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Fresh Figs on a Hot Summer Night {With 2 Recipes}

Fresh Figs on a Hot Summer Night {With 2 Recipes}

Figs are coming into season here in Southern California, and trees all over the neighborhood are absolutely loaded with them. Here are two fresh fig recipes to help you enjoy the bounty of these special fruits.

Culture and Cultivation

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.

Occasionally, fig trees will get a fungus on their leaves. You can both prevent and treat this fungus using my Organic Garden Disease Control formula, or something similar.

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, remove any leaves from the base of the cutting and plant it 3-4 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!

Nutrition

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.

Selection and Storage

Figs tend to be more popular in their dried form because fresh figs are very delicate and tend to deteriorate quickly. In other words, they don’t ship well at all. 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 2-3 days. Unripe figs should be kept at room temperature and out of direct sunlight.

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 these fresh fig recipes below:

Brazilian Fig Torte
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Torte
  1. 4 cups Brazil nuts
  2. 3 cups raisins
  3. 1 cup figs
Frosting
  1. 1 cup pitted dates
  2. 2 Tbsp. lemon juice
  3. 1 tsp. lemon rind
  4. Pulp of 1 passionfruit
Torte Directions
  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.
Frosting Directions
  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!
Small Footprint Family http://www.smallfootprintfamily.com/
Fig and Avocado Salsa
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Ingredients
  1. 1 cup dried figs or 3 cups fresh figs
  2. Juice of one lime
  3. 3 medium firm, ripe avocados
  4. 3 fresh jalapeños
  5. 2-3 medium tomatoes
  6. 4 tsps. raw honey
  7. 1 tsp. sea salt
  8. 1 tsp. ground coriander
  9. 1 tsp. ground cumin
  10. 2 cloves of garlic
Instructions
  1. Dice figs and avocados.
  2. Remove seeds and then dice the tomatoes.
  3. Remove seeds and ribs, and then mince the jalapeños.
  4. Peel and 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!
Small Footprint Family http://www.smallfootprintfamily.com/

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Thank you for your support!

MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




19 Comments

  1. We can grow figs in our zone as an annual. I have been meaning to give them a try because I think we’d really enjoy them. Thank you for sharing at the HomeAcre Hop! We’d love to have you back again tomorrow morning: http://wp.me/p2urYY-13p

  2. Mmm, fresh figs, love them and in a torte sounds perfect. Thanks for sharing on Hearth & Soul Hop. :)

  3. That fig and avocado salsa has me intrigued, but both recipes sound tasty. Thanks for sharing at Raw Foods Thursdays!

  4. Both these recipes sound delicious. I love baked goods with figs. Honestly, I would never have thought of using figs in salsa but it sounds wonderful!

  5. I found my way here from Gluten-Free Wednesdays by The Gluten-Free Homemaker. Thanks for another interesting salsa recipe for my spice-liking mom to try!

  6. Oh I can’t wait for fig to come in here! This sounds delicious!

  7. I just wanted to stop by and say Thank you for linking up to “Home is Where the Heart is” Our link party is a great one because of you! We’d love to have you link up this week too! The party is open now! http://www.homesteadsimple.com/home-is-where-the-heart-is-link-it-up-wednesdays-4/
    PS.
    You’ve been featured! :)

  8. Figs don’t grow around here; so can you believe I’ve never even had a fresh one?! Crazy, I know!

  9. Both recipes looks great, but I really want to try the salsa. :) Thanks for sharing with Hearth and Soul.

  10. Amazingly, we have never tried figs here. But after reading your information and recipes, you have peaked my curiosity. Thank you for sharing in our linky this week!

  11. Mmm, figs… That fig and avocado salad sounds divine! And I come from a Middle Eastern family, so figs have always been on the table at our house, but your recipes are a very interesting change!

    Thanks for linking up with Tiny Tip Tuesday, Dawn!

  12. How exciting to have figs – garden fresh!
    Oh the living in Southern Cali is so exotic! ;)
    I love fresh figs and can’t wait to bite into one.
    Your recipes sound divinely delicious and I can’t wait to make this soon.

    Thanks so much for linking up to the Potluck Party!
    http://www.lifeologia.com/potluck-party-garden-fresh/
    I’m happy we’ve connected ;)
    xoxo
    Ella

  13. Figs are my Favorite! I can’t wait until they are at my local farmer’s market. Now I’m craving! Visiting from Time Out Tuesday :)

  14. Thanks for all the great info on figs. I’ve gotten figs in the past in my CSA box and haven’t really know what to do with them. The Avocado and Fig Salsa sounds intriguing. I’m excited to try it!

  15. My fig experience is extremely limited… but these recipes look wonderful. If I ever find a friend with a fig tree, I’ll take a cutting. Otherwise, I may just try growing my own. Your fig and avocado recipe looks stunning! I would love to try.

    Hopping over from Inspiration Friday. I’d love if you stopped over to SalmonAtSeven soon. xoxo

  16. Awesome recipe!

  17. We just love Figs and your recipes are just awesome. I am looking forward to making your Torte very soon. Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  18. Glad I found this through It’s a Keeper’s linky party. I linked in a salad using leftover roast lamb. Have a super week.

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