Fig Recipe

California Fresh Figs -- Delicious, Nutritious and Available Now!

California fresh figs, one of summer's more exotic treats, are available now. A summertime favorite, California fresh figs are great anytime of the day as a quick snack or as an ingredient in your favorite recipes. From a fresh fig and banana smoothie for breakfast, added to chicken salad for lunch, seafood stuffed fresh figs for dinner or a dessert of fresh figs with ice cream and amaretto chocolate sauce, California figs are the perfect accompaniment to any meal.

Fig puree (8 ounces of figs pureed in a blender with 1/4 to 1/3 cup water or fruit juice) can be used as both a sweetener and a fat substitute in many recipes. There is no limit to what can be done with California fresh figs.

Not only are figs delicious but they are extremely good for you as well. With a combination of fiber, minerals and nutrients, California fresh figs are unequaled in nutritional value by other fruits. Figs are fat free, sodium free and cholesterol free. Figs are high in fiber providing 20 percent of the daily value, more dietary fiber per serving than any other common fruit.

Also, ounce for ounce, fresh figs have slightly more calcium than low fat two percent milk. A serving of figs provide about seven percent of the U.S. recommended daily value for calcium. Figs can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat! With all their great nutrition attributes it is no wonder figs are called "The Fitness Fruit."

The California 2005 fresh fig harvest began in late May and runs through late fall. Grown in the valleys of California, figs trees flourish in the long, sunny and often hot days of summer. About a half dozen different varieties of figs are grown in California, including the popular Calimyrna, which has a delicious nut like flavor and golden color, and the Mission, which has a very distinctive flavor and features a deep purple shade.

Over 15,000 acres of fresh and dried figs are grown in California. Each year over 3,000 tons of fresh figs are shipped across the United States, Canada and the Orient. California produces 100 percent of the dried figs and 98 percent of the fresh figs grown in the U.S. Fresh figs found in your supermarket produce aisle are ripe and ready to eat. A fresh fig should yield gently to pressure, but handle them delicately, for a fresh fig is a fragile fruit that requires tender care.

Following are four delicious recipes from the California Fresh Fig Advisory Board. For more recipes contact (559) 440-5400, visit www.californiafigs.com or check out the only cookbook dedicated completely to figs, "Fig Heaven", by Marie Simmons.

Fresh California Fig and Berry Ice Cream Topping

1/4 cup sugar

1/4 cup water

1 tablespoon Grand Marnier liqueur (optional)

1 pint California fresh figs, diced

1 pint mixed berries, such as blueberries, red raspberries, golden raspberries, blackberries, and/or strawberries, hulled and quartered or diced fresh peaches, pears, nectarines, or tropical fruits, peeled and diced

Combine sugar and water in small saucepan. Heat and stir until sugar is all dissolved. Set aside to cool. When cool, stir in liqueur.

Meanwhile, measure figs and berries into a small bowl. Drizzle sugar syrup over and let sit, tossing gently once or twice, about 30 minutes or until juicy. Spoon over ice cream.

Makes 4 cups

Serves 16 (1/4-cup servings)

Nutrition facts per serving: 35 calories (3 percent of calories from fat), 0g total fat, 0mg cholesterol, 0mg sodium, 10g carbohydrates, 1g fiber, 0g protein. Daily Values: 0 percent vitamin A, 6 percent vitamin C, 2 percent calcium, 0 percent iron.

Fresh California Fig and Mexican Cheese Quesadillas

1 1/2 tablespoons extra virgin olive oil

4 whole-wheat or white flour tortillas (8- or 9-inch)

2 cups (8 ounces) coarsely shredded Manchego or Monterey Jack cheese

1 cup diced ripe California fresh figs

1 tablespoon minced onion

1 tablespoon finely minced jalapeñepper, seeds and ribs removed

2 tablespoons minced fresh cilantro

Preheat oven to 350 F. Arrange tortillas on oiled baking sheet. Spread one half of each tortilla with 1/4 cup cheese. Layer each with 1/4 cup diced figs. Divide and sprinkle onion, jalapeñand cilantro over all. Top each with remaining 1/4 cup cheese. Fold tortillas over to make half-circles and press down lightly.

Bake at 350 F until golden brown on bottom, about 8 minutes. With wide spatula, turn and bake until bottoms are again golden brown, about 3 minutes. Remove to cutting board and cut each tortilla into 4 wedges. Serve warm.

Serves 4

Nutrition facts per serving: 470 calories (49 percent of calories from fat), 26g total fat, 50mg cholesterol, 650mg sodium, 43g carbohydrates, 3g fiber, 19g protein. Daily Values: 15 percent vitamin A, 6 percent vitamin C, 45 percent calcium, 10 percent iron.

Fresh California Fig Salsa and Salmon Fiesta

1/4 cup finely chopped green pepper

1 small jalapeñepper, seeded and minced

2 tablespoons finely chopped red onion

1 cup diced firm ripe California fresh figs

1/2 cup diced ripe avocado

2 tablespoons fresh lime juice

1/2 baguette, thinly sliced into 32 rounds (about 8 ounces)

6 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

12 ounces very thinly sliced smoked salmon, Nova or lox

Combine peppers, onion, figs and avocado in mixing bowl. Sprinkle with lime juice and toss to combine. Cover and chill.

Meanwhile, arrange baguette slices on baking sheet. Brush generously on one side with olive oil and toast oiled side in broiler. Mix remaining oil with balsamic vinegar and brush on second side of baguette slices and toast second side. Arrange a thin slice of salmon on top of each slice and spoon 1 tablespoon fig mixture on top of salmon. Serve cold or reheat gently.

Makes 32 rounds

Nutrition facts per round: 50 calories (62 percent of calories from fat), 3.5g total fat, 0mg cholesterol, 220mg sodium, 3g carbohydrates, <1g fiber, 2g protein. Daily Values: 0 percent vitamin A, 4 percent vitamin C, 0 percent calcium, 0 percent iron.

Thin Crust Pizza with Fresh California Figs

4 fat-free whole wheat or white flour tortillas (8-inch)

Cooking spray

1 cup finely chopped green bell pepper

3/4 cup finely chopped red onion

1 1/2 teaspoons ground cumin

2 cups ripe California fresh figs, cut lengthwise into eighths

1 1/2 cups shredded cooked chicken breast and thighs

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4ounces) shredded mozzarella cheese

1/4 cup minced fresh cilantro

1/2 cup (2 ounces) shredded Parmesan cheese

Preheat oven to 375 F. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.

Coat a large nonstick skillet with cooking spray and heat over medium heat. Add green pepper and onion; sauté minutes or until tender. Add cumin and cook 1 minute more. Remove from heat and stir in diced figs.

Divide and spread Jack cheese on tortillas. Divide and sprinkle 1/2 cup mozzarella on top. Spoon pepper-onion mixture evenly over tortillas; top with chicken and cilantro. Sprinkle evenly with remaining mozzarella and then with Parmesan. Bake at 375 F for 8 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into 6 wedges. Serve immediately.

Makes 24 wedges

Serves 4

Nutrition facts per serving: 710 calories (29 percent of calories from fat), 24g total fat, 90mg cholesterol, 830mg sodium, 91g carbohydrates, 11g fiber, 39g protein. Daily Values: 25 percent vitamin A, 70 percent vitamin C, 60 percent calcium, 25 percent iron.

Courtesy of ARA Content
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