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.
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.
Fig 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:
- 4 cups Brazil nuts
- 3 cups raisins
- 1 cup figs
- 1 cup pitted dates
- 2 Tbsp. lemon juice
- 1 tsp. lemon rind
- Pulp of 1 passionfruit
- Blend all ingredients until they form a solid mass in the food processor (it should be very fine with the occasional chunk).
- Place mass on a plate and shape into a cake shape. You can use a mold if you want to.
- 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.
- Blend all ingredients well.
- If the dates are very firm and resisting blending just blend partially and let soak about 15 minutes to soften.
- Blend until smooth and creamy, then frost the cake.
- Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.
- 1 cup dried figs or 3 cups fresh figs
- Juice of one lime
- 3 medium firm, ripe avocados
- 3 fresh jalapeños
- 2-3 medium tomatoes
- 4 tsps. raw honey
- 1 tsp. sea salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 2 cloves of garlic
- Dice figs and avocados.
- Remove seeds and then dice the tomatoes.
- Remove seeds and ribs, and then mince the jalapeños.
- Peel and mince the garlic.
- Combine all ingredients in a medium bowl and stir gently.
- Refrigerate several hours to let flavors blend.
- Enjoy with raw veggies, chips or crackers!