Sweet, juicy, and crunchy, it’s hard to think of a fruit that compares to the goodness of a fresh fig. A fig's unique flavor makes it a wonderful treat all on its own, but when added to a recipe, the results can be very tasty. Of course, let's not forget the health benefits of figs: the low-calorie fruit is an excellent source of calcium, potassium, and fiber. Make the most of this in-season fruit by trying out one of our healthy fig recipes — breakfast, lunch, dinner, and dessert are all covered!

It can sometime be a challenge to find fresh fig fruits for sale, even at farmer’s markets and farm stands. Partially because the birds and bugs do love them and tend to get to them first, especially in the high spots!  Also, because figs do not store well and have a shelf life of only a few days at best. If you want fresh figs your best option is to plant a fig bush. But lucky for us, figs thrive in our region and are one of the easiest fruits to grow organically.

 

Fig Bread

Cooking Spray

6 ounces fresh figs, stemmed, chopped and mashed

1 large egg

¾ granulated sugar

1/3 cup unsalted butter, melted

½ tsp vanilla 

2 cups white whole wheat flour

1 ½ tsp. baking powder

½ tsp kosher salt

¼ tsp ground cinnamon

 

Preheat oven to 350 degrees.  Spray an 8 ½ x 4 ½ inch loaf pan with cooking spray.  

Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined.  Stir together flour, baking powder, salt and cinnamon in a small bowl.  Whisk flour mixture into fig mixture, stirring until just combined.  Pour batter into prepared pan.  

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes.  Let cool in pan 10 minutes.  Remove from pan, transfer to a wire rack to cool completely, about 1 hour.  

Serves 12, each slice contains:  Calories 178, Fat 6 g, Protein 3 g, Carbohydrate 28 g,

Fiber 2 g, Sodium 148 mg. 

 

Stuffed and Wrapped Figs

1 4oz. goat cheese log, softened

2 Tbsp. chopped fresh basil

6 large figs

12 toasted pecan halves

12 cooked bacon slices

Preheat oven to 350 degrees.  

Stir together goat cheese and basil.  Cut figs in half lengthwise.  Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half.  Wrap cooked bacon slice around each fig, and secure with a wooden pick.  

Place figs on a wire rack in a jelly roll pan, and bake 6 – 8 minutes, or until bacon is crisp and browned. Yields 12 appetizer portions.  

 

Chicken Fig Kabobs

1/2 cup white wine

2 garlic cloves, minced

1/4 cup extra virgin olive oil

Pinch of crushed red chilies

1 large shallot, minced

Zest and juice of medium orange

1/4 cup chopped basil

4 boneless, skinless chicken breasts, each cut into 6 strips

12 ripe figs, cut in half, lengthwise + 6 ripe figs, chopped

1/2 cup balsamic vinegar

3 tablespoon brown sugar

Salt and pepper

 

Whisk the white wine, garlic cloves, olive oil, shallot, orange juice, and zest and basil in a medium bowl. Add the cut-up chicken strips and halved figs and marinate for 2 hours.  

Simmer the chopped figs, balsamic and brown sugar until the mixture is very thick and syrupy (about 15 minutes).  Remove from heat and let steep for 1 hour, then pour through a strainer.  Discard the chopped figs.  

Remove the chicken and halved figs from the marinade and discard the marinade.  Thread the chicken and figs onto skewers.  Salt and pepper each skewer.  

Grill the skewers over medium heat or roast in a 350-degree oven and baste with the fig-balsamic until the chicken is cooked through (about 10-15 minutes).  Serves 4-6.  

 

Marinated Fig Salad

¼ cup Extra Virgin Olive Oil

3 Tbsp balsamic vinegar

1 Tbsp

1 tsp Dijon mustard

16 fresh figs, halved

1 8 oz package fresh mozzarella cheese slices