‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few.  Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals.  Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.

Just as I extol the virtues of eating the greens from root veggies, fig leaves are nutritious, too. (Often times I find them wrapped around a fresh goat cheese.) The leaves have anti-diabetic properties which help regulate blood sugar. And because figs are so delicious on their own, I haven’t made any fancy recipes with them, but sometimes, simple is better.

Honey Braised Figs

This recipe is adapted from our local “Napa Bootcamp,” which offers up some healthy tips while packing a punch.  You can add these to your morning oats, or top them with Greek yogurt and drizzle with aged balsamic vinegar.  If you can’t eat the figs within three days of purchase, toss them in the freezer for use in your Green Smoothie.

1 TB butter or coconut oil
1 TB raw honey
12 figs, sliced in half

Melt butter in large saute pan or cast iron skillet.
Add the honey.
Place the figs, sliced side down in the pan. Cook for 3-5 minutes over medium heat. The figs will become slightly sticky and golden around the edges.
Remove from pan and place sliced side up on a plate. Drizzle with remaining juice from the pan.

Do you have any favorite fig recipes to share?


Comments

Figalicious! — 8 Comments

  1. Ummm figs,one of my favorites. I just bought some yesterday. I like to slice them and put them on the grill until they start to bubble in the center.The sugar from the fruit almost carmelizes. Then drop a small piece of some sort of blue veined cheese in the center of the fig.Top it with a small piece of pancetta or prosciutto and keep on the grill for only a min or so, till the cheese melts. Yum. Even people who tell me that they don’t like figs, eat these appetizers

  2. That is my favorite, too! I brush the prosciutto with a little olive oil so they don’t stick on the grill. They can get mighty messy – but oozy good!

  3. I now can’t wait to eat some figs but also can’t wait to use the word Figalicious. You made my day!

  4. I also love figs! And Figalicious is a GREAT word!!
    But I made particular note about your comment of the fig leaves. My sister has a close friend in France who lines her steamer basket with fig leaves when she is cooking potatoes. She says the fragrance is wonderful while they are cooking and the taste in the potato is very subtle. Must try? Perhaps a market for fig leaves!:)

  5. I love figs! Other than just eating them plain, when I had a tree and a glut of figs all ripe at once, I made fig preserves, fig bars, cakes, and muffins. Now, I just like to slice them in a salad with pears, arugula, a simple viniagrette and maybe some goat cheese. Try this: http://www.valleyfig.com/c_industrial/CaliforniaFigOrangeMuffins.htm
    I just use 1 cup of chopped figs and substitute quite a bit of the sugar for honey and agave sweetener.

  6. Lightly baked figs were a common dessert when I lived in Turkey. There, ripe figs were baked in butter in oven on low for a short time. After removing, you add honey, and top with strained yogurt, a bit more honey and lightly toasted walnuts. I added some fresh ground cardamom into the strained yogurt for a burst of exotic flavor. Amazing. Thanks for reminding me.

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