs are unique in that the flower is enclosed inside the fruit. If you break a fig open you will notice hundreds of florets. These tiny flowers need to be pollinated and thus figs have developed a unique relationship with particular species of wasps. Figs are only pollinated by fig wasps and they, in turn, can only reproduce inside fig flowers.

There are a range of fig varieties including Brown Turkey, Black Genoa and Preston Prolific, but the most common type of fig you’ll see is the Adriatic fig or Symrna fig.

One of the fastest and easiest ways to enjoy your fresh figs is to cut them in half, brush them with olive oil, sprinkle with sugar and roast them gently in the oven, just enough to bring out their natural sweetness and so they go a bit jammy in the middle.

They pair with an amazing array of other ingredients and are very versatile, from roasting whole to serve with duck, or poaching in wine and enjoying with ice cream.