Canned Figs

part of: Fig

Canned figs capture the honeyed sweetness of ripe figs in a convenient, shelf-stable form. Packed in water rather than syrup, they have a gentler sweetness that lets the fig’s own flavour come through — jammy, subtly floral, with that characteristic soft texture and tiny seed crunch.

They work well as a simple dessert with cream or yoghurt, and can be warmed and served alongside cheese or used in baking. While fresh figs have a painfully short season and shelf life, canned figs are available year-round and hold up surprisingly well in both sweet and savoury dishes.

Farmed

photograph to come — from twenty years of markets, farms and kitchens

How it's made

Ripe figs are harvested, sorted for quality, and gently washed. They are packed whole or halved into cans and covered with water. The sealed cans are then heat-processed to sterilise the contents, cooking the figs to a soft, tender consistency while preserving their shape and flavour.

Nutrition (per 100g)

Energy 53kcal

Protein 0.4g

Carbs 11.8g

Fat 0.1g

Fibre 2.2g Sugar 11.8g

Mass Distribution

1 fig with liquid is about 27 g — roughly 10 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.63kg

Freshwater ≈123.96L

Land ≈0.53m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

Fig, fruit

In the kitchen

Used as

preserved fruit for baking

Goes well with

honey walnut almond cheese vanilla cinnamon

Classic dishes

Fig tart
Fig compote
Fig cake

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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