It’s fig season! If, like me, you’re lucky enough to have a friend with fig trees, it’s time to harvest. If not, check out your local produce market or farmers’ market.
In California, fig trees produce two crops: one in summer and another in fall/winter, depending on the variety and climate. Common varieties include:
• Black Mission – purple/black with pink flesh
• Calimyrna – yellow/green with amber flesh
• Kadota – green with purple flesh
• Brown Turkey – purple with red flesh
Fiber-rich figs contain important minerals, including potassium, calcium and magnesium. High-fiber foods help control weight and blood sugar, and are associated with other health benefits.
Whether you eat them raw or dried, you’ll enjoy the chewy sweetness that figs add to any meal. I like to slice them in half, top with walnut pieces, and broil lightly for a yummy snack. Serve with goat cheese or charcuterie for an appetizer.
Here are some other ideas:
• For breakfast, add figs to a smoothie or to whole grains.
• Top salad greens with chopped figs, nuts and/or cheese.
• Cook up some fig jam or chutney and serve with meat dishes.
• Purée figs and use them to sweeten homemade muffins, quick breads or desserts.
Download a free recipe booklet from the California Fresh Fig Growers Association.
What are your favorite fall foods? How do you like to prepare them?