Summer Figs – Get Them Fast
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Sweet, juicy, and crunchy, it’s hard 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 recipe, the results can be very tasty. Of course, let’s not forget the health benefits of figs: the low-calorie 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!
It can sometime be a challenge to find fresh fig fruits for sale, even at farmer’s markets and farm stands. This is mainly because figs do not store well and have a shelf life of only a few days at best. If you want fresh figs your best option is to plant a fig bush. But lucky for us, figs thrive in our region and are one of the easiest fruits to grow organically.
Summer Salad with Figs, Watermelon and Feta
- 2 cups cubed watermelon
- 1 cup cubed cantaloupe
- 3-4 fresh figs, sliced into fourths
- 1/4 cup crumbled feta cheese
- Fresh mint
- 1/4 cup vegetable oil
- 1 tablespoons honey
- 2 tablespoons white balsamic vinegar
- Pinch of white pepper
- Gently toss all fruit with vinaigrette. Serve in a bowl or platter and top with crumbled feta cheese and fresh chopped mint.
Fig and Blue Cheese Stuffed Pork Tenderloin
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 cup dried figs, coarsely chopped (you can dry your own in a dehydrator and they are divine!)
- 1/2 cup crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon apple jelly, melted
- Preheat oven to 450° F.
- Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.
- Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.
Serves 4. Each serving contains Calories 274, Fat 9.2 g, Protein 28.4 g, Carbohydrate 19.7 g, Fiber 2.5 g, Cholesterol 80 mg, Sodium 581 mg.
Bacon Wrapped Figs
- 1 (4-oz.) goat cheese log, softened
- 2 tablespoons chopped fresh basil
- 6 large fresh figs
- 12 toasted pecan halves
- 12 ready-to-serve bacon slices (fully cooked)
- Preheat oven to 350°. Stir together goat cheese and basil. Cut figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half.
- Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick. Place figs on a wire rack in a 15- x 10-inch jelly-roll pan, and bake 6 to 8 minutes or until bacon is crisp and browned.
Yields 12 appetizer servings.
Figs, Fruit and Nuts Plate
- 6 to 8 slices (1/4 inch thick) blue cheese
- 1 pint fresh figs, halved
- 1 cantaloupe, cut into 1-inch wedges
- 2 tablespoons slivered almonds, toasted
- Best-quality local honey, for drizzling
- Arrange cheese slices on a serving platter, and top with figs and melon wedges. Sprinkle with almonds, and drizzle with honey.
Chicken Fig Kabobs
- 1/2 cup white wine
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- Pinch of crushed red chilies
- 1 large shallot, minced
- Zest and juice of medium orange
- 1/4 cup chopped basil
- 4 boneless, skinless chicken breasts, each cut into 6 strips
- 12 ripe figs, cut in half, lengthwise + 6 ripe figs, chopped
- 1/2 cup balsamic vinegar
- 3 tablespoon brown sugar
- Salt and pepper
- Whisk the white wine, garlic cloves, olive oil, shallot, orange juice and zest and basil in a medium bowl. Add the cut up chicken strips and halved figs and marinate for 2 hours.
- Simmer the chopped figs, balsamic and brown sugar until the mixture is very thick and syrupy, (about 15 minutes). Remove from the heat and let steep for 1 hour, then pour through a strainer. Discard the chopped figs.
- Remove the chicken and halved figs from the marinade and discard the marinade. Thread the chicken and figs onto skewers. Salt and pepper each skewer.
- Grill the skewers over medium heat or roast in a 350°F oven and baste with the fig-balsamic until the chicken is cooked through (about 10-15 minutes).
Figs, Honey and Yogurt Smoothie
- 1/2 cup unsweetened almond milk or unsweetened vanilla almond milk
- 1/2 cup nonfat Greek yogurt
- 1 to 2 scoops of ice
- 4 fresh figs, stems removed and cut in half
- 1/2 banana
- 1 date, pitted
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Dash of cinnamon
- Add almond milk, yogurt, ice, figs, and banana to a blender, and blend for about 20 to 30 seconds.
- Add date, honey, lemon juice, and cinnamon, and blend again until fully combined. Serve immediately.
Serves 2 10-ounce servings or 1 20-ounce serving. For the 20-ounce serving the recipe contains Calories 358, Fat 2.5 g, Carbohydrates 77.8 g, Fiber 8.2 g, Protein 12.6 g, Sugars 54 g.