Even if figs were available year-round, I would not be able to get enough of them. But in reality, they have a very fleeting season, which makes them even more precious. Typically found in markets from mid-Summer to early October, figs are delicious fresh from the basket, but they are also great cooked, like on pizza or in this fig, banana, and almond butter panini. Watch to learn the supersimple recipe.
During fig season, I stock up on purple and green figs, jumping at the chance to try anything new with them. This weekend, I preheated my oven and got to work baking my first fig tart with both Calimyrna and black mission figs.
Making a crust can be a nerve-wracking experience, but this one is incredibly easy. The addition of vanilla extract really enhances the crust's flavor. While it is a simple recipe, it's time-consuming since the crust must be precooked before you assemble the tart.
Once the crust is cooked, just quickly arrange the figs and carefully pour in the fragrant orange blossom custard. If you can't find orange blossom water at your local market, you can order it online, or substitute orange zest. The finished tart is perfect with its flaky crust, creamy custard, and slightly caramelized figs. Fig season is fleeting, so get the recipe now.
Figs are one of my favorite late Summer/early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this recipe that combines figs, goat cheese, and prosciutto.
Inspired by the recipe but wanting to keep it simple, I came up with my take on the appetizer. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.
Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture, and are sure to impress your guests.
Sweet, juicy, and crunchy, I'm hard-pressed 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 dish, the results can be pretty spectacular. Of course, let's not forget the health benefits of figs: the low-cal 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!
New recipe fodder comes in many forms. Sometimes it's as simple as scrolling through a blog, flipping through a cookbook or magazine, or dining on an exceptional dish at a restaurant or friend's home. In this case, I turned to an entertaining standard — the cheese plate — as inspiration for a sweet-leaning grilled cheese, taking components often paired together in this format (brie, figs, and walnuts) and transforming them into an ooey-gooey sandwich that's equally at home at lunch as it is for dessert. Not too surprisingly, this sandwich is a winner — one I imagine will enter my sandwich repertoire indefinitely. I suggest you take note and do the same.
I planted a raised bed full of herbs in my backyard last year in hopes of gaining a better understanding of where my food comes from, as well as to enjoy the
fruits herbs of my labor. Despite next to no prior experience in the garden, for the next few months I was a woman obsessed, tending to my garden with care day in and day out.
Cut to three months later, when I sheepishly pulled into the garage under the cover of darkness with a seemingly lifeless twig of a fig tree in the car trunk. Inexperienced, and without a proper home for a tree with a decades long life-span, I set it up next to its fragrant friends and watered away, hoping for a sign of life. Slowly, but surely, leaves sprouted forth, and I marveled at each subsequent, shoot, bud and leaf; from my enthusiasm (and over-sharing with anyone who'd listen) you'd think I birthed the tree myself.
There's something to be said for quick, easy appetizers that still pack plenty of flavor — not to mention a blend of salty and sweet — and that's exactly what Aimee3242 has created with this simple but satisfying finger food.My boyfriend and I had a few people over for dinner last week and I needed to make something our guests could snack on while I finished cooking dinner. This dish couldn't have been easier to make and the bites were so easy to just pop in your mouth.
- 4 figs, cut into sixths
- 8 slices of prosciutto, sliced vertically into thirds
- 2 tbsp. blue cheese or gorgonzola cheese
- Aged balsamic vinegar
- 3 basil leaves, sliced thin
- Wrap a piece of prosciutto around each fig.
- Crumble some blue cheese on top of the prosciutto-wrapped figs.
- Drizzle balsamic vinegar over each piece.
- Garnish with basil.
So, with that inspiration in mind, I took to my market and picked up a bounty of end-of-season apricots for a mere 99 cents per pound. The stone fruits, along with some figs, went into the oven to be roasted until they were syrupy and falling-apart sweet. I served them in their juices over fresh ricotta on rustic levain.
As it turns out, roasted fruit-topped bread makes a delicious start to the day, as well as an after-school or post-workout snack. It's easily adaptable (I'm certain everything from plums to blackberries to grapes would work!) and affordable to make at home. Keep reading for the indispensable recipe.
When thinking of an appetizer to serve at upcoming holiday parties, skip processed, premade food and serve something fresh and whole instead. We love this idea from FitSugar reader CheesePlease; she posted it in the Snack Attack: Healthy Snack Ideas community group.
Think of Grana Padana as Parmigiano Reggiano's high-maintenance cousin. This cheese is less nutty and salty; a much more delicate cheese compared to your regular Parmesan. Pair Grana Padano with a high quality fig spread or preserve for an elegant and rustic appetizer!
Check out more of CheesePlease's recipes and snack ideas over at her blog, Cheese Please. And don't forget to post your own recipes and snack ideas in the FitSugar Community; they may end up on the FitSugar homepage!
This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety.
Keep reading to learn how to select fresh figs, and how to prepare them.