Cool Figs on a Hot Summer Night

Figs are coming into season here in Southern California, and my tree is absolutely loaded with them. Yum!

Native to the Middle East, figs were one of the first fruits ever to be cultivated. Seeing how they grow effortlessly and abundantly here without any real pests, I understand why California currently ranks third in the world in fig production, after Turkey and Greece.

Figs are very easy to grow, and can be cultivated indoors and out. They grow best and produce the best quality fruit in Mediterranean and dryer warm-temperate climates. With extra care, figs will also grow in wetter, cooler areas. To have your own fig bounty in just a few short seasons, take a healthy 12-inch long cutting from a friend’s fig tree, plant it 2-3 inches deep in some good, well-draining potting soil, and give it plenty of sunlight. Keep it moist but don’t soak it or let it dry out until it has grown new roots and begun to take off. You’ll be amazed at how quickly this happens!

Figs tend to be more popular in their dried form because fresh figs are very delicate and tend to deteriorate quickly. When choosing fresh figs, select those which are plump and tender, have a rich, deep color, are free from bruises and are not mushy. Ripe figs should not be washed until ready to eat and should be kept covered and refrigerated, where they will remain fresh for approximately two days. Unripe figs should be kept at room temperature and out of direct sunlight.

Figs are high in natural and simple sugars, minerals and fiber. They contain good levels of potassium, calcium, magnesium, iron, copper and manganese. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg.

Figs are delicious out of hand, or used as a sweet binder in recipes like Raw Power Energy Bars. Now that it’s hot outside, figs are also a nice addition to any light, simple, summer dish, like the ones below:

Brazilian Fig Torte
Torte:

• 4 cups Brazil nuts
• 3 cups raisins
• 1 cup figs

Frosting:

• 1 cup pitted dates
• 2 Tbsp. lemon juice
• 1 tsp. lemon rind
• Pulp of 1 passionfruit

To make the torte:

1. Blend all ingredients until they form a solid mass in the food processor (it should be very fine with the occasional chunk).
2. Place mass on a plate and shape into a cake shape. You can use a mold if you want to.
3. Have fun with the shape! You can use chopsticks to make nice fluted edges if you want. Wet the chopstick if it starts to stick.

To make the frosting:

1. Blend all ingredients well.
2. If the dates are very firm and resisting blending just blend partially and let soak about 15 minutes to soften.
3. Blend until smooth and creamy, then frost the cake.
4. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.
5. Enjoy!

Fig and Avocado Salsa
(Courtesy of A Gluten Free Guide)

• 1 cup dried figs or 3 cups fresh figs
• Juice of one lime
• 3 medium firm, ripe avocados
• 3 fresh jalapeños
• 2-3 medium, vine-ripened tomatoes
• 4 tsps. raw honey
• 1 tsp. fine sea salt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 2 small cloves of garlic

1. Dice figs and avocados.
2. Remove seeds dice the tomatoes.
3. Remove seeds and ribs and mince the jalapeños.
4. Mince the garlic.
5. Combine all ingredients in a medium bowl and stir gently.
6. Refrigerate several hours to let flavors blend.
7. Enjoy with raw veggies, chips or crackers!

This post is part of Real Food Wednesdays hosted by Cheeseslave!

Tagged as: dessert, organic gardening, raw food recipe, Recipes