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Yes, they are “very” seasonal. I say very because I have found the season to be very short and figs are not always found in every grocery store. I actually start looking and asking for them when I know it is fig season. There are typically two seasons but I usually find my figs locally here in California very late summer and in the fall (like right now). The actual two seasons can vary slightly depending on where you are in the US or in the world, so always ask at your local stores. The two seasons are:
  1. Breba Crop: This is the first fig harvest of the year and typically occurs in late spring or early summer. The breba crop is usually smaller and less abundant than the main crop and I rarely find any figs during this time.
  2. Main Crop: The main fig harvest typically takes place in late summer to early fall, depending on the climate where you live. These figs are the more abundant and widely available crop.
No, dates and figs are not the same thing; they are two distinct types of fruits, each with its own unique characteristics and flavors. I often get asked what’s the difference between figs and dates. Dates:
  • Dates are the fruit of the date palm tree.
  • They are typically elongated and have a wrinkled, brownish or reddish-brown skin.
  • Dates are sweet, with a chewy, sticky texture.
  • Dates are commonly grown in regions with hot and arid climates, such as the Middle East, North Africa, and some parts of California.
  • Figs, on the other hand, are the fruit of the fig tree.
  • Figs are generally pear-shaped or round, and they have a smooth, thin skin that can range in color from green to purple or brown, and that depends on the variety.
  • Figs have a unique, sweet flavor and the interior contains small, edible seeds. (You remember Fig Newton cookies, don’t you?)
  • Fig trees are cultivated in various parts of the world with suitable climates, including the Mediterranean, California, and some parts of Asia.
In conclusion, figs are not dates and I wouldn’t try to subsititue one for another in a recipe.
In comparison to other seasonal fruits, they can be pricey. Again, it depends where you live and the availability. You can usually puchase them in small 8 oz. size containers and I’ve seen prices of $3.99 to $4.99 at the time of this writing. Because they are exquisite and just so unique, I always think they are well worth the investment.
HIGHLY. They really need to be bought and eaten right away. I find they won’t last more that a day or two. They are more perishable than berries so buy them and use them. Same day is best.
Yes. Treat them like berries. Wash and dry them. Trim off the stem end. Cut in half (or the desired size you want), place on a baking sheet and seperate the pieces. Put in the freezer for several hours until frozen. Transfer to freezer ziplock bags, date and label and keep stored in the freezer until ready to use.
While you can, I find that they work better in some recipes more than others. If you can, use what the recipe calls for. On the other hand, you can experiment. But, here are some basic guidelines that might help you decide if you want to make the substitution.
  1. Texture: Dried figs have a different texture than fresh figs. They are chewy and dense, whereas fresh figs are soft and juicy. If the texture is important to your recipe, I’d soak the dried figs in warm water or a flavorful liquid (such as juice, stock, wine, or brandy) for about 30 minutes to rehydrate them before using. This will help them become plumper and closer in texture to fresh figs.
  2. Quantity: When substituting dried figs for fresh figs, you’ll need to adjust the quantity. Dried figs are more concentrated in flavor and sweetness than fresh figs. As a general guideline, you can use approximately 2/3 to 3/4 cup of dried figs for every cup of fresh figs called for in the recipe.
  3. Sweetness: Dried figs are sweeter than fresh figs due to the concentration of sugars. (Think raisins vs. grapes.) You may need to reduce the amount of added sugar or sweeteners in your recipe when using dried figs.
  4. Liquid: If you’ve rehydrated the dried figs, the soaking liquid can add flavor to your dish – something to think about if you need moisture when baking or roasting veggies, etc.
  5. Flavor: Dried figs have a more intense and concentrated fig flavor. You decide if figs should be the predominant flavor in your recipe.
Recipes that work well with dried figs include baked goods (such as muffins, cakes, and bread), jams, chutneys, and certain savory dishes like stews and even this recipe (although, I have not tested it in this recipe). However, for recipes where the fresh fig’s unique texture and juiciness are important and the focus, such as in salads or on tarts, dried figs may not be the best choice as a substitute. I’d definitely use my judgement and certainly experiment.

Chicken Thighs with Figs and Thyme

A delicious one skillet chicken thigh, figs and thyme dinner that is perfect during fresh fig season.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 338 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 Chicken thighs skin on
  • Cooking Spray
  • 1 Tbsp. Olive Oil
  • Kosher Salt and freshly ground black pepper to taste
  • 1 Large shallot both sides, minced
  • 2 Garlic cloves finely minced
  • 3 Tbsp. Sherry vinegar
  • 1/2 Cup Chicken stock
  • 8 Oz. Fresh figs cut in half
  • 1 Tbsp. Unsalted butter
  • 1 Tsp. Fresh thyme leaves chopped
  • Kosher salt and fresh ground black pepper to taste


  • Preheat the oven to 410 degrees F. Spray a large cast-iron skillet with cooking spray and add a tablespoon of olive oil.
  • Trim the chicken thighs of excess fat and skin.  Liberally sprinkle the chicken with salt and pepper.  Add the chicken to the skillet skin side up and place in the preheated oven.  Cook for 30 – 35 minutes until a meat thermometer reads 165 degrees F when inserted into the thickest part of a thigh and the skin is golden brown. Carefully remove the chicken from the pan and let it rest on a platter.  Cover with foil.
  • Place the hot skillet on the stovetop over low heat and add the shallots, garlic, vinegar, stock, and figs. Cook until the figs are warmed through and the liquid is reduced by one-third.  Scrape up any of the brown bits from the bottom of the skillet and mix into the stock.  Melt in the butter, add the thyme, and season with salt and pepper.  Plate the chicken with the figs and pour the sauce around the chicken (To keep that skin cripsy, serve the sauce around the chicken not on top of it).  Serve with your favorite sides like my Roasted Crispy Garlic Potatoes and Roasted Asparagus.


Calories: 338kcalCarbohydrates: 13gProtein: 20gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 120mgSodium: 190mgPotassium: 415mgFiber: 2gSugar: 10gVitamin A: 335IUVitamin C: 4mgCalcium: 41mgIron: 1mg
Keyword dinner
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