Fresh figs were so highly prized in ancient Greece that exporting those of the highest quality was a crime. These days, however, the fruit is most familiar as a popular cookie filling. For the sake of our taste buds and our health, it’s time to give fresh figs a more prominent place on our tables.
In recent years, chefs have been using the fresh fruit in many dishes, from salads to exotic sauces and side dishes. But to benefit, you don’t have to be a master in the kitchen because figs also happen to be very convenient to eat.
A fresh fig doesn’t need to be peeled. Just wash it, dry gently, and bite into the whole thing. The small stem, the only part that isn’t edible, makes a convenient handle, somewhat like the stem of a strawberry.
Bite for bite, figs contain more fiber, potassium, calcium, and vitamin A than apples, grapes, or strawberries. They’re almost as rich in potassium as bananas and about 50 percent higher in fiber.
Potassium is a key mineral for controlling blood pressure. Fiber helps to manage weight, lower risk for diabetes, heart disease, and cancer, and literally extend life (Go Here Now).
Different Ways to Eat Figs
Fresh figs are available during summer and early fall. Depending on the variety, they may be black, purple, pale green, or yellow. One thing they all have in common is a deliciously sweet taste and a succulent texture. They’re also very versatile.
To add fresh figs to various dishes, cut off the stems, cut the figs into quarters (or into bite-sized pieces for large figs) and try these ideas:
• Make a salad of dark greens and figs, with a honey mustard or balsamic dressing. The sweetness of the figs works well with slightly bitter greens, such as arugula.
• For dessert, mix fig sections with berries and other fruit.
• Make figs part of a cheese plate.
• Try fig sections with a bowl of cereal or on pancakes, as you would berries.
Fresh figs can also be “stuffed” with cheese: Cut off the stems, cut figs in half, put a small slice of cheese in the middle (as though you were making a sandwich) and use a toothpick to hold each stuffed fig together. A cheese with a strong flavor, such as a sharp cheddar, works well.
For an appetizer or treat, this is a simple approach:
• Cut fresh figs in half and put them on a nonstick baking sheet, cut sides up.
• Mix together some honey and balsamic vinegar (2 parts honey, 1 part balsamic).
• Brush the cut sides of figs with the mixture, thoroughly covering the surface and edges.
• Sprinkle some crumbles of blue cheese or goat cheese on top of each fig.
• Roast the figs on a grill or in an oven preheated to 350 F until the cheese is soft and bubbly.
• Serve hot or cold.
Figs also add flavor and texture to salsas and other dishes. The California Fresh Fig Growers Association offers many recipes (Go Here Now), ranging from jams and pies to meat dishes and pizzas.
As a cook, there’s almost nothing you can’t do with fresh figs. But sometimes, it’s equally enjoyable to keep things simple — just take a bite.
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