Fabulous Fig
Fresh figs are a summer treat in the United States, arriving in June and disappearing by September. Tree ripened figs can be found at local farmers' markets in California (road trip), where 100% of dried figs and about 98% of fresh figs are grown.
There are more than 150 varieties of figs, purplish-black Mission and light-green Calimyrna figs are the most popular. Both are pear-shaped with a chewy texture and numerous seeds that provide a slight crunch. Fresh figs are sweet, rich and juicy, while dried figs boast a concentrated caramel taste.
The world's first cultivated tree, the fig dates back to Biblical times and is native to the Middle East and Mediterranean regions. In the 16th century, Spaniards introduced figs to the Western hemisphere. In 1769, Spanish missionaries plated the first fig trees in San Diego; however, the figs from these trees were considered inferior to imports from Europe. In the early 1900's, California farmers focused on proper pollination and cultivation of figs and became some of the leading fig producers.
Truly spectacular dishes can be created by adding just a handful of figs. Naturally sweet figs enhance flavors and bring the right touch of sweet balance to every dish. With fresh or dried figs, the simpler the better! Slice 'em or dice 'em! Figs provide the perfect sweet and savory balance to throw into any type of dish you want to add some zing to.
Nutrition: A good source of calcium, magnesium, potassium and iron, figs are also high in natural simple sugars and fiber. Three or four figs provide almost 100 milligrams of calcium.
Buying: When purchasing fresh figs look for fruit that is plump, tender, and free form bruises or shriveled skin.
Storing: Refrigerate ripe figs and consume within 2 days. Unripe figs should be stored at room temperature, away from direct light. Rinse figs under cool water before eating them. Dried figs can be purchased year round and stored in a pantry for several months.
Uses: Enjoy whole, fresh out of the hand when in season. No need to peel them. Try them quartered in a salad, with fresh yogurt or with goat cheese. Use pureed figs as a spread on whole-grain crackers or bread. Dried figs make a great snack on their own and can also be used in baked goods.
Baked Fig Pudding
INGREDIENTS
· 1/2 cup butter
· 2 eggs
· 1 cup molasses
· 2 cups finely chopped dried figs
· 1/2 teaspoon grated lemon rind
· 1 cup buttermilk
· 2 1/2 cups all-purpose flour
· 1/2 teaspoon baking soda
· 2 teaspoons double-acting baking powder
· 1 teaspoon salt
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
PROCEDURE
Preheat oven to 325°F.
Beat butter until soft. Add eggs and molasses and beat until fluffy. Add figs, lemon rind, and buttermilk.
Sift flour, measure. Resift with baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir sifted ingredients into pudding mixture.
Bake in 9-inch tube pan for about 1 hour.
Serves: 12
NUTRITION FACTS (per serving)
Calories 362.2 (25% from Fat); Total Fat 10.6g;
Sodium 476.8mg; Potassium 640.3g; Protein 5.6g; Carbohydrate 63.2g; Sugar 28.8g; Dietary Fiber 3.5g;
Honey Fig Acorn Squash
INGREDIENTS
· 2 acorn squash, halved lengthwise and seeded
· 3 tablespoons butter
· 1/3 cup honey
· 3/4 cup dried figs, chopped
· 1/3 cup almonds, chopped
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
PROCEDURE
Place squash, cut sides down, in medium baking pan. Add boiling water to 1/4 inch deep. Cover with foil. Bake at 350°F for 30 minutes, until just cooked through but still firm. Carefully remove foil and pour off water.
In small saucepan, melt butter over low heat, stir in honey, figs, almonds, cinnamon and nutmeg. Turn squash cut sides up and fill with fig mixture. Bake, uncovered, 20 to 25 minutes longer, until squash is tender and filling is bubbly.
Serves: 4
NUTRITION FACTS (per serving)
Calories 388.1 (33% from Fat); Total Fat 15.2g;
Sodium 11.8mg; Potassium 1042.7g; Protein 5.4g; Carbohydrate 66.1g; Sugar 37.2g; Dietary Fiber 7.6g;
